Try this Maple-Glazed Roast Turkey with Mixed-Herb Gravy recipe, or contribute your own.
Suggest a better descriptionIn early spring, colonists would tap into sugar maple trees to draw off the smoky-sweet syrup, which was a substitute for expensive imported sugar. Here, the syrup is brushed onto the turkey to add a deep golden finish. New Englanders liked their gravies rich and dark, and often kept a box of browned or "scorched" flour on hand to aid in browning, as well as flavoring and thickening. This delectable gravy borrows that technique. Be sure to start the gravy early in the day. For gravy: Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.) For turkey: Preheat oven to 325F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan. Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180F, about 15 minutes longer. Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes. Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper. Serve turkey with dressing and gravy. 10 Servings Bon App?tit November 1996 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (2090g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3724 | ||
Calories from Fat: 1535 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.6g | 227 % | |
Saturated Fat 57.5g | 288 % | |
Monounsaturated Fat 64.7g | ||
Polyunsanturated Fat 35.8g | ||
Cholesterol 947.5mg | 292 % | |
Sodium 2559.2mg | 88 % | |
Potassium 2771.1mg | 73 % | |
Total Carbohydrate 70.8g | 21 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 69.2g | ||
Protein 447.6g | 639 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3724
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