Maple Roast Turkey

"This was the first turkey that I ever made. Not sure where the recipe came from now, but this is hands down the best turkey I have ever had. If you can't find the fresh herbs mentioned in the recipe just use any other fresh herbs that go well with turkey."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
3hrs 45mins
Ingredients:
15
Serves:
12

ingredients

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directions

  • Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  • Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
  • Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour 2 cups broth into pan.
  • Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
  • Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
  • Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.

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Reviews

  1. Fantastic recipe! I would not have thought to use maple syrup for a turkey, but the maple butter was incredible. Only advice I'd have is to make sure to wrap your wingtips and drumstick ends with foil before you roast the turkey so they don't blacken like mine.
     
  2. 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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Tweaks

  1. Tuck the wings to prevent burning the tips. I did my own spices of salt (not heavy though), pepper, garlic and onion powder with a touch of paprika on top. Didn't infuse the breast but baked breast side down (never once cooked breast side up). Used electric roaster oven. I tented the turkey with the exception of browning at the end. Turned out great! Our tastes for different spices in the family are not the same so I found just using the basics of your recipe with the maple butter on and in the cavity of the hen to work just fine. I did inject the bird twice (with pan juices) while baking and this made the insides just delish! Thank you! !!!
     

RECIPE SUBMITTED BY

I am originally from Florida, near Tampa. I attended undergrad at the University of Tampa, and grad school at Auburn University. When I got married I moved to Wyoming. Talk about culture and environment shock!! I love animals, especially dogs. We try to get rescue dogs, particularly huskies. We currently have 2 huskies - one Siberian male and one Alaskan female. Huskies have so much personality! I am a fan of the childrens books about Winnie the Pooh. I especially love TIGGER. Actually I love just about everything Disney. One of the things I miss most from living in Florida was getting to go to Walt Disney World anytime I wanted to. It really is one of the happiest places on earth. I love to cook and am always trying a new recipe. I also like to garden, but find it quite a challenge here in Wyoming with our long winters and dry windy short summers. I like to experiment with herbs and spices. During the summer of 2006 I was diagnosed with PCOS and as such realized that the excess weight I was carrying was quite literally killing me. I found SparkPeople.com and was able to lose over 75 pounds now with not too much more to go. My cooking has changed some since then in that I still cook the same foods I just go about it in a much healthier way. Taste is paramount to me - so if it doesn't taste good then why bother! :) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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