Maple Glazed Turkey With Gravy Recipes

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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

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

Provided by Melissa Roberts

Categories     turkey     Roast     Thanksgiving     Dinner     Fall     Winter     Maple Syrup     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 8

1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
2 to 2 1/2 cups water, divided
1 1/2 teaspoons black peppercorns
2/3 cup Grade B maple syrup
1/2 cup malt vinegar
1/2 cup all-purpose flour
5 cups turkey stock , heated to liquefy if gelled
Equipment: kitchen string ;17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)

Steps:

  • Make turkey:
  • Preheat oven to 425°F with rack in lowest position.
  • Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
  • Add 1 cup water to pan and roast, without basting, 1 hour.
  • Make glaze when turkey goes in oven:
  • Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
  • Glaze turkey:
  • After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
  • Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
  • Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  • Make gravy while turkey stands:
  • Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
  • Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY



Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h10m

Yield 8 to 12 servings

Number Of Ingredients 13

One 16- to 18-pound turkey
1 large yellow onion, quartered
1 orange, quartered
4 tablespoons (1/2 stick) salted butter, softened
Kosher salt and freshly ground black pepper
1 cup orange juice
1 cup maple syrup
2 tablespoons olive oil
2 tablespoons unsalted butter
4 shallots, thinly sliced
2 tablespoons chopped fresh thyme
1/2 cup all-purpose flour
4 cups turkey drippings or chicken stock (or a combination)

Steps:

  • Preheat the oven to 425 degrees F.
  • For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
  • Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
  • Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
  • After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
  • For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
  • While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
  • Carve the turkey and serve with the gravy.

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

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 6

1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock
Herbed Cracker Stuffing
1/2 stick unsalted butter, softened
Coarse salt and freshly ground pepper
1 1/2 cups chicken broth
1 1/2 cups pure maple syrup

Steps:

  • Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)
  • Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup.
  • After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.) Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy.

MAPLE-GLAZED TURKEY WITH ONION-CIDER GRAVY



Maple-Glazed Turkey With Onion-Cider Gravy image

Make and share this Maple-Glazed Turkey With Onion-Cider Gravy recipe from Food.com.

Provided by Kitchencrazy in NC

Categories     Poultry

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup plus 1/3 c. maple syrup
8 tablespoons unsalted butter, at room temperature
salt and pepper
1 tablespoon fresh sage, chopped plus 1 large sprig
1 tablespoon fresh thyme, chopped plus 1 large sprig
turkey
5 large onions, each cut into 8 wedges
1 head garlic, cut in half
1 large parsley sprig
2 cups low-sodium chicken or 2 cups turkey broth
3 cups apple cider
4 tablespoons all-purpose flour

Steps:

  • In a small pan over medium heat, bring 1/2 Celsius maple syrup to a boil. Reduce heat and simmer until reduced by half, about 12 minutes. Cool slightly. In a bowl, combine butter, 1/2 teaspoons salt, 1/2 teaspoons pepper and chopped sage and thyme. Stir in reduced syrup. Place in refrigerator to cool, stirring frequently.
  • Preheat oven to 350 degrees. Remove giblets and neck from turkey. Rinse turkey inside and out with cool water; pat dry. Gently loosen skin from breast. Spread 2/3 of butter mixture under skin. Seaon inside of turkey generouly 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 loosely with foil. Roast turkey, basting every 30-minutes, until an instant-read thermometer placed in thickest part of thigh reads 165 degrees, about 3 hours.
  • In the last half hour, remove foil and baste with half of reserved 1/3 Celsius maple syrup. Roast 15 minutes; repeat basting. Transfer turkey to platter, tent with fooil and let rest for 20 to 30 minutes.
  • Make gravy: Remove rack from roasting pan and pour drippings into a measuring cup, leaving onion in pan. Skim fat from drippings and return 4 tablespoons fat to pain. Place pan over 2 burners on medium heat. Sprinkle with flour and cook, stirring, for 3 minutes. Add remaining 2 Celsius of cider and 1 Celsius of broth and reserved drippings to pan.
  • Bring to a boil, scraping up browned bits from bottom of pan, reduce heat to low and simmer until lightly thickened, about 10 minutes. Strain into saucepan and season with salt and pepper. serve with turkey.

