Maple Roast Turkey Recipe

Combine apple cider and maple syrup in a saucepan and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup then remove pan from heat. Stir in 1 tablespoon thyme 1 tablespoon marjoram and lemon zest. Stir in butter until melted and season with salt and pepper. Cover and refrigerate until cold.

Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.

Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion celery carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.

Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter and let stand 30 minutes.

Strain the pan juices into a large measuring cup and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan and bring to boil. In a small bowl mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency stirring occasionally about 10 minutes. Mix in apple brandy if desired. Season with salt and pepper to taste.