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Maple-Butter Turkey with Gravy

 Maple-Butter Turkey with Gravy
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.
14-16 ServingsPrep: 40 min. + chilling Bake: 3 hours + standing

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 all-purpose flour

Directions

  • 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.
  • 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.

2 of 2

Maple-Butter Turkey with Gravy (continued)

Directions (continued)

  • 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.
  • 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).
Nutritional Facts: 1 serving (1 each) equals 579 calories, 30 g fat (12 g saturated fat), 237 mg cholesterol, 506 mg sodium, 10 g carbohydrate, trace fiber, 64 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer