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This is essentially the same recipe I have been using for years now - it is a delicious, wonderful recipe that produces a moist, flavorful turkey and a lovely gravy. I originally found the version I use in a holiday issue of Bon Appetit (their version add a bit of apple brandy to the gravy). Notes: I use dried herbs (halving the amounts) and using real maple syrup is a must - pancake syrups/golden syrups make the gravy too sweet. I prep all of the veggies and the maple butter the day before, which makes this turkey a breeze to prepare. I have also tried this recipe on a 4.1 pound bone-in turkey breast crown, which I cooked for about 1 1/2 hours and then lest rest 30 minutes.

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HeatherFeather December 01, 2008
Maple Roast Turkey