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Name: Roast Turkey with Maple Herb Butter And Gravy
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Lemon Peel grated; 1 sm Bay leaf; 1 1/2 c celery with leaves Chopped; 2 tb Apple brandy (optional); 2 c Apple cider; 1 ts fresh thyme Chopped OR 1/2 DRY; 3 tb All purpose flour; 1 c carrot Coarsely chopped; 3 c low-salt chicken; 2 tb fresh marjoram Chopped or 2 dry; 1 14-POUND Turkey (neck and giblets reserved); 2 c Onions chopped; 3/4 c Butter room temperature (1 1/2 sticks); 1/3 c Pure maple syrup; 2 tb fresh thyme Chopped, or 2 dry; 2 c low-salt chicken Canned

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INGREDIENTS

1 1/2 ts Lemon Peel ; grated
1 sm Bay leaf
FOR TURKEY
1 1/2 c celery with leaves ; Chopped
2 tb Apple brandy ; (optional)
2 c Apple cider
1 ts fresh thyme ; Chopped OR 1/2 DRY
3 tb All purpose flour
1 c carrot ; Coarsely chopped
3 c low-salt chicken
FOR GRAVY
2 tb fresh marjoram ; Chopped or 2 dry
1 14-POUND Turkey ; (neck and giblets reserved)
2 c Onions ; chopped
3/4 c Butter ; room temperature (1 1/2 sticks)
1/3 c Pure maple syrup
2 tb fresh thyme ; Chopped, or 2 dry
2 c low-salt chicken ; Canned

Servings

INSTRUCTIONS

Make turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Position rack in lowest third of oven and preheat to 375F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan. Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy. Make gravy: Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy. Serves 12. Bon Appetit November 1994

NOTES

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Roast Turkey with Maple Herb Butter And Gravy

1 1/2 ts Lemon Peel grated
1 sm Bay leaf
 FOR TURKEY
1 1/2 c celery with leaves Chopped
2 tb Apple brandy (optional)
2 c Apple cider
1 ts fresh thyme Chopped OR 1/2 DRY
3 tb All purpose flour
1 c carrot Coarsely chopped
3 c low-salt chicken
 FOR GRAVY
2 tb fresh marjoram Chopped or 2 dry
1 14-POUND Turkey (neck and giblets reserved)
2 c Onions chopped
3/4 c Butter room temperature (1 1/2 sticks)
1/3 c Pure maple syrup
2 tb fresh thyme Chopped, or 2 dry
2 c low-salt chicken Canned

Make turkey:    Boil apple cider and maple syrup in heavy large saucepan over medium-high  heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in  half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add  butter and whisk until melted. Season generously with salt and pepper.  Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days  ahead. Keep refrigerated.)    Position rack in lowest third of oven and preheat to 375F. Pat turkey dry  with paper towels. Place turkey on rack set in large roasting pan. Slide  hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter  over breast under skin. If stuffing turkey, spoon stuffing into main  cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining  maple butter for gravy. Tie legs together loosely to hold shape of turkey.  Arrange onion, celery, carrot and reserved turkey nick and giblets around  turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and  remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.    Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire  turkey loosely with heavy-duty foil and roast until meat thermometer  inserted into thickest part of thigh registers 180F or until juices rum  clear when thickest part of thigh is pierced with skewer, basting  occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey  (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent  turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan  for gravy.    Make gravy:    Stain pan juices into large measuring cup, pressing on solids with back of  spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to  measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil.  Mix 3 tablespoons reserved maple butter and flour in small bowl to form  smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and  bay leaf. Boil until reduces to sauce consistency, whisking occasionally,  about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste  with salt and pepper.    Brush turkey with any remaining maple butter and serve with gravy.    Serves 12.    Bon Appetit November 1994

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Nutrition

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Serving Size: 1 Serving (7968g)
Recipe Makes: 1

Calories: 11550
Calories from Fat: 5370 (46%)

Amt Per Serving		% DV

	Total Fat 596.7g	796 %
	Saturated Fat 221g	1105 %
	Monounsaturated Fat 192.9g
	Polyunsanturated Fat 124g
Cholesterol 5760mg		1772 %
Sodium 5009.4mg		173 %
Potassium 15345.7mg		404 %
Total Carbohydrate 204.9g		60 %
	Dietary Fiber 21.1g	85 %
	Sugars, other 183.8g
Protein 1262g		1803 %
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.

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Calories per serving: 11550

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