Recipe: Roast Turkey with Maple Herb Butter

Hi Terri,

I hope this is recipe you're looking for.

Betsy

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY - 11/94 Bon Appetit
(12 SERVINGS)

2 cups apple cider
1/3 cup pure maple syrup
2 tbsp chopped fresh thyme or 2 tsp dried
2 tbsp chopped fresh marjoram or 2 tsp dried
1 1/2 tsp grated lemon peel
3/4 cup butter, room temperature

1 (14 pound) turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned low-salt chicken broth

GRAVY
3 cups (about) canned low-salt chicken broth
3 tbsp all purpose flour
1 tsp chopped fresh thyme or 1/2 tsp dried
1 small bay leaf
2 tbsp apple brandy (optional)

FOR TURKEY:
Boil apple cider and maple syrup in heavy large saucepan over medium- high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1.5 tsp lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Position rack in lowest third of oven and preheat to 375 degrees F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Arrange onion, celery, carrot and reserved turkey neck and giblets around turkey in pan. Sprinkle thyme and remaining 1 tbsp marjoram. Pour 2 cups broth into pan.

Roast turkey 30 minutes. Reduce oven temperature to 350 degrees F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey. (2 hours 55 minutes for stuffed turkey) Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.

FOR GRAVY:
Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tbsp reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutesl. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.

Brush turkey with any remaining maple butter and serve with gravy.