BJ Kelley’s Recipe Of The Day – Tuesday
So far, I’ve had appetizers, stuffing, and sweets. Now, it’s turkey time!
I’ve yet to get this involved with my turkey, but my sister swears it’s easy!
Let’s make some Maple Roasted Turkey. It’s like turkey, only sweeter. With this recipe, I even learned something new, like what “marjoram” is!
What you’ll need:
2 cups apple cider
1/3 cup maple syrup
2 1/2 tablespoons chopped thyme
2 tablespoons chopped marjoram
1 1/2 teaspoons grated lemon zest
3/4 cup softened butter
salt and pepper to taste
12 pound whole turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
1/4 cup all-purpose flour
1 bay leaf
1/2 cup apple brandy
Now, we get to cooking!
Mix the apple cider and maple syrup in a saucepan. Slowly bring it to a boil. Keep cooking until it’s reduced to about a half cup.
Remove the mixture from the stove and stir in 1 tablespoon of the thyme, 1 tablespoon of the marjoram, and the lemon zest. Then, stir in the butter and season with salt and pepper. Cover this up and put it in the refrigerator until cold.
Preheat the oven to 375.
Put the turkey on a rack in a roasting pan.
Set aside 1/4 cup of the maple butter mixture.
Rub the rest of the maple butter mixture over the turkey.
Arrange the carrots, onions, celery, neck and giblets around the turkey.
Sprinkle 1 tablespoon of thyme and 1 tablespoon marjoram over the veggies.
Pour 2 cups of broth in the pan as well.
Roast the turkey for 30 minutes in the oven.
Reduce the temperature to 350, cover the turkey with foil, and continue roasting for about 2 1/2 hours… Or until a thermometer shows the turkey to be 180 degrees.
Move the turkey to a platter and let it stand for 30 minutes.
Strain the pan juices into a large measuring cup and remove any excess fat. Add enough chicken broth to measure 3 cups.
Pour the 3 cups of broth and juice into a saucepan and boil. In a small bowl, mix 1/4 cup of the maple butter and 1/3 cup of flour until it’s smooth. Then, whisk the flour/butter mixture into the broth. Stir in the remaining thyme and marjoram along with the bay leaf. Boil this mixture until it’s been reduced to a sauce-like texture. Mix in the apple brandy and season with salt and pepper.