Maple-Glazed Herb Butter Turkey with Cider Gravy

Recipe Collection: Dinner

Maple-Glazed Herb Butter Turkey with Cider Gravy elevates your holiday feast with a quintessential American dish perfect for Thanksgiving gatherings. This non-vegetarian recipe features a succulent turkey infused with rich maple and herb butter, complemented by a luscious apple cider gravy that brings a touch of sweetness to your table.

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Overview

This Maple-Infused Roast Turkey is a New England-style dish perfect for a mellow Thanksgiving dinner. The turkey is basted with a rich maple and herb butter, creating a juicy and flavorful centerpiece. The accompanying apple cider gravy adds a sweet and savory touch, making this dish a delightful holiday treat.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 20

Cooking Time: 270 minutes

Ingredients

• 2 Cups (cups) apple cider
• 0.33 Cups (cups) real maple syrup
• 2 Tablespoons (tbsp) fresh thyme, divided
• 2 Tablespoons (tbsp) fresh marjoram, divided
• 2.5 Teaspoons (tsp) lemon zest, grated
• 0.75 Cups (cups) butter, melted
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 14 Pounds (lbs) whole turkey
• 2 Cups (cups) onion, minced
• 1 Cup (cup) celery, minced
• 1 Cup (cup) carrots, sliced
• 2 Cups (cups) chicken stock, divided
• 3 Tablespoons (tbsp) all-purpose flour, sifted
• 1 Teaspoon (tsp) fresh thyme, minced
• 1 Bay leaf
• 2 Tablespoons (tbsp) apple brandy

Steps

1. In a heavy saucepan, boil apple cider and maple syrup over medium-high heat until reduced to 0.5 cups (about 20 minutes). Remove from heat and mix in half of the thyme and marjoram, and all of the lemon zest. Add butter and whisk until melted. Season with salt and pepper. Cover and refrigerate until cold.
2. Preheat oven to 375°F (190°C). Place the oven rack in the lowest third of the oven.
3. Wash and dry the turkey, placing it in a large roasting pan. Loosen the skin of the breast and rub 0.5 cups of the maple butter mix under the skin. If stuffing, do so now. Rub 0.25 cups of the maple butter mixture over the outside. Tie the legs together loosely with kitchen string.
4. Arrange onion, celery, and carrots around the turkey in the pan. Add neck and giblets if desired. Sprinkle remaining thyme and marjoram over the vegetables and pour 1 cup of chicken stock into the pan.
5. Roast turkey for 30 minutes. Reduce oven temperature to 350°F (175°C) and cover turkey loosely with foil. Continue roasting for 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the thigh reaches 180°F (80°C) and stuffing reaches 165°F (75°C). Transfer turkey to a platter and cover with foil. Reserve pan mixture for gravy. Let turkey sit for 25 minutes before carving.
6. For the gravy, strain pan juices into a measuring cup and remove fat. Add enough chicken stock to make 3 cups. Transfer to a saucepan and bring to a boil. Mix reserved maple butter with flour to form a paste and whisk into the broth. Add thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper.

Enjoy your Maple-Infused Roast Turkey with Herb Butter and Apple Cider Gravy!