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Maple Ginger Roasted Turkey

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Ingredients

  • Gravy:
  • 1 fresh turkey (about 18lbs) with giblets & neck
  • 1 orange halved
  • Paprika,salt & pepper, to taste
  • Cornbread Chorizo Stuffing*
  • 6 tablespoons soft butter
  • 3 cups chicken broth
  • Maple Ginger Glaze*
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped parsley

Details

Preparation

Step 1

Simmer turkey giblets & neck in water until tender (1hr). Remove the meat from the neck, mince the giblets. Combine both and reserve for the gravy. Preheat oven to 350*F.

Rinse turkey, pat dry. Squeeze orange inside body cavity. Sprinkle with paprika, salt & pepper. Stuff loosely with stuffing and tie together. Rub turkey with butter, sprinkle with paprika, salt & pepper all over. Place turkey (breasts up) on rack; add 2 cups broth, over with foil, roast 1-1/2 hours. Remove foil, roast 2-1/2 hours longer basting every 30 minutes. Raise temp to 350* and cook 45 minutes more. Brush on glaze, cook 30 minutes longer. Temp should read 180* in thigh, 160* in breast and stuffing. Remove turkey; let rest 20 minutes covered with foil. Remove stuffing; cover.

Prepare Gravy:
Heat juices in roasting pan, scraping up all brown bits on bottom. Pour juices through a gravy separator to remove fat. Pour defatted juices into measuring cup with any remaining glaze. Stir well; reserve. Melt butter in a saucepan over medium heat. Whisk in flour and continue whisking for 2 to 3 minutes until it browns slightly. Whisking constantly slowly pour in 2 cups of reserve pan juices until smooth. Bring to boil, reduce to medium-low heat, add thyme, salt, pepper, parsley & giblet mixture. Simmer for 10 minutes until thickened. For thinner gravy, add the remaining cup of chicken broth.

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