Roast Turkey with Maple Herb Butter Recipe
Ingredients:
1 pc of whole turkey (reserve giblets and neck, about 12 lbs)
1/3 c of maple syrup (pure)
2 Tbsps of thyme (fresh); chopped
2 Tbsps of marjoram (fresh); chopped
1/2 tsp of lemon rinds
3/4 c of softened butter
2 c of onion; chopped
1-1/2 c of celery; chopped
1-1/2 c of carrots; chopped
2 c of apple cider
For the gravy:
1/3 c of flour
Chicken broth
Chopped thyme
Chopped bay leaf
Instructions:
Boil the (apple) cider with the (maple) syrup inside a heavy saucepan above moderately high heat till the mixture has reduced into half cup, or about twenty mins.
Take out from the heat. Add in lemon rinds, and half the marjoram & the thyme; mix well. Add the butter; whisk thoroughly till melted then season pepper and salt.
Place inside the refrigerator, covered, till cold or about two hours.
Heat the oven at 375 degrees F. Rinse the turkey and pat dry using a paper towel. Place the turkey onto a (roasting) pan. Rub the butter mixture under the skin and above the breast part.
If the turkey is stuffed, spoon the mixture inside the cavity and rub (1/4 cup) above the skin, save the rest of the mixture to be used on the gravy.
Loosely tie together the legs then arrange carrots, celery, onion, giblets, and neck on the pan surrounding the turkey. Sprinkle the rest of the thyme & marjoram over the vegetables and pour in (2 cups) cider.
Roast the turkey for half an hour then reduce the temperature of the oven, 350 degrees F. Cover the turkey using an (aluminum) foil.
Afterward, then continue to roast till the meat inside the thigh reaches 180 degrees F, while basting frequently with its juice. (2hrs & 55mins for stuffed , 2hrs & 25mins for unstuffed).
Take the turkey out from the oven and place it on a platter then tent it with an (aluminum) foil. Let it stand for half an hour.
To make the gravy, get the juice from the turkey and strain into a large cup. Press the solids to squeeze out all of the juice then scoop the fat from the pan juice.
Add just enough of the (chicken) broth onto the juice, making 3 cups. Transfer the liquid onto a medium-sized saucepan; let it boil. Combine (3 tablespoons) butter mixture and flour; add onto the saucepan.
Add the spices and continue boiling until it becomes thick, stir constantly. Add (apple) brandy only if preferred and season pepper and salt. Serve turkey along with the gravy.
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