The F.U.N. Place Recipe Box Archives

Roasted Turkey with Maple Butter

Turkey

4 cups apple cider
2/3 cup pure maple syrup
4 teaspoons dried thyme
4 teaspoons dried marjoram
1 tablespoon grated lemon peel
3 sticks butter @ room temperature
1 25-pound turkey, neck and giblets reserved
4 cups chopped onions
3 cups chopped celery with leaves
2 cups coarsely chopped carrot
4 cups canned low-salt chicken broth

Gravy

6 cups (about) canned low-salt chicken broth
6 tablespoons all purpose flour
1 teaspoon dried thyme
2 small bay leaves
4 tablespoons apple brandy

For Turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1 cup, about 20-30 minutes. Remove from heat. Mix in half of the chopped thyme, half of marjoram (1 teaspoon each) and all of the lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1 cup maple butter over breast under skin. Rub 1/2 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, carrot and reserved turkey neck and giblets around turkey in pan, Sprinkle vegetables with remaining thyme and marjoram. Pour 4 cups of broth into pan.

Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about ?????? hours ???? minutes. Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy

For 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 6 cups. Transfer liquid to heavy saucepan and bring to boil. Mix 6 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add thyme and bay leaves. Boil until reduced to sauce consistency, whisking occasionally, about 10-15 minutes. Mix in apple brandy. Season gravy to taste with salt and pepper.

Brush turkey with any remaining maple butter and serve with gravy.

Posted by Homebound on October 22, 1998

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