Maple Roast Turkey and Gravy

I've wanted to participate in this great Thanksgiving menu meme this week, but I've had to help out a friend with health issues with her twin babies. Not that I minded as I love them to death. LOL! :D She even calls me "Auntie".

If you are looking for ideas for your Thanksgiving dinner, this is the week to check out some awesome recipes!! :D

This is a delicious twist on a regular turkey dinner. I usually include it with this Sausage Apple Cranberry Stuffing which people have said that sounds weird, but when they try it they LOVE it and my Grandma's Cranberry Sauce (no canned for us). It is the ONLY cranberry sauce we love and get asked for the recipe every time!



Ingredients:
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and gibletsreserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf

Directions:

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the
broth. Stir in thyme and bay leaf. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

What are your plans for Thanksgiving?

Check out the main dish recipes today at What's Cooking at my House and then check out the other fantastic recipes for appetizers and side dishes on Monday and Tuesdays posts.