Roast Turkey With Maple-Pepper Butter Recipe

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Ingredients:

Serving

8 oz butter, softened
1/2 cup pure maple syrup , plus
2 tbsp pure maple syrup
1/4 cup fresh lemon juice
2 tsp lemons , zest of, finely grated
1 tbsp black pepper, coarsely grated
2 tsp coarse salt
1/2 tsp black pepper, finely ground
1 cup fresh lemon juice
3/4 cup pure maple syrup
1/2 cup olive oil
6 shallots, sliced thin
6 cloves garlic, sliced thin
4 sprigs fresh thyme
3 bay leaves
2 tsp lemons , zest of, finely grated
1 tsp black pepper
1 (10 lb) turkey
3 medium onions , cut into 1 inch pieces
3 stalks celery , cut into 1 inch pieces
1 tbsp flour
2 cups chicken stock

Directions:

Make the glaze: In a food processor, combine the butter, 6 tblsps of the maple syrup, 3 tblsps of the lemon juice, the lemon zest, coarsely ground pepper and salt; process until blended and transfer to a bowll; in another bowl, combine the remaining 1/4 cup maple syrup, 1 tblsp lemon juice and finely ground pepper (can be made 1 day ahead return to room temperature before proceeding).
Marinate the turkey: In a 2-gallon plastic bag, combine the lemon juice, maple syrup, olive oil, shallots, garlic, thyme, bay leaves, lemon zest and pepper; add the turkey to the bag, squeeze out as much air as possible and seal the bag; distribute the marinade evenly over and inside the turkey (think of this as a therapeutic, turkey massage); set the turkey, breast side down, in a bowl in the refrigerator and marinate for 24 hours, turning occasionally.
Preaheat oven to 450F; position the oven rack near the bottom of the oven.
Wipe off the shallots and garlic from the turkey and pat dry; strain the marinade into a bowl, skim off the oil and reserve; set the herbs, garlic and shallots aside separately.
Using your fingers, carefully loosen the turkey skin over the breast and thighs; put all but 3 tblsps of the softened maple-pepper butter under the breast and thigh skin, patting gently to spread the butter; put 1/3 each of the diced onions and celery in the cavity; tie the legs together with kitchen string and set the turkey, breast side up, on a rack in a large roasting pan; rub the breast and thigh skin with the remaining maple-pepper butter and roast for 30 minutes, basting twice; because the sugar in the maple syrup may cause the turkey skin to brown quickly in places, cover loosely with foil; lower the oven temperature to 350F; spread the remaining onions and celery around the turkey and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the breast, just above the wing-joint reaches 165F, and the juices run clear.
Transfer to a carving board and let stand, loosely covered with foil, for 30 minutes; remove the whole legs from the turkey, cutting them off at the hip joint; cut off the wings from the breast; return the wings and legs to the pan and roast for about 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh reaches 180F and the juices run clear; transfer the legs and wings to the turkey on the carving board, cover with foil and let stand for 15 minutes before carving.
Make the gravy: Set the roasting pan over 2 burners over high heat and cook the vegetables, stirring, until golden brown; carefully pour off all but 2 tblsps of the fat; add the flour and whisk for 1 minute; add the reserved marinade and the chicken stock and bring to a boil, scraping up any browned bits; simmer, whisking constantly, for 3 minutes; strain the gravy into a saucepan and boil over high heat until reduced by half, about 10 minutes; season with salt and pepper; serve alongside the turkey.
Note: The standing period before removing the turkey legs and wings, along with the extra roasting time for these parts will have resulted in the main carcass having cooled down considerably; while making the gravy, cover the turkey with foil and pop back into a slow oven to warm up.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	683.09 Kcal (2860 kJ)
Calories from fat	371.33 Kcal
		% Daily Value*
Total Fat	41.26g	63%
Cholesterol	103.57mg	35%
Sodium	798.61mg	33%
Potassium	666.2mg	14%
Total Carbs	63.92g	21%
Sugars	44.12g	176%
Dietary Fiber	4.36g	17%
Protein	18.12g	36%
Vitamin C	27mg	45%
Vitamin A	0.3mg	9%
Iron	1.7mg	9%
Calcium	109.1mg	11%

Amount Per 100 g
Calories	173.05 Kcal (725 kJ)
Calories from fat	94.07 Kcal
		% Daily Value*
Total Fat	10.45g	63%
Cholesterol	26.24mg	35%
Sodium	202.32mg	33%
Potassium	168.78mg	14%
Total Carbs	16.19g	21%
Sugars	11.18g	176%
Dietary Fiber	1.1g	17%
Protein	4.59g	36%
Vitamin C	6.8mg	45%
Vitamin A	0.1mg	9%
Iron	0.4mg	9%
Calcium	27.6mg	11%

* 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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