Maple-Glazed Turkey with Gravy Recipe

Posted by
Rate It!
Maple-Glazed Turkey with Gravy
Add your photo!
Ingredients
7
Count
Nutrition
3137
Calories
Total time
285
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make turkey: Preheat oven to 425°F with rack in lowest position.
  2. Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
  3. Add 1 cup water to pan and roast, without basting, 1 hour.
  4. Make glaze when turkey goes in oven: Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
  5. Glaze turkey: After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
  6. Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
  7. Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
  8. Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  9. Make gravy while turkey stands: Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
  10. Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3137.15 Kcal (13135 kJ)
Calories from fat 9.68 Kcal
% Daily Value*
Total Fat 1.08g 2%
Cholesterol 35.51mg 12%
Sodium 63631.68mg 2651%
Potassium 17015.41mg 362%
Total Carbs 175.05g 58%
Sugars 20.07g 80%
Dietary Fiber 0.74g 3%
Protein 458.46g 917%
Iron 148mg 822%
Calcium 8.8mg 1%
Amount Per 100 g
Calories 8.62 Kcal (36 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 2%
Cholesterol 0.1mg 12%
Sodium 174.8mg 2651%
Potassium 46.74mg 362%
Total Carbs 0.48g 58%
Sugars 0.06g 80%
Dietary Fiber 0g 3%
Protein 1.26g 917%
Iron 0.4mg 822%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 62.7
    Points
  • 61
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top