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Description
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted."
Ingredients
US|METRIC
21 SERVINGS
- 2 cups apple cider
- 1/3 cup syrup (real mtaple)
- 2 1/2 tsp. grated lemon
- 3/4 cup butter
- 2 Tbsp. fresh marjoram (chopped)
- 2 Tbsp. chopped fresh thyme
- 2 1/2 tsp. grated lemon zest
- salt and ground black pepper (to taste)
- 14 lb. giblets (whole turkey, neck and, reserved)
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup carrots (coarsely chopped)
- 2 cups chicken stock
- 3 Tbsp. all-purpose flour
- 1 tsp. chopped fresh thyme
- 1 bay leaf
- 2 Tbsp. apple brandy
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Directions
- 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).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- 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.
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