Maple Roast Turkey and Gravy

Recipe View Prepare the Maple Butter: In a heavy saucepan, combine apple cider and maple syrup. Bring to a boil over medium-high heat and reduce to 1/2 cup (approximately 20 minutes). Remove from heat and stir in half of the fresh thyme and marjoram, along with the lemon zest. Whisk in the softened butter until melted and fully incorporated. Season generously with salt and pepper. Cover and refrigerate until the butter is firm (can be prepared up to 2 days in advance).

Recipe View Preheat and Prep: Preheat your oven to 375°F (190°C) and position an oven rack in the lowest third of the oven.

Recipe View Prepare the Turkey: Rinse the turkey thoroughly and pat it dry with paper towels. Place it in a large roasting pan. Gently loosen the skin of the breast by sliding your hand underneath. Rub 1/2 cup of the chilled maple butter mixture under the breast skin. If stuffing the turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. Using kitchen twine, loosely tie the legs together.

Recipe View Roast with Aromatics: Arrange the chopped onion, celery, and carrots around the turkey in the roasting pan. If desired, add the reserved neck and giblets to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.

Recipe View Roast the Turkey: Roast the turkey for 30 minutes in the preheated oven. Then, reduce the oven temperature to 350°F (175°C) and loosely cover the turkey with foil. Continue to roast for approximately 3 to 4 hours if unstuffed, or 4 to 5 hours if stuffed, until a meat thermometer inserted into the thickest part of the thigh registers 180°F (80°C) and the stuffing reaches 165°F (75°C).

Recipe View Rest and Reserve: Transfer the roasted turkey to a platter and tent loosely with foil. Allow it to rest for about 25 minutes before removing the stuffing and carving. Reserve the pan drippings and vegetables for the gravy.

Recipe View Craft the Gravy: Strain the pan juices through a fine-mesh sieve into a measuring cup. Skim off any excess fat from the surface. Add enough chicken stock to the strained juices to reach a total of 3 cups of liquid. Transfer this liquid to a heavy saucepan and bring to a boil over medium heat. In a small bowl, whisk together the remaining maple butter mixture with the all-purpose flour to create a smooth paste. Gradually whisk this paste into the boiling broth. Stir in the additional thyme, bay leaf, and apple brandy. Reduce the heat to low and simmer until the gravy has slightly thickened (about 5-10 minutes). Season with salt and pepper to taste. Remove bay leaf before serving.

Recipe View Carve and Serve: Carve the turkey and serve with the luscious maple gravy. Enjoy the symphony of flavors!