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Roasted Turkey w/Maple-Butter Glaze

Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Involved

Ingredients

For glaze:
1 stick (1/4 pound) unsalted butter, softened
1/4 cup plus 1 Tablespoon pure maple syrup
2 Tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 Tablespoon coarsely ground black pepper
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper

For turkey:
1 cup fresh lemon juice
3/4 cup pure maple syrup
1/2 cup corn oil
6 medium shallots, thinly sliced
6 large garlic cloves, thinly sliced
4 fresh thyme sprigs
3 bay leaves
2 teaspoons finely grated lemon zest
1 teaspoon freshly ground black pepper
One 10 pound gf free range turkey
3 medium onions, cut into 1" pieces
3 medium celery ribs, cut into 1" pieces

For gravy:
1 Tablespoon gf flour
2 cups gf chicken broth
Coarse salt and freshly ground black pepper

Directions

For maple-pepper butter & glaze:
In a food processor, combine butter,
3 tablespoons of maple syrup,
1-1/2 tablespoons of lemon juice, lemon zest, coarsely ground pepper and salt. Process until blended and transfer to a bowl.

In another bowl, combine remaining
2 tablespoons maple syrup, 1/2 tablespoon lemon juice, and finely ground pepper. (Maple-pepper butter and glaze can be refrigerated, covered, for 1 day. Allow butter to return to room temperature before using.)

Marinate turkey:
In a sturdy 2-gallon plastic bag, combine lemon juice, maple syrup, corn oil, shallots, garlic, thyme, bay leaves, lemon zest and pepper. Add turkey to bag, squeeze out as much air as possible and seal bag. Distribute marinade evenly over and inside turkey.

Set turkey, breast-side down, in a bowl in refrigerator and marinate 24 hours, turning occasionally.

Preheat oven to 450 degrees F.
Position oven rack near bottom of oven.

Rmove and wipe off shallots and garlic from marinade; pat dry.
Strain marinade into a bowl, skim off oil and reserve. Set herbs, garlic and shallots aside separately.

Using your fingers, carefully loosen turkey skin over breast and thighs. Spread all but 3 tablespoons of maple-butter under skin.

Put 1/3 each of the diced onions and celery into turkey cavity. Tie legs together with kitchen string and set turkey, breast-side up, on a rack in a large roasting pan.

Rub breast and thigh skin with remaining maple butter and roast for 30 minutes, basting twice. Skin may appear dark in patches because maple syrup in marinade and butter caramelize as turkey cooks; cover loosely with foil to keep skin from burning.

Lower oven temperature to 350 degrees F.

Spread remaining onions and celery around turkey and roast for about 1-1/2 hours longer, or until an instant-read thermometer inserted in thickest part of thigh reaches 180 degrees F and juices run clear.

During final 30 minutes, add reserved shallots, garlic and herbs to pan. Remove foil from turkey and brush twice with maple-pepper glaze.

Transfer to a carving board and let stand, loosely covered with foil, for 30 minutes.

Meanwhile, make gravy. Set roasting pan over 2 burners over high heat and cook vegetables, stirring, until golden brown. Carefully pour off all but 2 tablespoons of fat. Add gf flour and whisk for 1 minute. Add reserved marinade and gf chicken stock and bring to a boil, scraping up any browned bits. Simmer, whisking constantly, for
3 minutes.

Strain gravy into a saucepan and boil over high heat until reduced by half, about
10 minutes. Season with salt and pepper, pour into a sauceboat and serve alongside turkey.

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