Maple Roast Turkey and Gravy Recipe

For many people, Thanksgiving dinner is all about the turkey. Whether you're hosting a big family gathering or simply preparing a special meal for your household, the centerpiece of the feast is often a beautifully roasted turkey. There are countless ways to prepare a turkey, from brining and spatchcocking to smoking and deep-frying. But if you're looking for a classic, foolproof recipe that will impress your guests, look no further than this Maple Roast Turkey and Gravy.

This recipe ...

This recipe takes the traditional roast turkey and elevates it with the addition of a sweet and savory maple glaze. The maple syrup adds a hint of sweetness to the turkey, while the buttery glaze helps to create a beautifully browned, crispy skin. The result is a moist and flavorful turkey that will have your guests reaching for seconds.

But the star of the show doesn't end with the turkey itself. This recipe also includes a rich and velvety gravy made from the pan drippings, ensuring that every bite of turkey is perfectly accompanied. The gravy is infused with the same maple flavors as the turkey, adding an extra layer of depth and complexity to the dish.

While the idea of roasting a whole turkey can be intimidating, this recipe breaks it down into easy-to-follow steps that will guide you through the process. From preparing the turkey for roasting to making the maple glaze and gravy, every detail is carefully explained to ensure a stress-free cooking experience. You'll be amazed at how simple it can be to create a show-stopping Thanksgiving centerpiece that will have your guests raving.

So whether you're a seasoned home cook or a novice in the kitchen, this Maple Roast Turkey and Gravy recipe is sure to become a favorite in your holiday repertoire. It's a timeless classic with a modern twist, guaranteed to make your Thanksgiving dinner one to remember. Get ready to impress your friends and family with a perfectly roasted turkey that is bursting with maple-infused flavor. It's a delicious and satisfying way to celebrate the season of gratitude and good food.

Ingredients

2 cups apple cider
⅓ cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 ½ teaspoons grated lemon zest
¾ cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (Optional)

Information

Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 20
Yield: 20 servings

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Nutrition

584 cal.

Total Fat: 29g
Saturated Fat: 11g
Cholesterol: 206mg
Sodium: 314mg
Total Carbohydrate: 11g
Dietary Fiber: 1g
Total Sugars: 8g
Protein: 65g
Vitamin C: 6mg
Calcium: 79mg
Iron: 4mg
Potassium: 739mg

How to Make Maple Roast Turkey and Gravy - A Step-by-Step Guide

Ingredients

Information

Nutrition

584 cal.

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