Canadian Maple Roast Turkey & Gravy
Mapleleaf roast turkey... it's a big yum fest with this Thanksgiving turkey. The crispy browned skin is like Canadian Peking duck. Roasted and glazed with a reduction of maple syrup and apple cider does the trick. It's like a Canadian recipe eh?
whole, neck and giblets reserved
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. This can be made the day before.
In the morning, place the oven rack in the lowest third. 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.
Rub all over the turkey skin with another ¼ cup of the maple butter mix.
Tie the turkey legs together with turkey ties or butcher twine.
Arrange the celery, carrot and onion in the roasting pan around the turkey.
Sprinkle the remaining spices, marjoram and thyme over the vegetables and add 2 cups of the chicken stock to the roasting pan.
Roast the turkey for 30 minutes uncovered. Reduce the temperature to 350℉ (180℃) F and cover the turkey loosely with aluminum foil.
Continue to roast until tender, basting regularly with accumulated juices.
If using a thermometer (highly recommended) roast until the thickest part of the thigh, breast and wing reaches 165 degrees F.
This will take about 3 to 4 hours for and unstuffed bird or 4 to 5 hours for a stuffed bird. If stuffed check that the internal temperature in the centre of the stuffing reaches 165 degrees F.
The juices should run clear. Transfer the turkey to a platter and cover with aluminum foil to rest.
Keep the juice in the pan for making gravy.
Make the Gravy:
Pour the pan juices into a measuring cup, allow to settle then spoon and discard the fat that rises to the top.
Add enough chicken stock to equal 3 cups.
Transfer the liquid (or better use the roasting pan) to a saucepan and bring to a boil over high heat.
Reduce heat to medium and mix the remaining maple/apple butter mixture with 3 tablespoons of flour to make a paste in a small bowl.
Whisk this mixture into the broth mixture, add the remaining fresh thyme and a bay leaf.
Boil stirring constantly until thickened slightly and reduced.
Taste and adjust seasoning with salt and fresh ground black pepper.