-
-
My review
Maple Roast Turkey
Christine L.
"This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 30 m servings 872 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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, 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 turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram 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 and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.
Nutrition Facts
Per Serving: 872 calories; 43.1 g fat; 21.2 g carbohydrates; 91.6 g protein; 295 mg cholesterol; 331 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 107139 Ratings
-
-
-
-
-
Most helpful positive review
12/4/2002
I used this recipe this year for my first Thanksgiving dinner ever. As you can imagine, I was pretty nervous! The turkey turned out wonderfully. I do have a few pointers for any novices out t...
Most helpful critical review
11/30/2005
I made this turkey for Thansgiving - it wasn't very good! I followed the directions - I even marinated the turkey overnight. The meat was FLAVORLESS!! The skin browns extremely fast and w...
Most helpful
Most positive
Least positive
Newest
12/4/2002
I used this recipe this year for my first Thanksgiving dinner ever. As you can imagine, I was pretty nervous! The turkey turned out wonderfully. I do have a few pointers for any novices out t...
11/25/2005
We made this yesterday and received a lot of compliments. It was fairly simple to prepare and the house smelled wonderful. The butter took longer to make than I estimated; I'm glad we made it in...
11/27/2001
Great tasting and juicy turkey. This is the best turkey I've ever made. I will definitely make this again next year. Next time I will boil the cider vinegar and maple mixture longer. I don't...
11/22/2000
I am roasting with this recipe as I type this, the bird just went in the oven. One note: The two cups of broth are not listed in the ingredient list. It jumped up and bit me in the butt when I...
11/18/2011
This is the one recipe I always come back to, no matter what else I find.
4/27/2006
I scaled this recipe down for a brined turkey breast and made the maple butter as directed, using all of the mixture at once. Basted often and after 1.5 hours at 350, the turkey was perfect. I...
11/30/2005
I made this turkey for Thansgiving - it wasn't very good! I followed the directions - I even marinated the turkey overnight. The meat was FLAVORLESS!! The skin browns extremely fast and w...
12/23/2005
Be very generous with the amount of marinade you put under the skin. I carefully put some under the skin on the legs with a baster as well. We basted every 30 minutes. Could not find apple br...