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Maple Roast Turkey and Gravy

"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"
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servings 581 cals
Original recipe yields 20 servings

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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 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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 581 calories; 29.4 g fat; 10 g carbohydrates; 65.1 g protein; 207 mg cholesterol; 409 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 90
  1. 111 Ratings

Most helpful positive review

Great recipe! However I like to play around with things and found that a couple minor changes resulted in the best turkey I have ever eaten (my family agrees). The sweetness was a welcome chan...

Most helpful critical review

2 cups of apple cider vinegar is way too much. The odor was so pungent that we had to open all of the windows. I would make it again but with much less of it.

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Least positive

Great recipe! However I like to play around with things and found that a couple minor changes resulted in the best turkey I have ever eaten (my family agrees). The sweetness was a welcome chan...

This is by far, the absolute best turkey recipe I have ever made! Everyone loved it for Thanksgiving! I used a little more maple syrup, but it didn't throw anything off. Gravy is to die for!!! T...

This was a delicious turkey. A nice change from the traditional flavor. I stuffed this with the "Awesome Sausage Apple and Cranberry Stuffing" from this site and this made the best Turkey and st...

This recipe was tremendous. The turkey turned out juicy and succulent. The only thing I did differently was to stuff a bulb of garlic and some sprigs of rosemary in the turkey cavity before ro...

This is an amazing recipe. I brined my turkey first then used the apple/maple/butter from this recipe to smother it in before putting in the oven. BTW, for those not living in USA apple cider ...

This was my first year making the bird. It came out great. Add more vegetables & cut them into larger chunks. I think I might add potatos next time. Using the amount of vegetables called for ...

Amazing gravy comes from this. Followed directions exactly except used apple juice instead of apple cider. I added a cinnamon stick and some cloves to the apple juice/maple syrup and it turned...

Perfect! What a great flavor!!! I ran out of maple syrup so I used artificial maple flavoring and it worked great. I also added bacon dripping to my stuffing it was an excellent addition.

This was the best turkey we ever made! We did make a few little changes. I added brown sugar, cinnamon and maple flavored extract to the butter mixture. I used chopped apples,lemons and onion to...