| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Apple cider |
| 1/3 |
c |
Pure maple syrup |
| 2 |
tb |
Chopped fresh thyme or 2 teaspoons dried |
| 2 |
tb |
Chopped fresh marjoram or 2 teaspoons |
|
|
; dried |
| 1 1/2 |
ts |
Grated lemon peel |
| 3/4 |
c |
Butter; room temperature (1 |
|
|
; 1/2 sticks) |
| 1 |
|
Turkey; neck and giblets |
|
|
; reserved (14-pound) |
| 2 |
c |
Chopped onion |
| 1 1/2 |
c |
Chopped celery with leaves |
| 1 |
c |
Coarsely chopped carrot |
| 2 |
c |
Canned low-salt chicken broth |
| 3 |
c |
Canned low-salt chicken broth; (about) |
| 3 |
tb |
All purpose flour |
| 1 |
ts |
Chopped fresh thyme or 1/2 teaspoon dried |
| 1 |
sm |
Bay leaf |
| 2 |
tb |
Apple brandy; (optional) |
INSTRUCTIONS
FOR TURKEY
FOR GRAVY
Make turkey:
Boil apple cider and maple syrup in heavy large saucepan over medium-high
heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in
half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add
butter and whisk until melted. Season generously with salt and pepper.
Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days
ahead. Keep refrigerated.)
Position rack in lowest third of oven and preheat to 375F. Pat turkey dry
with paper towels. Place turkey on rack set in large roasting pan. Slide
hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter
over breast under skin. If stuffing turkey, spoon stuffing into main
cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining
maple butter for gravy. Tie legs together loosely to hold shape of turkey.
Arrange onion, celery, carrot and reserved turkey nick and giblets around
turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and
remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire
turkey loosely with heavy-duty foil and roast until meat thermometer
inserted into thickest part of thigh registers 180F or until juices rum
clear when thickest part of thigh is pierced with skewer, basting
occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey
(2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent
turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan
for gravy.
Make gravy:
Stain pan juices into large measuring cup, pressing on solids with back of
spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to
measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil.
Mix 3 tablespoons reserved maple butter and flour in small bowl to form
smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and
bay leaf. Boil until reduces to sauce consistency, whisking occasionally,
about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste
with salt and pepper.
Brush turkey with any remaining maple butter and serve with gravy.
Serves 12.
Bon Appetit November 1994
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