Maple Roast Turkey

Recipe View Maple-Herb Butter Preparation: In a saucepan, combine apple cider and maple syrup. Bring to a boil over medium-high heat and cook until reduced to 1/2 cup (approximately 15-20 minutes). Remove from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Incorporate softened butter, stirring until melted. Season with salt and pepper. Cover and refrigerate until cold (at least 1 hour).

Recipe View Prepare Turkey and Preheat Oven: Preheat oven to 375 degrees F (190 degrees C). Position the rack in the lower third of the oven.

Recipe View Assemble for Roasting: Place turkey on a rack in a roasting pan. Reserve 1/4 cup of the maple butter for gravy. Gently loosen the skin of the turkey breast and rub the remaining maple butter underneath the skin and over the outside. Arrange chopped onion, celery, carrots, turkey neck, and giblets around the turkey in the roasting pan. Sprinkle 1 tablespoon of thyme and 1 tablespoon of marjoram over the vegetables. Pour 2 cups of chicken broth into the pan.

Recipe View Roast the Turkey: Roast turkey in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cover the entire turkey loosely with foil. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (85 degrees C), about 2 1/2 hours. (Total roasting time will vary depending on the size of your turkey, so check for doneness regularly.)

Recipe View Resting Period: Transfer the roasted turkey to a platter and let it rest for 30 minutes before carving.

Recipe View Gravy Preparation: Strain pan juices into a large measuring cup, removing any excess fat. Add enough chicken broth to the pan juices to measure 3 cups. Transfer the liquid to a saucepan and bring to a boil.

Recipe View Create Gravy Base: In a small bowl, mix the remaining 1/4 cup maple butter and flour until smooth. Whisk this mixture into the boiling broth mixture. Stir in the remaining thyme and the bay leaf. Boil until the gravy thickens to a sauce consistency, stirring occasionally, about 10 minutes. Stir in the apple brandy. Season with salt and pepper to taste.