Nutrition Facts : Calories 217.4, Fat 11.7, SaturatedFat 7.4, Cholesterol 30.5, Sodium 21.8, Carbohydrate 27.8, Fiber 2, Sugar 16, Protein 2.1

MAPLE-BUTTER TURKEY WITH GRAVY



Maple-Butter Turkey with Gravy image

Thyme, sage and marjoram blend beautifully with apple cider and maple syrup in this recipe from our Test Kitchen. The maple butter can be prepared 1 to 2 days in advance.

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 14-16 servings (3-1/3 cups gravy).

Number Of Ingredients 11

2 cups apple cider or juice
1/3 cup maple syrup
3/4 cup butter, cubed
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon pepper
1 turkey (14 to 16 pounds)
2 to 2-1/2 cups chicken broth
3 tablespoons all-purpose flour

Steps:

  • For maple butter, in a small heavy saucepan, bring cider and syrup to a boil. Cook until reduced to 1/2 cup, about 20 minutes. Remove from the heat; stir in the butter, thyme, sage, marjoram, salt and pepper. Transfer to a small bowl; cover and refrigerate until set., With fingers, carefully loosen the skin from both sides of turkey breast. Rub 1/2 cup maple butter under turkey skin. Refrigerate remaining maple butter. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Cover with foil and bake at 325° for 2 hours. , Brush top with 1/3 cup maple butter. Bake, uncovered, 1 to 1-1/2 hours longer or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Remove turkey to a serving platter and keep warm. Cover and let stand for 20 minutes before carving. , Pour drippings and loosened brown bits into a 4-cup measuring cup. Skim and discard fat. Add enough broth to drippings to measure 3 cups. In a large saucepan, combine flour and broth mixture until smooth. Stir in remaining maple butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 579 calories, Fat 30g fat (12g saturated fat), Cholesterol 237mg cholesterol, Sodium 506mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 64g protein.

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.

MAPLE-GLAZED TURKEY WITH DIJON GRAVY



Maple-Glazed Turkey With Dijon Gravy image

Another great turkey recipe. This gravy is exceptional. Some of the work can be done the day before to save time.

Provided by lazyme

Categories     Whole Turkey

Time 5h

Yield 10 serving(s)

Number Of Ingredients 18

3/4 cup pure maple syrup
4 tablespoons fresh marjoram, chopped
1/4 cup coriander seed, coarsely cracked (in plastic bag)
2 teaspoons lemon peel, grated
1 teaspoon cracked black pepper
3/4 cup unsalted butter, room temperature (1 1/2 sticks)
18 lbs whole turkey, neck, gizzard, heart reserved
2 cups onions, chopped
2 cups celery, with leaves, chopped
2 cups parsnips, peeled and sliced
3 cups low sodium chicken broth
2 1/2 cups low sodium chicken broth
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 small bay leaf
2 tablespoons madeira wine
1 tablespoon Dijon mustard, to 2 tablespoons
1 teaspoon fresh marjoram, chopped

Steps:

  • 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°F
  • 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 temperature to 350°F
  • 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°F, 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.

Nutrition Facts : Calories 1252.7, Fat 66.6, SaturatedFat 24.8, Cholesterol 452.1, Sodium 471.3, Carbohydrate 30.5, Fiber 3.3, Sugar 17.5, Protein 126.5

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  • 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. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
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Directions. Whisk the maple syrup, mustard, chili powder, salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavours to meld. (Make ahead: The glaze can be made up to 2 days in advance; store covered in the refrigerator.) Remove the turkey from the refrigerator 1 hour before roasting.
From cookwithcampbells.ca


MAPLE GLAZED TURKEY AND WHISKEY GRAVY - LITTLE FAMILY ADVENTURE
Combine whiskey, maple syrup, and brown sugar for the glaze. Set aside. Place the turkey in the oven and roast the turkey about until the thigh meats is 180 degrees F. (Note: a 10 lb turkey will take about 3 to 3 1/2 hours) During the last hour of cooking, baste the turkey with the whiskey, maple, and sugar glaze every 15-20 minutes.
From littlefamilyadventure.com


