Maple-Glazed Turkey With Dijon Gravy

Recipe Ingredients

		Maple Butter
3/4 cup	246g / 8.7oz	Pure maple syrup
4 tablespoons	60ml	Chopped fresh marjoram
1/4 cup	27g / 1oz	Coriander seeds - coarsely cracked in
		Resealable plastic bag
2 teaspoons	10ml	Grated lemon peel
1 teaspoon	5ml	Cracked black pepper
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - room temperature
		Turkey
1		Turkey - (16 to 18 lbs) - neck, gizzard,
		And heart reserved
2 cups	125g / 4.4oz	Chopped onions
2 cups	220g / 7.8oz	Chopped celery with leaves
2 cups	474ml	Sliced peeled parsnips - (abt 5 med)
3 cups	711ml	Canned low-salt chicken broth - more or less
		Gravy
2 1/2 cups	592ml	Canned low-salt chicken broth - more or less
3 tablespoons	45ml	Unsalted butter
1/3 cup	20g / 0.7oz	All-purpose flour
1 cup	40g / 1.4oz	Bay leaf (small)
2 tablespoons	30ml	Madeira
1 tablespoon	15ml	Dijon mustard - (to 2)
1 teaspoon	5ml	Chopped fresh marjoram
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For Maple Butter: Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes. Remove from heat. Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper. Add butter and whisk until well blended. Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes. (Can be made 2 days ahead. Cover and refrigerate.)

For Turkey: Set rack in bottom third of oven and preheat to 375 degrees. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup maple butter over breast meat under skin.

If stuffing turkey, spoon stuffing into neck and main cavities. Tie legs together loosely to hold shape. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon marjoram.

Roast turkey 30 minutes. Reduce oven temperature to 350 degrees. Cover entire turkey (not pan) with foil and roast 1 1/2 hours. Add 2 cups broth to pan; roast turkey 1 1/2 hours. Remove foil. Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175 degrees, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed. Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Reserve mixture in pan for gravy.

For Gravy: Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer. Spoon fat from top of pan juices; discard fat. Add enough chicken broth to pan juices in cup to measure 4 1/2 cups.

Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat. Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste). Gradually whisk in broth mixture; bring to boil. Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes. Whisk in Madeira, 1 tablespoon mustard, and marjoram. Simmer 2 minutes. Taste, adding more mustard if desired. Season gravy with salt and pepper. Brush turkey with maple butter. Serve turkey with gravy.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, November 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.