Welcome to Maine's Maple Syrup Source

Maple Glazed Turkey

Makes a wonderfully, juicy holiday turkey

2 cups apple cider
1/3 cup real maple syrup
4 tablespoons chopped fresh thyme
4 tablespoons chopped fresh marjoram
4 tablespoons chopped fresh sage
2 tablespoons grated lemon zest
1 lemon, juice of (reserve left over lemon)
3/4 cup butter, softened
salt and pepper
1 (12 lb) whole turkey, neck and giblets reserved
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
1/4 cup all-purpose flour

Combine apple cider and maple syrup in a saucepan, and bring to a boil
over medium-high heat. Continue cooking until reduced to 1/2 cup, then
remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon
marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until
melted, and season with salt and pepper. Cover, and refrigerate until
cold.  Preheat oven to 375 degrees F. Place rack in lower third of
oven.  Place turkey on a rack set in a roasting pan. Reserve 1/4 cup
maple butter for gravy, and rub the remaining maple butter under the
skin of the breast and over the outside of turkey. Arrange onion,
celery, carrots, reserved left over lemon, turkey neck and giblets
around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons
sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour
2 cups broth into pan.  Roast turkey for 30 minutes in the preheated
oven. Reduce oven temperature to 350 degrees F. Cover entire turkey
loosely with foil. Continue roasting for about 2 1/2 hours, or until a
meat thermometer inserted into thickest part of thigh registers 180
degrees F. Transfer turkey to platter, and let stand 30 minutes.
Strain the pan juices into a large measuring cup, and then remove any
excess fat. Add enough chicken broth to pan juices to measure 3 cups.
Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix
1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and
butter mixture into broth mixture. Stir in remaining thyme. marjoram,
and sage. Boil until reduced to sauce consistency, stirring
occasionally, about 10 minutes. Season with salt and pepper to taste.

Source: www.food.com maple turkey

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