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Maple-Butter Turkey with Gravy Recipe

Maple-Butter Turkey with Gravy Recipe

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.
TOTAL TIME: Prep: 40 min. + chilling Bake: 3 hours + standing YIELD:14-16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer