Maple-Bourbon Roast Turkey With Gravy

By Honeybuns

Ingredients

• 1 Turkey
• 1/4 cup coarse salt
• 1 Tbsp sugar
• 2 tsp ancho chile powder
• 1 orange and lime
• 1 small yellow onion, halved
• 2 bay leaves
• 3 unpeeled garlic cloves
• 3/4 cup maple syrup
• 2 Tbsp molasses
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 2 cups bourbon
• 1/3 cup flour

Preparation

Step 1

1. Heat oven to 325. Tuck wing tips under turkey by bending them back and pushing them under wings. In a small bowl, combine salt, sugar, and chile powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about one-third of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next, pierce orange and lime with a fork, and stuff citrus in cavity, along with onion, bay leaves, and garlic. Using kitchen string, tie legs together.

2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcertershire sauce. Bring to a simmer and cook for 5 minutes.

3. Place giblets, neck and bourbon in bottom of roasting pan, with the turkey, breastside up on rack. Pour all but 1/3 cup of maple sauce over turkey and cover pan. Roast for 1 hour 30 minutes.

4. Uncover pan and brush turkey with reserved maple sauce. Continue roasting, uncovered, until thermometer inserted in thigh reads 165 degrees (about 40- 50 minutes). Lift turkey from pan, allowing juices in cavity to drain into pan, and transfer to a platter or cutting board. Tent turkey with foil and rest for 30 minutes.

5. Discard neck and giblets and pour juices from roasting pan into a large measuring cup; strain off fat. Add water, if needed, to pan juices to equal 4 cups.

6. Add 3 Tbsp strained fat to a large saucepan, gradually mix in flour and cook over low heat until flour has browned. Gradually whisk in juices and cook until gravy is creamy and slightly thickened.