Herb-Roasted Turkey With Maple Gravy
photo by tunasushi
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 18 lbs turkey
- 1 head garlic, halved horizontally
- 1 medium onion, quartered
- 20 sage sprigs
- 20 fresh thyme sprigs
- 20 parsley sprigs
- salt & freshly ground black pepper
- 3 cups rich turkey stock (you can use Rich Turkey Stock)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 tablespoons maple syrup
directions
- Preheat the oven to 350°.
- Rinse the turkey inside and out and pat dry.
- Trim the neck skin.
- Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs.
- Season inside and outside with salt and pepper.
- Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown.
- Transfer the turkey to a cutting board and let rest for 30 minutes.
- Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
- Set the roasting pan over 2 burners on high heat until sizzling.
- Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
- In a medium saucepan, melt the butter.
- Add the flour and cook over moderately high heat for 1 minute. Add pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5-10 minutes. Adding flour as necessary.
- Stir in the maple syrup and season with salt and pepper.
- Strain the gravy into a gravy boat.
- Carve the turkey and serve with the gravy.
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RECIPE SUBMITTED BY
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