Maple-Glazed Turkey with Dijon Gravy
Keys: Main Dish Poultry Thanksgiving Turkey
Yield: 10
Ingredients:
----------------- MAPLE BUTTER ----------------
3/4 cup pure maple syrup
4 tbl chopped fresh marjoram
1/4 cup coriander seeds coarsely cracked in
resealable plastic bag
2 tsp grated lemon peel
1 tsp cracked black pepper
3/4 cup unsalted butter - (1 1/2 sticks) room temperature
----------------- TURKEY ----------------
1 x turkey - (16 to 18 lbs) neck, gizzard,
and heart reserved
2 cup chopped onions
2 cup chopped celery with leaves
2 cup sliced peeled parsnips - (abt 5 med)
3 cup canned low-salt chicken broth more or less
----------------- GRAVY ----------------
2 1/2 cup canned low-salt chicken broth more or less
3 tbl unsalted butter
1/3 cup all-purpose flour
1 sm bay leaf
2 tbl Madeira
1 tbl Dijon mustard - (to 2)
1 tsp chopped fresh marjoram
Salt to taste
Freshly-ground black pepper to taste
Method:
For Maple Butter: Boil maple syrup and 2 tablespoons marjoram in heavy
medium saucepan until reduced to 1/2 cup, about 4 minutes. Remove from
heat. Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper.
Add butter and whisk until well blended. Freeze until butter is firm but
still spreadable, stirring occasionally, about 45 minutes. (Can be made
2 days ahead. Cover and refrigerate.)
For Turkey: Set rack in bottom third of oven and preheat to 375 degrees.
Rinse turkey inside and out; pat dry with paper towels. Place turkey on
small rack set in large roasting pan. Starting at neck end, carefully
slide hand between skin and breast meat to loosen skin. Rub 1/2 cup
maple butter over breast meat under skin.
If stuffing turkey, spoon stuffing into neck and main cavities. Tie legs
together loosely to hold shape. Rub 1/4 cup maple butter over outside of
turkey. Reserve remaining maple butter for gravy. Arrange onions,
celery, parsnips, and reserved turkey parts around turkey in pan.
Sprinkle vegetables with remaining 1 tablespoon marjoram.
Roast turkey 30 minutes. Reduce oven temperature to 350 degrees. Cover
entire turkey (not pan) with foil and roast 1 1/2 hours. Add 2 cups
broth to pan; roast turkey 1 1/2 hours. Remove foil. Add 1 cup broth to
pan and roast turkey until meat thermometer inserted into thickest part
of thigh registers 175 degrees, basting occasionally with pan juices,
about 30 minutes longer if unstuffed or 1 hour longer if stuffed.
Transfer turkey to platter; tent with foil and let stand 30 minutes
(internal temperature of turkey will increase 5 to 10 degrees). Reserve
mixture in pan for gravy.
For Gravy: Strain pan juices into large measuring cup, pressing on
solids; discard solids in strainer. Spoon fat from top of pan juices;
discard fat. Add enough chicken broth to pan juices in cup to measure 4
1/2 cups.
Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large
saucepan over medium-high heat. Add flour; whisk constantly until
mixture is deep brown, about 8 minutes (mixture will resemble lumpy
oatmeal-like paste). Gradually whisk in broth mixture; bring to boil.
Add bay leaf and boil until thickened to sauce consistency, whisking
occasionally, about 10 minutes. Whisk in Madeira, 1 tablespoon mustard,
and marjoram. Simmer 2 minutes. Taste, adding more mustard if desired.
Season gravy with salt and pepper. Brush turkey with maple butter. Serve
turkey with gravy.
This recipe yields 10 to 12 servings.
Comments: Maple syrup, marjoram, coriander seeds, and lemon peel flavor
a do-ahead butter that is spread on the turkey before baking. That same
butter is also added to the Madeira-laced gravy. Grape clusters or
steamed baby vegetables, such as carrots and squash, make a pretty
garnish for the platter.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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