MAPLE-GLAZED TURKEY WITH BOURBON-PECAN GRAVY - FOOD & WINE
Pour 1/2 cup of the reserved marinade into the roasting pan and roast the turkey for 30 minutes. Baste the turkey with the pan juices and add 1 cup of water to the pan.
From foodandwine.com


CANADIAN MAPLE ROAST TURKEY & GRAVY RECIPE
Directions. In a saucepan over medium heat; boil the maple syrup and apple cider until reduced to about ½ of a cup about 15 to 25 minutes. Remove from the heat and add the lemon zest, ½ of the marjoram and ½ of the thyme. Add the butter and stir until melted, taste and add salt and pepper as desired. Cover, cool and refrigerate.
From recipeland.com


MAPLE-GLAZED TURKEY WITH ONION-CIDER GRAVY RECIPE | MYRECIPES
Make gravy: Remove rack from roasting pan and pour drippings into a measuring cup, leaving onion in pan. Skim fat from drippings and return 4 Tbsp. fat to pan. Place pan over 2 burners on medium heat. Sprinkle with flour and cook, stirring, for 3 minutes. Add remaining 2 cups of cider and 1 cup of broth and reserved drippings to pan. Bring to a boil, scraping up browned bits …
From myrecipes.com


MAPLE-GLAZED TURKEY WITH APPLE CIDER GRAVY - JENNIEO SITE
Heat oven to 350°F. The plastic leg clamp may be left on during cooking. 3. Place turkey on rack in shallow pan, breast side up. Season with salt and pepper to taste. Rub turkey with prepared maple butter. 4. In large bowl, combine onions, celery, salt and pepper to taste; fill the turkey cavity with a portion of onion mixture.
From jennieo.com


HERB-ROASTED TURKEY WITH MAPLE GRAVY RECIPE - LEE HEFTER | FOOD …
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 …
From foodandwine.com


MAPLE-GLAZED TURKEY WITH BOURBON-PECAN GRAVY - LUNCH RECIPES
You can never have too many main course recipes, so give Maple-Glazed Turkey with Bourbon-Pecan Gravy a try. This recipe covers 52% of your daily requirements of vitamins and minerals. One serving contains 1425 calories, 140g of protein, and 74g of fat. This recipe serves 10. Head to the store and pick up maple syrup, flour, kosher salt and ...
From fooddiez.com


RECIPE DETAIL PAGE | LCBO
Place turkey in pan, breast-side up; stir maple-butter mixture and lightly baste breast. Bake uncovered for 30 minutes; then baste again. Continue baking for another 30 minutes; baste with remaining maple-butter mixture. Continue roasting another 20 to 40 minutes. When done, a meat thermometer registers 160° to 165º F to (70° to 73ºC) and breast feels firm when touched. …
From lcbo.com


MAPLE-GLAZED TURKEY WITH GRAVY - DAIRY FREE RECIPES
Need a dairy free main course? Maple-Glazed Turkey with Gravy could be an outstanding recipe to try. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 954 calories, 127g of protein, and 34g of fat. This recipe serves 8. A mixture of turkey stock, turkey 1 hour, grade b maple syrup, and a handful of ...
From fooddiez.com


MUSTARD MAPLE GLAZED ROAST TURKEY WITH HOMEMADE GRAVY
2022-05-12 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


MAPLE-BOURBON GLAZED TURKEY AND GIBLET GRAVY - BROOKLYN SUPPER
2017-11-15 While turkey roasts, melt 2 tablespoons butter in a large saucepan over medium heat. Sauté shallots in butter until tender, about 5 minutes. Add liver and heart, and cook 5 minutes more. Stir in flour. Turn heat to low and add broth, a splash at a time, allowing gravy to re-thicken between additions.
From brooklynsupper.com


