Maple Roast Turkey and Gravy Recipe - Allrecipes.com
Maple Roast Turkey and Gravy Recipe
  • READY IN 4+ hrs

Maple Roast Turkey and Gravy

Recipe by  

"A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 30 mins

Directions

  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, 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, 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.
  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 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.
  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. 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.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2005

I took a chance and tried this for Thanksgiving, a gigantic leap for somebody like me who grew up with butter-only glaze. But I was so wonderfully rewarded with the most perfect turkey I’ve ever made. It’s sweet, but not too sweet, and it really melts in your mouth. And it beautifully roasts your turkey to a Hollywood Thanksgiving Turkey golden color that almost makes you feel guilty eating it. The gravy… Oh, so tasty. It goes great on the turkey, great on mashed potatoes, great sopped up with biscuits, pretty much a wonderful compliment to all of your Thanksgiving sides. And this makes the most unbelievable stock. Team this turkey with mixed bread sage sausage stuffing (find the sage sausage by Jimmy Dean), a shot of white wine, and you’ll amaze your family with the fantastic meal you’ve put together. Here are some basic tips for Thanksgiving turkey though… It seems that not everybody on this board has been introduced to the wonder that is Oven Bags. I promise you, this recipe in an Oven Roaster Bag, and you’ll think you’ve died and gone to heaven. It browns your turkey perfectly, and is much easier than foil. Cut up 2 onions and throw them in the bag, sprinkle about a tablespoon of flour in the bag and shake until the onions are well coated… Put in the turkey and this sauce. Cut some slits in the bag, throw it in the oven, and every 30 – 40 minutes, stick a baster in one of the slits and coat the turkey. Voila!

 
Most Helpful Critical Review
Nov 30, 2010

The turkey tasted good, though the maple flavor didn't really come through, except for in the gravy made later. That was quite sweet, so my mom added salt and spices to make the gravy more traditional. I made the maple/butter mixture the night before as well, and the next day it was all separated. The butter floated to the top and became hard again in the refridgerator, while the maple, apple juice and spices remained liquids underneath the butter. I had to break it apart, mix it as well as I could, and stuff the hard maple butter brickle under the skin. I rubbed the liquid part all around the outside of the turkey. Decent flavor at the end, just hard to follow through on.

 
Nov 14, 2005

I agree with an earlier review... I've made this the past 4 years to rave reviews. It was the first turkey recipe I tried as a newlywed, and now my mother and grandmother request little old me to make the turkey at the holidays. What an honor, and all thanks to this amazing recipe! I, too, serve with the Sausage, Apple & Cranberry stuffing and it's a perfect match. I also serve with smashed yams with orange juice, Cranberry Sauce Extrordinaire (also from this site) and creamy mashed potatoes... it's a perfect meal! We love Roasted Butternut Squash soup with rolls and salad the night before. It's filling, but leaves plenty of room for the Big Day's Menu! Thanks Ibby!! (if you're a new cook I highly recommend trying this, it's simple to follow and always turns out)

 
Oct 16, 2006

I've made this recipe the past two Thanksgivings and plan to use it again this year. The turkey always comes out moist, and the gravy has amazing flavor! The only thing I do differently is add a lot more chicken stock at the bottom of the roasting pan (a lot of it evaporates during cooking).

 
Nov 18, 2008

I'm updating my review after several years because I could not have Thanksgiving without this recipe. The turkey comes out wonderfully every time and the gravy it makes has become the stuff of legend in my family. The flavor of the turkey is such a hit with friends and family, that I have been asked to bring the turkey to a Thanksgiving celebration at someone else's house! ------------ This didn't make for the juciest turkey, but the bird came out looking like it was right out of a magazine and smelling fabulous. The gravy I made from the pan juices was literally the best I have ever had EVER! And everyone else said so too. Next time I would brine my bird before hand to make it juicy, because that's all it's lacking.

 
Apr 08, 2007

The turkey did come out wonderful. Very moist.I am changing this review to give it 4 stars for the turkey ONLY. The gravy was not a favorite for us. The gravy was very, very, sweet. I had 2 pkgs of McCormick turkey gravy on hand that I made and added to it, and still very sweet. So I added some white wine to it. That did take some of the sweetness away, but still left it very sweet. If I do make this turkey recipe again, which I probably will. I would not use the drippings for the gravy. I would use store bought or make some ahead of time.

 
Sep 01, 2010

This recipe is going to be standard from now on for Turkey with me. I cooked a Turkey last week (August -- I know but it was good practice and I had an extra bird in my freezer). Had to substitute cider with Simply Apple juice and added a fresh sliced Granny smith for the fruit essence and fished it out of reduction later; lime zest for lemon. It is truly the Maple Syrup that makes this. My butter was a bit wet as I increased the ingredients but no matter. I did not incorporate the veggies but melded the drippings with some stock and the gravy was out of this world. I separated the butter from the drippings and used it to crisp up potatoes. Dried marjoram worked fine. I had fresh Thyme from garden. I cooked bird in dome-covered roasting pan (Oneida)-- basted ONCE! and it came out perfectly tender. Great recipe. Only took 2.5 - 3 hours with 20 pounder.

 
Jan 26, 2006

I have made this recipe on two occassions. Both times I got rave reviews. I never did get the gravy to thicken, but it is incredible just the same. For the second time, I put the Turkey in a roasting bag and it came out even better. I will definately make again.

 

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Nutrition

  • Calories
  • 584 kcal
  • 29%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 206 mg
  • 69%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 65 g
  • 130%
  • Sodium
  • 314 mg
  • 13%

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

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