Maple-Glazed Turkey With Dijon Gravy Recipe

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Maple-Glazed Turkey With Dijon Gravy
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Ingredients
18
Count
Nutrition
1452
Calories
Total time
34
Minutes
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Ingredients:

Directions:

  1. FOR MAPLE BUTTER:.
  2. Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes.
  3. Remove from heat.
  4. Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper.
  5. Add butter and whisk until well blended.
  6. Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes.
  7. (Can be made 2 days ahead. Cover and refrigerate.)
  8. FOR TURKEY:.
  9. Set rack in bottom third of oven and preheat to 375°F
  10. Rinse turkey inside and out; pat dry with paper towels.
  11. Place turkey on small rack set in large roasting pan.
  12. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
  13. Rub 1/2 cup maple butter over breast meat under skin.
  14. If stuffing turkey, spoon stuffing into neck and main cavities.
  15. Tie legs together loosely to hold shape.
  16. Rub 1/4 cup maple butter over outside of turkey.
  17. Reserve remaining maple butter for gravy.
  18. Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan.
  19. Sprinkle vegetables with remaining 1 tablespoon marjoram.
  20. Roast turkey 30 minutes.
  21. Reduce temperature to 350°F
  22. Cover entire turkey (not pan) with foil and roast 1 1/2 hours.
  23. Add 2 cups broth to pan; roast turkey 1 1/2 hours.
  24. Remove foil.
  25. Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed.
  26. Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  27. Reserve mixture in pan for gravy.
  28. FOR GRAVY:.
  29. Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer.
  30. Spoon fat from top of pan juices; discard fat.
  31. Add enough chicken broth to pan juices in cup to measure 4 1/2 cups.
  32. Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat.
  33. Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste).
  34. Gradually whisk in broth mixture; bring to boil.
  35. Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes.
  36. Whisk in Madeira, 1 tablespoon mustard, and marjoram. Simmer 2 minutes.
  37. Taste, adding more mustard if desired.
  38. Season gravy with salt and pepper.
  39. Brush turkey with maple butter.
  40. Serve turkey with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1451.68 Kcal (6078 kJ)
Calories from fat 612.54 Kcal
% Daily Value*
Total Fat 68.06g 105%
Cholesterol 633.5mg 211%
Sodium 997.78mg 42%
Potassium 2192.97mg 47%
Total Carbs 30.9g 10%
Sugars 17.45g 70%
Dietary Fiber 3.78g 15%
Protein 184.07g 368%
Vitamin C 8.7mg 15%
Vitamin A 0.2mg 7%
Iron 9.5mg 53%
Calcium 169.3mg 17%
Amount Per 100 g
Calories 135.02 Kcal (565 kJ)
Calories from fat 56.97 Kcal
% Daily Value*
Total Fat 6.33g 105%
Cholesterol 58.92mg 211%
Sodium 92.8mg 42%
Potassium 203.97mg 47%
Total Carbs 2.87g 10%
Sugars 1.62g 70%
Dietary Fiber 0.35g 15%
Protein 17.12g 368%
Vitamin C 0.8mg 15%
Iron 0.9mg 53%
Calcium 15.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.9
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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