Maple Glazed Roast Turkey With Mixed Herb Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE ROAST TURKEY AND GRAVY



Maple Roast Turkey and Gravy image

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

Provided by Ibby

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 20

Number Of Ingredients 16

2 cups apple cider
⅓ cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 ½ teaspoons grated lemon zest
¾ cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

Steps:

  • Boil 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 mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  • Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  • Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  • Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  • Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  • To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g

ROAST TURKEY WITH MUSTARD-MAPLE GLAZE



Roast Turkey with Mustard-Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups dark pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper
1 17-pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons unsalted butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
  • Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
  • Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
  • Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
  • Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
  • Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

ROAST TURKEY WITH MUSTARD MAPLE GLAZE



Roast Turkey with Mustard Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h50m

Yield 8 servings

Number Of Ingredients 17

1 1/2 cups Grade B maple syrup
2 heaping tablespoons prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chile powder
Kosher salt and freshly ground black pepper
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
One 17-pound fresh turkey, rinsed well and patted dry
Salt and freshly ground black pepper
1 1/4 sticks (10 tablespoons) unsalted butter, melted, plus 1/2 stick, unmelted
12 cups homemade chicken stock
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash white wine, optional
Chopped fresh herbs, such as sage, parsley, or tarragon
Kosher salt and freshly ground black pepper

Steps:

  • For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
  • For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
  • Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
  • Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
  • Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.

MAPLE GLAZED TURKEY ROAST



Maple Glazed Turkey Roast image

A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.

Provided by Michelle Berger

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 10

1 (3 pound) boneless turkey breast roast, thawed
½ cup pure maple syrup, or more as needed
1 teaspoon liquid smoke flavoring
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried crushed thyme
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
  • Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
  • Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY



Roast Turkey With Maple Herb Butter and Gravy image

Make and share this Roast Turkey With Maple Herb Butter and Gravy recipe from Food.com.

Provided by WeBees

Categories     Whole Turkey

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
2 tablespoons chopped fresh marjoram (or 2 teaspoons dried)
1 1/2 teaspoons grated lemon peel
3/4 cup butter, room temperature
14 lbs turkey, neck and giblets reserved
2 cups onions, chopped
1 1/2 cups celery, with leaves chopped
1 cup carrot, coarsely chopped
2 cups low-salt chicken broth
3 cups canned low-salt chicken broth
3 tablespoons flour
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1 small bay leaf
2 tablespoons apple brandy (optional)

Steps:

  • 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.
  • Position rack in lowest third of oven and preheat to 375°F 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 350°F Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F 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:.
  • Strain 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.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY



Roast Turkey with Maple Herb Butter and Gravy image

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Fall     Maple Syrup     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For turkey
2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
1 1/2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) butter, room temperature
1 14-pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned low-salt chicken broth
For gravy
3 cups (about) canned low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy (optional)

Steps:

  • 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 375°F. 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 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F 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.

MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY



Maple-Glazed Roast Turkey with Mixed-Herb Gravy image

Yield Serves 10

Number Of Ingredients 12

Gravy
1/2 cup all purpose flour
6 tablespoons (3/4 stick) butter, cut into pieces
5 cups canned low-salt chicken broth
Turkey
1 14- to 15-pound turkey
6 cups Herbed Bread, Cracker and Leek Dressing
2 1/2 tablespoons butter, melted
3 1/2 cups canned low-salt chicken broth
1 tablespoon pure maple syrup
1/8 teaspoon ground ginger
3 tablespoons minced mixed fresh herbs (such as parsley, sage, savory and/or thyme)

Steps:

  • For gravy:
  • Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
  • For turkey:
  • Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
  • Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
  • Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
  • Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
  • Serve turkey with dressing and gravy.

HERB-GLAZED TURKEY



Herb-Glazed Turkey image

Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor. My tried-and-true recipe never fails to win me compliments. -Charlene Melenka, Vegreville, Alberta

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 18 servings.

Number Of Ingredients 11

1 turkey (14 to 16 pounds)
1/4 cup olive oil
2 teaspoons dried thyme
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil

Steps:

  • Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours., In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.

Nutrition Facts : Calories 570 calories, Fat 25g fat (8g saturated fat), Cholesterol 197mg cholesterol, Sodium 380mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 56g protein.

MAPLE-SYRUP-GLAZED ROAST TURKEY WITH RIESLING GRAVY



Maple-Syrup-Glazed Roast Turkey with Riesling Gravy image

The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 10

1 14-pound fresh turkey, neck and giblets removed and reserved for stock
Salt and freshly ground black pepper
Cornbread Sourdough Stuffing
6 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoons all-purpose flour
1 cup Riesling wine
2 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
2/3 cup seedless red and green grapes, each cut in half

Steps:

  • Heat oven to 425 degrees with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
  • Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
  • Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
  • Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees in the leg and 170 degrees in the breast, about 3 hours.
  • During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
  • Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
  • In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
  • Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
  • Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey.

