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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 240 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). | 2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven. | 3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. | 4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan. | 5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. | 6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apple cider	2	cups		-	-	-	-
maple syrup	1/3	cup		273.0	70.392	0.042	0.063
thyme	2	tablespoons	chopped	0.8079999999999999	0.1956	0.0445	0.0134
marjoram	2	tablespoons	chopped	9.214	2.059	0.4304	0.2394
lemon zest	2 1/2	teaspoons	grated	-	-	-	-
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
salt black pepper	to taste		ground	-	-	-	-
turkey	14	pounds		9075.7539	8.2507	1373.4218	357.9528
onion	2	cups	chopped	128.0	29.888	3.52	0.32
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
purpose flour	3	tablespoons		-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	1			-	-	-	-
apple brandy	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.