Maple Roast Turkey and Gravy

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups apple cider
• 1/3 cup real maple syrup
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh marjoram
• 2 1/2 teaspoons grated lemon zest
• 3/4 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 (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Melt the butter, then stir in the maple syrup, marjoram, 2 tablespoons thyme, lemon zest, salt and black pepper.

2. Remove the neck and giblets from the turkey and set aside. Pat the turkey dry, loosen the skin over the breast, and rub about half the butter mixture under and over the skin. Season the outside with salt and pepper.

3. Scatter the chopped onion, celery, carrots and bay leaf in a roasting pan and pour in half the apple cider. Set the turkey breast-side up on the vegetables.

4. Simmer the neck and giblets in a pan of boiling water for about 30 minutes until cooked through, then drain, chop the meat and set aside.

5. Roast the turkey for about 3 hours 15 minutes, basting every 30 minutes with the pan juices and remaining butter mixture, adding the remaining cider if the pan dries. Cook until the thickest part of the thigh reaches 165°F (74°C).

6. Transfer the turkey to a board, tent loosely with foil and rest for 20 minutes. Strain the pan juices into a measuring jug and skim off the fat, reserving 3 tablespoons of it.

7. In a saucepan, melt the reserved fat, whisk in the flour and cook for 1 minute. Gradually whisk in the strained juices and chicken stock, then add the 1 teaspoon thyme and the chopped giblets.

8. Simmer the gravy for about 10 minutes, adding the optional apple brandy if using, until thickened. Season with salt and pepper and serve with the carved turkey.