Maple-Butter Turkey with Gravy |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Thyme, sage and marjoram blend beautifully with apple cider and maple syrup in this recipe from our Test Kitchen. The maple butter can be prepared 1 to 2 days in advance. Ingredients:
2 cups apple cider or juice |
1/3 cup maple syrup |
3/4 cup butter, cubed |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves |
2 teaspoons dried marjoram |
1 teaspoon salt |
1 teaspoon pepper |
1 turkey (14 to 16 pounds) |
2 to 2-1/2 cups chicken broth |
3 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. For maple butter, in a small heavy saucepan, bring cider and syrup to a boil. Cook until reduced to 1/2 cup, about 20 minutes. Remove from the heat; stir in the butter, thyme, sage, marjoram, salt and pepper. Transfer to a small bowl; cover and refrigerate until set.
2. With fingers, carefully loosen the skin from both sides of turkey breast. Rub 1/2 cup maple butter under turkey skin. Refrigerate remaining maple butter. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Cover with foil and bake at 325° for 2 hours.
3. Brush top with 1/3 cup maple butter. Bake, uncovered, 1 to 1-1/2 hours longer or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Remove turkey to a serving platter and keep warm. Cover and let stand for 20 minutes before carving.
4. Pour drippings and loosened brown bits into a 4-cup measuring cup. Skim and discard fat. Add enough broth to drippings to measure 3 cups. In a large saucepan, combine flour and broth mixture until smooth. Stir in remaining maple butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14-16 servings (3-1/3 cups gravy).
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