MAPLE ROAST TURKEY



Maple Roast Turkey image

This was the first turkey that I ever made. Not sure where the recipe came from now, but this is hands down the best turkey I have ever had. If you can't find the fresh herbs mentioned in the recipe just use any other fresh herbs that go well with turkey.

Provided by SLColman

Categories     Whole Turkey

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups apple cider
1/3 cup real maple syrup
4 tablespoons chopped fresh thyme
4 tablespoons chopped fresh marjoram
4 tablespoons chopped fresh sage
2 tablespoons grated lemon zest
1 lemon, juice of
3/4 cup butter, softened
salt and pepper
1 (12 lb) whole turkey, neck and giblets reserved
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
1/4 cup all-purpose flour

Steps:

  • Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  • Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
  • Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour 2 cups broth into pan.
  • Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
  • Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
  • Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.

ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY



Roast Turkey with Maple-Mustard Glaze and Pan Gravy image

Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h5m

Yield Serves 10 to 12

Number Of Ingredients 14

1 whole turkey (14 to 16 pounds), neck and giblets separated, room temperature, patted dry
1 medium onion, cut into 8 wedges
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 bay leaf
Kosher salt and freshly ground pepper
1 orange, halved
1 head garlic, halved
8 sprigs thyme, plus 2 teaspoons fresh leaves
5 tablespoons unsalted butter, room temperature
1 cup pure maple syrup
1/4 cup Dijon mustard
1/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unbleached all-purpose flour

Steps:

  • Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
  • Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
  • Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
  • Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
  • Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.

More about "maple glazed roast turkey with mixed herb gravy recipes"

HERB-ROASTED TURKEY WITH MAPLE GRAVY RECIPE - LEE …
herb-roasted-turkey-with-maple-gravy-recipe-lee image
2013-12-07 In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of …
From foodandwine.com
5/5 (532)
Total Time 4 hrs
Servings 10
  • Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
  • Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
  • In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.


EASY MAPLE-GLAZED ROASTED TURKEY BREAST - THE …
easy-maple-glazed-roasted-turkey-breast-the image
2020-10-26 Roast the turkey breast for 2 – 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes. If any part of the turkey browns too quickly while cooking, just tent lightly with …
From theseasonedmom.com


THANKSGIVING ROAST TURKEY WITH MAPLE GLAZE RECIPE
thanksgiving-roast-turkey-with-maple-glaze image
2020-11-16 Remove foil and pour the maple glaze over the entire turkey, using a rubber basting brush to spread it all over the turkey skin evenly. Finish roasting the turkey, uncovered, for an additional 30 minutes. When the skin is dark …
From saporitokitchen.com


MAPLE-GLAZED ROAST TURKEY WITH APPLE CIDER GRAVY
maple-glazed-roast-turkey-with-apple-cider-gravy image
Step 2. Position a rack in the lower third of the oven; preheat to 400 degrees . Place the turkey, giblets and neck on a rack in a large, heavy roasting pan. Season with salt and pepper. Using your fingers, gently loosen the skin from …
From rachaelraymag.com


MAPLE-GLAZED ROAST TURKEY WITH APPLEJACK GIBLET GRAVY
maple-glazed-roast-turkey-with-applejack-giblet-gravy image
This burnished, maple-glazed roast turkey combines all the luscious fall flavors of New England-crisp apples, pure maple syrup, and, in the Yankee spirit, a gravy spiked with applejack brandy. I like to pair this turkey with either …
From cookstr.com


MAPLE GLAZED SPATCHCOCK TURKEY WITH MAPLE HERB …
maple-glazed-spatchcock-turkey-with-maple-herb image
2021-11-01 Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down. Prep the maple herb butter: Add all listed maple herb butter ingredients to a medium bowl. Season …
From playswellwithbutter.com


MAPLE-GLAZED TURKEY - CHATELAINE
maple-glazed-turkey-chatelaine image
Roast in centre of oven 2 1/2 hours. Then turn turkey breast-side up. Continue roasting, uncovered and basting frequently, for remaining hour of roasting. Then remove 2 tablespoons pan juices to a ...
From chatelaine.com


RECIPES MAPLE-GLAZED ROAST TURKEY | SOSCUISINE
Preheat the oven to 175ºC/350ºF. Split each breast in half, then put the pieces in a roasting pan. Brush well with the oil and season with salt and pepper to taste. Cook in the middle of the oven. Meanwhile, put the butter, maple syrup, and herbs in a small cup, then put the cup in a microwave oven about 1 min to combine.
From soscuisine.com


