Maple Roast Turkey

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 1/2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh marjoram
• 1 1/2 teaspoons grated lemon zest
• 3/4 cup butter, softened
• salt and pepper to taste
• 1 (12 pound) whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 1 bay leaf
• 1/2 cup apple brandy

Directions

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

1. Preheat the oven to 325°F (163°C). Mix the softened butter with the chopped thyme, marjoram, grated lemon zest, salt and pepper. Pat the turkey dry, then loosen the skin over the breast and thighs and spread about half the herb butter under it.

2. Spread the remaining herb butter over the outside of the turkey and season with salt and pepper. Set the turkey breast side up on a rack in a roasting pan.

3. Scatter the chopped onion, celery and carrots around the turkey and add the bay leaf to the pan. Roast the turkey for about 3 hours.

4. Meanwhile, combine the apple cider, maple syrup and apple brandy in a bowl. Use this mixture to baste the turkey every 30 minutes during roasting.

5. While the turkey roasts, simmer the reserved neck and giblets in the chicken broth over medium-low heat for 45 minutes, then strain and keep the broth warm.

6. Check the turkey after about 3 hours. Cook until the thickest part of the breast and the thickest part of the thigh, not touching bone, reach 165°F (74°C). Rest the turkey for 30 minutes before carving.

7. Strain the pan juices into a saucepan and skim off the fat, keeping 1/4 cup of it. Whisk the flour into the reserved fat, then gradually whisk in the warm broth and pan juices. Simmer until thickened, season with salt and pepper, and serve with the turkey.