Ancho-Maple-Glazed Turkey with Garlic-Cilantro Gravy

By akselden

Ingredients

• 1 turkey, about 15 lb.
• 20 fresh sage leaves
• 8 tbsp (1 stick) unsalted butter, melted and divided
• Salt and pepper to taste
• 1/2 cup maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp ancho chile powder**
• 1 carrot, diced
• 1 onion, diced
• 1 stalk celery, diced
• 1 cup dry white wine
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 head roasted garlic, peeled and mashed
• 1/4 cup chopped cilantro

Preparation

Step 1

Heat oven to 425°F. Reserve neck and
giblets from turkey; discard liver. Gently lift skin from breasts and legs; place sage leaves under skin. Tuck wing tips under and tie legs together. Place turkey, breast up, on a wire rack in a roasting pan; brush with 2 tbsp butter. Sprinkle with salt and pepper. Roast for 30 min., basting once with 4 tbsp butter (use until last 30 min. of roasting). In small bowl mix syrup,mustard and chile powder. Reduce heat to 350°F. Continue roasting and basting until instant-read thermometer reads 170°F--I75°F (3-3 1/2 hours total). During final 30 min., baste with maple glaze.

Remove turkey from roasting pan,
cover with foil, and set aside for 30 min. Scrape pan drippings into small bowl; skim off fat. Place roasting pan over 2 burners; add remaining 2 tbsp butter. Add carrot, onion, celery and wine. Bring to boil, scraping any browned bits stuck to pan. Add flour; whisk briskly until mixture thickens. Whisk in broth and return to a boil 3-4 min. Strain, discarding solids, and return to pan. Stir in mashed garlic and cilantro. Season with salt and pepper. Heat through and serve.