MAPLE-TARRAGON GLAZED TURKEY WITH ORANGE GRAVY - BETTER HOMES …
Place the drippings from roasted turkey in a 2-cup glass measure. Add enough orange juice to equal 1-1/2 cups. Place in a medium saucepan. Combine chicken broth and cornstarch; stir into orange juice mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
From bhg.com


MAPLE GLAZED TURKEY WITH GRAVY FOOD- WIKIFOODHUB
Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup. After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer ...
From wikifoodhub.com


MAPLE BACON GLAZED TURKEY WITH GRAVY RECIPE | COOK WITH …
This Canadian inspired recipe produces a crispy skinned bird with a deep caramel coloured exterior and a super juicy interior from basting with chicken broth while it roasts. The gravy is reason enough to try this!
From stage.cookwithcampbells.ca


MAPLE-GLAZED TURKEY - DASH OF SANITY
2020-11-10 Mix together the maple syrup, rosemary, paprika, salt, pepper, garlic powder, and thyme, in a bowl, stirring to combine well. Brush 1/2 of the syrup mixture all over the turkey roast. 30 minutes into baking, baste the turkey with juices in the pan + 1/2 of the maple mixture remaining. 60 minutes into baking, baste the turkey with juices in the ...
From dashofsanity.com


MAPLE-GLAZED TURKEY WITH GRAVY - MEALPLANNERPRO.COM
1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock; Herbed Cracker Stuffing; 1/2 stick unsalted butter, softened; Coarse salt and freshly ground pepper; 1 1/2 cups chicken broth; 1 1/2 cups pure maple syrup
From mealplannerpro.com


MAPLE-GLAZED ROAST TURKEY WITH RIESLING GRAVY - WASHINGTON POST
2003-11-19 For the turkey: Preheat the oven to 425 degrees. Adjust the oven rack to the lower third position. Rinse the turkey inside and out with cold running water, drain it …
From washingtonpost.com


MAPLE-GLAZED ROAST TURKEY WITH APPLEJACK GIBLET GRAVY FROM …
2014-11-13 The gravy recipe below calls for turkey stock and leftover cooked giblets. I posted the recipe for this stock yesterday and I encourage you to get your gloved hands in contact with turkey entrails. Giblets provide flavor and texture that cannot be duplicated and, once experienced, cannot be forgotten. Maple-Glazed Roast Turkey with Applejack Giblet Gravy …
From cookingbythebook.com


MAPLE AND MUSTARD GLAZED TURKEY WITH KILLER GRAVY
Rinse the turkey and pat it dry with paper towels. Preheat the oven to 325°F. Remove the log of glazing butter from the freezer and slice it into thin slices. Slide your fingers underneath the skin on the turkey breast and gently work your fingers back and forth to …
From kitchenfrau.com


MAPLE GLAZED TURKEY WITH GRAVY FOOD- WIKIFOODHUB
1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired: 2 to 2 1/2 cups water, divided: 1 1/2 teaspoons black peppercorns: 2/3 cup Grade B maple syrup: 1/2 cup malt vinegar: 1/2 cup all-purpose flour
From wikifoodhub.com


HONEY-GLAZED TURKEY WITH GRAVY - MSN.COM
Directions. Remove turkey from the fridge 1hr before cooking to let it come up to room temperature. Preheat oven to 190°C (170°C fan) mark 5. Put turkey breast-up on a board and use tweezers to ...
From msn.com


THANKSGIVING ROAST TURKEY WITH MAPLE GLAZE RECIPE - SAPORITO …
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 golden brown and the temperature reads 165°, your turkey is done.
From saporitokitchen.com


MAPLE-GLAZED TURKEY WITH GRAVY RECIPE - PINTEREST
Maple-Glazed Turkey with Gravy Recipe. 2 ratings · 5.5 hours. Martha Stewart Living. 2M followers. Thanksgiving Feast. Thanksgiving Recipes. Holiday Recipes. Hosting Thanksgiving. Holiday Ideas. Thanksgiving Traditions. Holiday Foods. Christmas Recipes. Holiday Decor. More information.... Ingredients. Meat. 1 Turkey (14 pounds) Canned Goods. 1 1/2 cups Chicken …
From pinterest.com


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