Good recipe. This was a trial run last week for the upcoming Thanksgiving holiday. I had never thought of roasting the vegetables with the turkey. But, it makes perfect sense, and it worked very well. There was no problem with the maple butter separating. . . I think the key is making sure to cook the syrup/cider mixture for the full time (making sure it fully reduces). I removed the foil for the last 15 minutes (or so) of cooking, and this gave the bird the coveted red-brown, glistening skin. It was beautiful. The gravy that this recipe made wasn't a big hit. It wasn't terrible, but I don't think we can be sold on the sweetness, albeit slight. I may have to commit the unpardonable and serve store-bought. . . at any rate, I will definitely be using this recipe for Thanksgiving in a couple of weeks.
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Good recipe. This was a trial run last week for the upcoming Thanksgiving holiday. I had never...