Roast Turkey with Maple Herb Butter and Gravy

By MaryGladys

Ingredients

• 2 cups apple cider
• 1/3 cup real maple syrup
• 2 1/2 Tbs chopped fresh thyme
• 2 Tbs chopped fresh marjoram
• 1 1/2 tsp grated lemon zest
• 3/4 cup butter, softened
• salt and pepper to taste
• 12 lbs whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 3 cups chicken broth
• 1/3 cup all-purpose flour
• 1 bay leaf
• 1/2 cup apple brandy

Details

Servings 1

Preparation

Step 1

To prepare the maple herb butter, boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in 1 tablespoon thyme, half of marjoram, and lemon zest. Whisk in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated)

Preheat oven to 375 degrees F (190 degrees C). Position rack in lower third of oven.

Rinse turkey, and pat dry with paper towels. Place turkey on a rack set in a large roasting pan. Slide hand under turkey breast skin to loosen. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, loosely spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with 1 tablespoon thyme and remaining marjoram. Pour 2 cups broth into pan.

Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with heavy-duty foil, and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C), about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes. Reserve mixture in pan for gravy.

For the gravy: strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add remaining thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.