Maple Roast Turkey

Maple Roast Turkey

102

"This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available."
Saved
Save
I Made it Rate it Share Print

Ingredients

6 h 30 m servings 875 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 875 kcal
  • 44%
  • Fat:
  • 43.2 g
  • 66%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 91.9 g
  • 184%
  • Cholesterol:
  • 296 mg
  • 99%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  2. Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
  3. Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
  4. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
  5. Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

Reviews

102
  1. 130 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used this recipe this year for my first Thanksgiving dinner ever. As you can imagine, I was pretty nervous! The turkey turned out wonderfully. I do have a few pointers for any novices out t...

Most helpful critical review

I made this turkey for Thansgiving - it wasn't very good! I followed the directions - I even marinated the turkey overnight. The meat was FLAVORLESS!! The skin browns extremely fast and w...

I used this recipe this year for my first Thanksgiving dinner ever. As you can imagine, I was pretty nervous! The turkey turned out wonderfully. I do have a few pointers for any novices out t...

We made this yesterday and received a lot of compliments. It was fairly simple to prepare and the house smelled wonderful. The butter took longer to make than I estimated; I'm glad we made it in...

Great tasting and juicy turkey. This is the best turkey I've ever made. I will definitely make this again next year. Next time I will boil the cider vinegar and maple mixture longer. I don't...

I am roasting with this recipe as I type this, the bird just went in the oven. One note: The two cups of broth are not listed in the ingredient list. It jumped up and bit me in the butt when I...

This is the one recipe I always come back to, no matter what else I find.

I scaled this recipe down for a brined turkey breast and made the maple butter as directed, using all of the mixture at once. Basted often and after 1.5 hours at 350, the turkey was perfect. I...

I made this turkey for Thansgiving - it wasn't very good! I followed the directions - I even marinated the turkey overnight. The meat was FLAVORLESS!! The skin browns extremely fast and w...

Be very generous with the amount of marinade you put under the skin. I carefully put some under the skin on the legs with a baster as well. We basted every 30 minutes. Could not find apple br...

This was a hit at our Thanksgiving dinner! The gravy that is made from the Maple Butter is wonderful and the turkey was not dry at all. Was very moist and delicious. I used the Oven Bag as sugge...