TURKEY WITH PEAR AND MAPLE GLAZE - PURE MAPLE FROM CANADA
1 cup chicken bouillon. 1/2 cup pure maple syrup from Canada. 2 tsp chopped fresh herbs or 1/2 teaspoon / 2.5 ml dry herbs. 1 1/2 Tbsp flour. Method. Preheat the oven to 400° F. In a roasting pan, place the turkey, breast side up. Season the cavity with salt and pepper; fill with pears, arranging any extra around the turkey.
From puremaplefromcanada.com


MAPLE-GLAZED TURKEY WITH DIJON GRAVY RECIPE | BON APPéTIT
2001-10-31 Step 2. Set rack in bottom third of oven and preheat to 375°F. Rinse turkey inside and out; pat dry with paper towels. Place turkey on …
From bonappetit.com


MAPLE GLAZED TURKEY RECIPE | BAKE & ROAST | HANNAFORD
Prepare the glaze. In a small bowl, combine maple syrup, mustard, and lemon juice. Whisk until combined. 6. Lightly sprinkle turkey with paprika. Place in pan breast-side up. Roast turkey for 15 minutes, then brush with 1/4 of the glaze. Repeat every 30 minutes until you have used all the glaze. Roast until pop-up thermometer pops or interior ...
From hannaford.com


APRICOT-GLAZED TURKEY WITH FRESH HERB GRAVY RECIPE
Step 2. In a small bowl, mix the apricot jam, lemon juice, lemon zest and sage and season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds. Step 3. Brush the ...
From foodandwine.com


MAPLE AND HERB ROAST TURKEY WITH SHERRY GRAVY RECIPE - CHATELAINE
Rub herbed butter underneath and over skin of turkey. Transfer turkey to rack in pan. Bend and tuck wings under the bird and loosely tie drumsticks …
From chatelaine.com


ROAST TURKEY MAPLE SYRUP GLAZE - ALL INFORMATION ABOUT HEALTHY …
Maple Glazed Turkey Roast Recipe | Allrecipes best www.allrecipes.com. Directions Step 1 Preheat an oven to 325 degrees F (165 degrees C). Advertisement Step 2 Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and...
From therecipes.info


CANADIAN MAPLE ROAST TURKEY & GRAVY RECIPE
Preheat the oven to 375℉ (190℃). Wash and throughly dry the turkey. Place the turkey in a large roasting pan. Stuff the bird as desired. Using your fingers slide under the turkey skin to loosen the skin from the breast meat. Rub ½ cup of the prepared apple and maple butter mix under the skin of the breast.
From recipeland.com


RECIPE : ROAST TURKEY WITH MAPLE GLAZE – HUDSON MEATS
Add thawed stuffing and cloves of garlic into the cavity and tie the legs together with twine. Pre-heat oven to 180C. Place the turkey, breast side up on a roasting rack above a roasting pan. Add chicken stock to roasting pan. Cover the turkey (including pan) with foil and bake for 2 …
From hudsonmeats.com


MAPLE-GLAZED TURKEY RECIPE | MYRECIPES
Step 1. Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside. Advertisement. Step 2. Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper.
From myrecipes.com


MUSTARD MAPLE GLAZED ROAST TURKEY WITH HOMEMADE GRAVY
Reduce the heat to 350 degrees F. and continue to roast the turkey, basing with the warm turkey stock every 15 – 20 minutes until the turkey reaches 145 degrees F. To make the Mustard Maple Glaze: In a measuring cup, whisk together the maple syrup, Dijon mustard, smoked paprika, ancho chile pepper, salt, and black pepper until smooth.
From cookinginstilettos.com


ROASTED TURKEY WITH HERB BUTTER AND MAPLE GLAZE
2019-11-23 Step 8: Resting the Turkey. Remove the turkey from the oven and let rest on the rack for 10 minutes. Transfer the turkey to a cutting board and tent with aluminum foil and rest for 45 minutes. Take out the rack and deglaze the roasting pan getting all the browned bits (which are called fond) to add to the gravy.
From apinchofsaltlake.com


MAPLE GLAZED TURKEY BREAST - RANTS FROM MY CRAZY KITCHEN
2020-11-24 Instructions. Preheat the oven to 350F, Remove the defrosted turkey from the packaging. Refrigerate the gravy packet that comes with the roast in a bowl or on a plate for use later as a dipping sauce, if desired. Leave the netting on the roast, but loosen and re-position the netting so it’s easy to remove.
From rantsfrommycrazykitchen.com


