Maple Basted Roast Turkey with Cranberry Pan Gravy Recipe - Allrecipes.com
Maple Basted Roast Turkey with Cranberry Pan Gravy Recipe
  • READY IN 4+ hrs

Maple Basted Roast Turkey with Cranberry Pan Gravy

Recipe by  

"Roast turkey is basted with maple syrup for a sweet glaze; cranberry juice and sweetened dried cranberries bring a sweet-tart fruit dimension to the pan gravy."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 325 degrees F.
  2. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place 4 sage leaves under skin on both sides of breast. Place turkey on shallow rack in pan. Brush all of skin with lemon juice.
  3. Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast.
  4. During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes.
  5. Remove turkey from roasting pan and let rest while preparing gravy.
  6. Place roasting pan on burners over medium heat. Add 1/2 cup of the broth. Bring to boiling, while scrapping dripping from bottom of pan. Remove pan from heat. Strain mixture into a large saucepan.
  7. Stir 1-1/2 cups of the broth and cranberry juice into saucepan. Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low.
  8. Stir cornstarch into remaining 1/2 cup broth. Gradually stir into simmering mixture. Stir in cranberries. Simmer, stirring frequently, 5 minutes.
  9. Carve turkey and serve with gravy.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 3 hrs 50 mins
  • READY IN 4 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2013

Nothing beats a roast turkey! And although it was a little on the sweeter side, overall it was very tasty. My husband wasn't a huge fan of the gravy, but it was a nice departure from traditional turkey gravy.

 
Most Helpful Critical Review
Sep 17, 2013

I couldn't find it in myself to make cranberry gravy. As it was, Grumpy would not eat anymore of the gravy that I did make because the maple syrup made it too sweet. I will stick to a traditional roasted turkey. Turkey itself was delicious, but all the pan drippings are a waste with the sweetness that is in there.

 

12 Ratings

Sep 23, 2013

this is delicious. we enjoyed it the night we made it, then used the bones to make broth. we froze the leftover turkey and used it to make a casserole one night, a "turkey salad" for lunch another day, and turkey egg scramble still another! who says a gorgeous roasted turkey and leftover creatives should be for Thanksgiving only!!??

 
Sep 30, 2013

I really liked this, I think the only reason for 4 is because my go to recipe for Turkey is just better... this was an excellent fall back though. I made this exactly as stated except that I put foil over to start and meant to pull it off and forgot so my turkey looks naked! and that I added pepper and salt. I pulled together a delicious soup with the remainder. This was very good and I would make it again.

 
Sep 27, 2013

Yummy...I love turkey! I agree with others, though; this recipe was a bit too sweet. Although it was a great way to switch things up, I probably wouldn't trade in my regular recipe for roasted turkey. Either way, though, the Butterball turkey was so delicious!

 
Sep 24, 2013

WHY do we only make turkey for Thanksgiving or Christmas? My family loves a roast turkey - OMG - they were fighting over it while I was trying to take pictures! I bought a 9 lb. turkey - just a small one to feed my family of 4 and a friend that is visiting us from NJ. I was all set to make the gravy - had all of the ingredients ready, but when I took the turkey out of the wrap - BONUS - Butterball know includes a concentrated turkey gravy in the cavity of their turkeys! Change of plans - as I wasn't sure how my family would have liked the cranberry pan gravy anyway - so I went with the included gravy packet and prepared it as directed on the packet. It was delicious gravy, by the way. I did add a bit of olive oil to the lemon juice (because I wanted the skin to crisp up nicely) and also gave it a sprinkle of salt and pepper before placing in the oven. As for the maple syrup, I read other reviewers comments that the drippings were too sweet, so I just basted the turkey twice, maybe using 1/8 of a cup of syrup, just enough to coat the bird, but not so much that it was dripping down. It added just the right amount of sweetness for us. Yum!

 
Sep 23, 2013

You can't go wrong with a delicious, maple-basted whole Butterball® turkey. The meat just fell off the bone. The maple gave the turkey just the right about of sweetness (not overpowering) and the cranberry gravy was off the chain. Served with a side (I chose carrots), you have the perfect meal. We ate EVERY BIT of this turkey in about two days (even using the bones for a soup and a stock). Outstanding.

 
Sep 20, 2013

We really enjoyed this. I had a 10lb turkey and followed the recipe pretty closely. I was a little short on time, so I cooked this at 350 degrees for 2 hours and let it rest about 30 minutes while I made the gravy. I did salt and pepper the turkey for seasoning, and I changed the amount of maple syrup. I only used 1/4 cup of the maple syrup and it turned out great. I really liked the texture and flavor the syrup added. I also really liked the gravy! It made way too much, so next time I would probably half it for this size turkey. We liked the flavor very much. The cranberry went well with the pan drippings and really had a perfect mix of sweet and acidic. It was a pleasant surprise as I really didn't think it was going to be to my liking. Thanks, Butterball!

 

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Nutrition

  • Calories
  • 783 kcal
  • 39%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 269 mg
  • 90%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 92.2 g
  • 184%
  • Sodium
  • 425 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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