This is an excellent turkey recipe.
It's moist, succulent and oh, so flavorful.
It melts in your mouth!
We've served it at many gatherings and it's always raved about.
Makes 12 servings
2 c. apple cider.
2 1/2 Tbs. chopped fresh thyme.
2 Tbs. chopped fresh marjoram.
1 1/2 tsp. grated lemon zest.
3/4 c. butter, softened.
Sea salt and fresh cracked pepper to taste.
1 (12 lb.) whole turkey, neck and giblets reserved.
2 c. chopped onion.
1 1/2 c. chopped celery.
1 1/2 c. chopped carrots.
3 c. chicken broth.
1/4 c. all-purpose flour.
1 bay leaf.
1/2 c. apple brandy.
1/3 c. real maple syrup.
1. Combine apple cider and syrup in a saucepan, and bring to a boil over medium-high heat.
Continue cooking until reduced to 1/2 c., then remove pan from heat.
Stir in 1 Tbs. thyme, 1 Tbs. marjoram, and lemon zest.
Stir in butter until melted, and season with salt and pepper.
Cover, and refrigerate until cold.
2. Preheat oven to 375F.
Place rack in lower third of oven.
3. Place turkey on a rack set in a roasting pan.
Reserve 1/4 c. syrup butter for gravy, and rub the remainder under the skin of the breast and over the outside of the turkey.
Arrange onion, celery, carrots, turkey neck and giblets around the turkey.
Sprinkle 1 Tbs. thyme and 1 Tbs. marjoram over vegetables.
Pour 2 c. broth into pan.
4. Roast turkey for 30 minutes in oven.
Reduce temp. to 350F.
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 180F.
Transfer turkey to platter and let stand 30 minutes.
5. 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 c. maple butter and 1/3 c. 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.
Mix in apple brandy, if desired.
Season with Sea salt and fresh cracked pepper to taste.
I have to say that using apple brandy is really good!
And if traditional cranberry sauce has gotten just a little boring for you lately, you'll definitely want to add
this sauce to your tradition.
I think it'll be a recipe to hand down to your children, so on and so forth.
This twist on an old favorite will definitely add a little zing to your holiday table and you'll want to try and save some for sandwiches and the left over turkey.
And it can be made a few days ahead and will be an accompaniment that your guests will rave about.
1 lb. fresh cranberries, rinsed and picked through.
3/4 c. sugar.
Juice and zest of 1 large orange.
1 cinnamon stick.
1/2 tsp. ground ginger.
1/4 c. light red wine (pinot noir is a good choice).
Combine ingredients in a large saucepan.
Bring to a boil, reducing heat and simmer for about 10 minutes, stirring occasionally, until cranberries go pop and sauce thickens.
Remove from heat and let cool.
Remove cinnamon, cloves and zest.
Pour spiced sauce into a bowl (I personally like mine chilled)
A perfect accompaniment to your maple roast turkey.
Makes 10 ServingsTweet
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