ROAST TURKEY AND GRAVY
Prep Time: 1 Hour
Cook Time: 3 to 4 hours unstuffed, 4 to 5 hours
In: 5 to 6 Hours
Makes 10 to 12 servings
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons Fresh Marjoram (2 teaspoons of dried marjoram may
2 1/2 teaspoons lemon zest
3/4 cup butter
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)
1. 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 or margarine 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).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven
rack in the lowest third of oven.
3. Wash and dry turkey. Place turkey in a large roasting pan.
Slide hand under skin of the breast to loosen breast skin. Rub
1/2 cup of the maple butter mix under the skin of the breast.
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.
4. 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.
5 Roast turkey at 375 degrees
F (190 degrees C) for 30 minutes. Reduce oven temperature to
350 degrees F (175 degrees C), and cover turkey loosely with
foil (shiny side towards turkey). Continue to roast until very
tender, basting occasionally with pan juices. About 3 to 4 hours
unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a
fork, if the juices run clear or faintly pink then the turkey
is done. Transfer turkey to a platter and cove with foil. Reserve
pan mixture for gravy.
6. 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.
7. Mix 3 tablespoons of the reserved maple butter mixture with
the flour in a small bowl to form a paste. Whisk baste into broth
mixture. Add the chopped fresh thyme and bay leaf. Boil until
reduced and thickened slightly, whisking occasionally. Add apple
brandy if desired and season with salt and ground pepper to taste.