Maple Roast Turkey and Gravy

Maple Roast Turkey and Gravy

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"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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4 h 30 m servings 584 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



  1. 180 Ratings

Most helpful positive review

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 eve...

Most helpful critical review

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 tradi...

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 eve...

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 ...

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...

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 ...

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 pkg...

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 substit...

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 ro...

OMG!!!!!!!!! Deeeeeeeee...Licious! This was my first Thankgiving making my own turkey and with this recipe I couldn't fail! It came out so moist an tasty. My family hurt themselves so bad on t...

I would give this 5 stars but the gravy was too sweet for my taste and my guest. It sucked because we were all looking forward to mashed potatoes with savory gravy but it was more thickened map...

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