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Maple Roast Turkey and Gravy

By: Ibby  
"A New England style turkey with maple syrup. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If you have fresh marjoram on hand, use 2 tablespoons rather than the 1/2 teaspoon dried. For an added zing of taste, two tablespoons of apple brandy can be added. If you don't have fresh thyme, substitute 1/2 teaspoon dried thyme. Originally submitted to ThanksgivingRecipe.com."

Rating: This weblink has been rated 80 times with an average star rating of 4.7 Read Reviews (68)

Rate/Review | 1,672 people have saved this

What to Drink?

Wine Pinot Noir
 

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Original Recipe Yield 20 servings
 

Ingredients

  • 2 cups apple cider
  • 1/3 cup real maple syrup
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons dried marjoram
  • 2 1/2 teaspoons grated 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 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf

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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 581 | Total Fat: 29.4g | Cholesterol: 207mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2002 by ROMACZECH75 
This is by far, the absolute best turkey recipe I have ever made! Everyone loved it for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2008 by WHempsey 
Great recipe! However I like to play around with things and found that a couple minor changes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by BATCAVES Supporting Member (Click to learn more about Supporting Membership)
This was a delicious turkey. A nice change from the traditional flavor. I stuffed this with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by mj 
This was my first year making the bird. It came out great. Add more vegetables & cut them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2006 by CELTIC CHEF 
This recipe was tremendous. The turkey turned out juicy and succulent. The only thing I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2005 by luluweezie 
Perfect! What a great flavor!!! I ran out of maple syrup so I used artificial maple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2007 by starbase 
This is an amazing recipe. I brined my turkey first then used the apple/maple/butter from... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by LOUISE CANADA 
This turkey turned out great. It was moist and the mixture you baste with is good. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2003 by TMoore 
This made an excellent bird! It was my first turkey ever and I got rave reviews from my guests... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2006 by C Patchin 
I can't even say how good this recipe was. It was just outstanding. The gravy was fantastic,... MORE

 
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