Recipe by lazyme
Another great turkey recipe. This gravy is exceptional. Some of the work can be done the day before to save time.
- 3⁄4 cup pure maple syrup
- 4 tablespoons fresh marjoram, chopped
- 1⁄4 cup coriander seed, coarsely cracked (in plastic bag)
- 2 teaspoons lemon peel, grated
- 1 teaspoon cracked black pepper
- 3⁄4 cup unsalted butter, room temperature (1 1/2 sticks)
- 18 lbs whole turkey, neck, gizzard, heart reserved
- 2 cups onions, chopped
- 2 cups celery, with leaves, chopped
- 2 cups parsnips, peeled and sliced
- 3 cups low sodium chicken broth
- 2 1⁄2 cups low sodium chicken broth
- 3 tablespoons unsalted butter
- 1⁄3 cup all-purpose flour
- 1 small bay leaf
- 2 tablespoons madeira wine
- 1 tablespoon Dijon mustard, to 2 tablespoons
- 1 teaspoon fresh marjoram, chopped
Directions See How It's Made
- FOR MAPLE BUTTER:.
- Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes.
- Remove from heat.
- Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper.
- Add butter and whisk until well blended.
- Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes.
- (Can be made 2 days ahead. Cover and refrigerate.)
- FOR TURKEY:.
- Set rack in bottom third of oven and preheat to 375°F
- Rinse turkey inside and out; pat dry with paper towels.
- Place turkey on small rack set in large roasting pan.
- Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
- Rub 1/2 cup maple butter over breast meat under skin.
- If stuffing turkey, spoon stuffing into neck and main cavities.
- Tie legs together loosely to hold shape.
- Rub 1/4 cup maple butter over outside of turkey.
- Reserve remaining maple butter for gravy.
- Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan.
- Sprinkle vegetables with remaining 1 tablespoon marjoram.
- Roast turkey 30 minutes.
- Reduce temperature to 350°F
- Cover entire turkey (not pan) with foil and roast 1 1/2 hours.
- Add 2 cups broth to pan; roast turkey 1 1/2 hours.
- Remove foil.
- Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed.
- Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- Reserve mixture in pan for gravy.
- FOR GRAVY:.
- Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer.
- Spoon fat from top of pan juices; discard fat.
- Add enough chicken broth to pan juices in cup to measure 4 1/2 cups.
- Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat.
- Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste).
- Gradually whisk in broth mixture; bring to boil.
- Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes.
- Whisk in Madeira, 1 tablespoon mustard, and marjoram. Simmer 2 minutes.
- Taste, adding more mustard if desired.
- Season gravy with salt and pepper.
- Brush turkey with maple butter.
- Serve turkey with gravy.