Maple-Glazed Roast Turkey with Gravy

Name: Maple-Glazed Roast Turkey with Gravy
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 20 servings
Cuisine: American
Ingredients: 3 tbsp All-Purpose Flour; 2 cups Apple Cider; 2 tbsp Apricot Brandy; 0.75 cup Butter; 1 cup Carrot; 1 cup Celery; 2 cups Chicken Stock; 1 whole Dried Bay Leaves; 2 tbsp Fresh Thyme; 2.5 tsp Lemon Herb Butter; 0.33 cup Maple Syrup; 2 tbsp Marjoram; 2 cups Onion; 1 dash Salt & Pepper; 14 lb Turkey Breast

Dinner 🍽️ American High-Protein 💪Comfort-Food

Maple-Glazed Roast Turkey with Gravy balances gentle sweetness from cider and real maple syrup with herbaceous notes of thyme and marjoram. The meat stays tender under a buttery glaze, while the pan gravy carries a subtle maple finish brightened by lemon zest and apple brandy. Serve it for holiday dinners or any special gathering where a centerpiece roast shines.

Prep30 mins
Cook4 hrs
Serves20
DifficultyMedium

1

Boil the apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and stir in half of the thyme and marjoram and all of the lemon zest. Add the butter and whisk until melted. Season with salt and ground pepper to taste. Cover and refrigerate until cold (the syrup can be prepared up to 2 days in advance).
2

Preheat the oven to 375 degrees F (190 degrees C). Position the oven rack in the lowest third of the oven.
3

Wash and dry the turkey, then place it in a large roasting pan. Slide your hand under the breast skin to loosen it. Rub 1/2 cup of the maple butter mixture under the breast skin. If you plan to stuff the turkey, do it now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. Using kitchen string, loosely tie the turkey’s legs together.
4

Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, add the neck and giblets to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, then pour the chicken stock into the pan.
5

Roast the turkey for 30 minutes in the preheated oven. Reduce the oven temperature to 350 degrees F (175 degrees C) and loosely cover the turkey with foil. Continue roasting, about 3 to 4 hours if unstuffed or 4 to 5 hours if stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and the stuffing reaches 165 degrees F (75 degrees C). Transfer the turkey to a platter and cover with foil. Reserve the pan mixture for gravy. Let the turkey rest for about 25 minutes before removing the stuffing and carving.
6

To make the gravy, strain the pan juices into a measuring cup. Spoon off the fat from the juices. Add enough chicken stock to total 3 cups. Transfer the liquid to a heavy saucepan and bring to a boil. In a small bowl, mix the reserved maple butter mixture with the flour to form a paste, then whisk it into the broth. Stir in the thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.