Maple Roast Turkey

Maple Roast Turkey
  • PREP TIME
    1 hrs
  • COOK TIME
    3 hrs 30 mins
  • TOTAL TIME
    6 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    441

Elevate your holiday centerpiece with this Maple Roast Turkey, where the subtle sweetness of maple syrup melds seamlessly with aromatic herbs, creating a symphony of flavors that will delight your guests. This recipe promises a moist, flavorful turkey with a beautifully glazed skin.

Ingridients

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Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    295 mg
  • Fiber
    1 g
  • Protein
    92 g
  • Saturated Fat
    17 g
  • Sodium
    331 mg
  • Sugar
    15 g
  • Fat
    43 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Maple-Herb Butter Preparation: In a saucepan, combine apple cider and maple syrup. Bring to a boil over medium-high heat and cook until reduced to 1/2 cup (approximately 15-20 minutes). Remove from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Incorporate softened butter, stirring until melted. Season with salt and pepper. Cover and refrigerate until cold (at least 1 hour).

Image Step 02
02 Step

Recipe View Prepare Turkey and Preheat Oven: Preheat oven to 375 degrees F (190 degrees C). Position the rack in the lower third of the oven.

Image Step 03
03 Step

Recipe View Assemble for Roasting: Place turkey on a rack in a roasting pan. Reserve 1/4 cup of the maple butter for gravy. Gently loosen the skin of the turkey breast and rub the remaining maple butter underneath the skin and over the outside. Arrange chopped onion, celery, carrots, turkey neck, and giblets around the turkey in the roasting pan. Sprinkle 1 tablespoon of thyme and 1 tablespoon of marjoram over the vegetables. Pour 2 cups of chicken broth into the pan.

Image Step 04
04 Step

Recipe View Roast the Turkey: Roast turkey in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cover the entire turkey loosely with foil. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (85 degrees C), about 2 1/2 hours. (Total roasting time will vary depending on the size of your turkey, so check for doneness regularly.)

Image Step 05
05 Step

Recipe View Resting Period: Transfer the roasted turkey to a platter and let it rest for 30 minutes before carving.

Image Step 06
06 Step

Recipe View Gravy Preparation: Strain pan juices into a large measuring cup, removing any excess fat. Add enough chicken broth to the pan juices to measure 3 cups. Transfer the liquid to a saucepan and bring to a boil.

Image Step 07
07 Step

Recipe View Create Gravy Base: In a small bowl, mix the remaining 1/4 cup maple butter and flour until smooth. Whisk this mixture into the boiling broth mixture. Stir in the remaining thyme and the bay leaf. Boil until the gravy thickens to a sauce consistency, stirring occasionally, about 10 minutes. Stir in the apple brandy. Season with salt and pepper to taste.

For an even richer flavor, consider brining the turkey overnight before roasting.
If fresh herbs are unavailable, substitute with dried herbs. Use approximately 1 teaspoon of dried herb for every tablespoon of fresh.
The resting period is crucial for a juicy turkey. It allows the juices to redistribute throughout the meat.
Adjust the amount of apple brandy in the gravy to suit your taste. You can also substitute with another type of brandy or omit it altogether.

Cecilia Cole

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 147 Ratings)
Total Reviews: (10)
  • Gerardo Mckenzie

    I followed this recipe exactly, and it was perfect. Thank you for sharing!

  • Joesph Volkman

    The gravy was the best part! The apple brandy added a special touch.

  • Pearl Veum

    I was nervous about the maple syrup, but it turned out amazing. My family loved it!

  • Thaddeus Kutch

    The maple butter is genius!

  • Jordan Sawayn

    Substituted dried marjoram, as suggested, and it worked perfectly.

  • Rene Skiles

    This is now my go-to turkey recipe!

  • Brycen Pollich

    The directions were clear and easy to follow, even for a novice cook like me.

  • Icie Littel

    Fantastic recipe! Will definitely make this again.

  • Coby Kuhlman

    My turkey turned out a little dry. Next time, I'll check the temperature more frequently.

  • Chaz Goyette

    This recipe was a game-changer! The maple flavor was subtle but delicious, and the turkey was incredibly moist.

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