MAPLE AND MUSTARD GLAZED TURKEY WITH KILLER GRAVY
Place the turkey, breast side up, on a roasting rack inside a large roasting pan. Using your fingers, rub a thin layer (about a tablespoon) of the reserved soft glazing butter all over the turkey. Pour 2 cups of the water into the roasting pan …
From kitchenfrau.com


MAPLE-PEAR GLAZED ROASTED TURKEY | MAPLE FROM CANADA
Add the pear juice, bouillon, maple syrup and herb. Season well. Bring to a boil and pour over the turkey. Reduce the oven temperature to 160 ºC (325 ºF). Cover and continue to roast for about 2 hours and 20 minutes, or for 40 minutes for each 1 kg (2.2 lbs) of turkey, or until the meat comes off easily away from the bones.
From maplefromcanada.ca


MAPLE BACON TURKEY - THERESCIPES.INFO
Maple Bacon Roasted Turkey - Hen House tip www.henhouse.com. Roast at 450° F f or 30 minutes. Combine maple syrup with 1/4 cup hot water. Reduce oven temperature to 350° and brush turkey with maple syrup glaze. Roast for 1 hour, …
From therecipes.info


MAPLE-GLAZED ROAST TURKEY - MIDWEST LIVING
In a medium saucepan, combine broth, apple cider, onion, maple syrup, cider vinegar, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until onion is very soft. Remove the bay leaves; discard. In a large saucepan, melt butter over medium heat. Stir in the flour and pepper.
From midwestliving.com


MAPLE ROAST TURKEY AND GRAVY | LA FERME MARTINETTE
Preheat oven to 375 o F (190 o C). Place oven rack in the lowest third of oven. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now.
From finemapleproducts.com


MAPLE GLAZED TURKEY AND WHISKEY GRAVY - LITTLE FAMILY ADVENTURE
Preheat oven to 325 degrees F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Place the turkey in a large roasting pan. Combine all the ingredients for the herb butter, butter through pepper, in a small bowl.
From littlefamilyadventure.com


MAPLE-GLAZED ROAST TURKEY WITH RIESLING GRAVY - THE WASHINGTON …
2003-11-19 Transfer the turkey to the preheated oven and roast for 30 minutes. Reduce the heat to 350 degrees, baste the turkey with the pan drippings and loosely cover it with a large piece of aluminum foil ...
From washingtonpost.com


HERBED ROAST TURKEY WITH MAPLE GLAZE - KOSHER BY GLORIA
2020-10-26 Herbed Roast Turkey with Maple Glaze. By Gloria Kobrin Published: October 26, 2020. Cuisine: American; Course: Entrée; Skill Level: Moderate. Yield: 10-12 Servings; Ingredients. 10 pound turkey cleaned; 1/2 cup + 2 tablespoons vegetable oil or softened non dairy margarine; 2 tablespoons chopped rosemary leaves plus 2 whole branches
From kosherbygloria.com


MAPLE ROAST TURKEY | RECIPE | ROASTED TURKEY, TURKEY RECIPES, …
Nov 13, 2013 - A turkey is roasted in a compound butter made with cider, maple syrup, lemon peel and fresh herbs. This recipe includes instructions for making a gravy using vegetables that have been roasted with the turkey.
From pinterest.com


MAPLE-GLAZED TURKEY WITH ONION-CIDER GRAVY RECIPE | MYRECIPES
Season inside of turkey generously with salt and pepper and stuff with 8 onion wedges, garlic and herb sprigs. Tie drumsticks together and tuck wings under. Scatter remaining onion wedges in a large roasting pan, top with a rack and place turkey on rack. Spread remaining butter mixture all over turkey. Pour 1 cup of broth and 1 cup of apple cider into bottom of roasting pan. Cover …
From myrecipes.com


ROASTED TURKEY AND POTATOES WITH GRAVY RECIPE | RECIPES.NET
2022-03-23 Preheat the oven to 390 degrees F. Place the turkey breast in a large roasting pan lined with parchment paper, skin side up. Pierce through …
From recipes.net


MAPLE ROAST TURKEY RECIPE - RECIPES.NET
2022-01-24 Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix ¼ cup maple butter and ⅓ cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes.
From recipes.net


MAPLE ROASTED TURKEY - PURE MAPLE FROM CANADA
Whisk in butter. Cover and refrigerate until cool, for about 2 hours. Adjust rack to lowest position and preheat oven to 325°F. Rub kosher salt and pepper inside the breast cavity and stuff the herb sprigs, onion, garlic and bay leaves inside. Set the bird on a …
From puremaplefromcanada.com


Related Search