Table of Contents

Roast Turkey With Maple Herb Butter and Gravy

The scent of Thanksgiving in my childhood home wasn’t just about the turkey roasting; it was about the adventure of sneaking tastes of the maple-herb butter my grandmother would prepare days in advance. I remember standing on a stool, mesmerized as she stirred the cider reduction, the sweet aroma filling the kitchen. She’d always let me sneak a swipe with my finger, a tradition that made me feel like a true culinary accomplice. That distinct maple-herb fragrance still transports me back to those warm, cherished memories, a testament to the power of food to evoke the most comforting nostalgia.

Recipe Overview

Prep Time: 2 hours 30 minutes
Cook Time: 2 hours 55 minutes
Total Time: 5 hours 25 minutes
Servings: 6-8
Yield: 1 Roast Turkey and Gravy
Dietary Type: Gluten-Free (naturally), Dairy-full (can be modified)

Ingredients

For Turkey

2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
2 tablespoons chopped fresh marjoram (or 2 teaspoons dried)
1 1/2 teaspoons grated lemon peel
3/4 cup butter, room temperature
14 lbs turkey, neck and giblets reserved
2 cups onions, chopped
1 1/2 cups celery, with leaves chopped
1 cup carrot, coarsely chopped
2 cups low-salt chicken broth

For Gravy

3 cups canned low-salt chicken broth
3 tablespoons flour
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1 small bay leaf
2 tablespoons apple brandy (optional)

Equipment Needed

Large, heavy saucepan
Roasting pan with rack
Paper towels
Small bowl
Aluminum foil
Meat thermometer
Skewer
Platter
Large measuring cup
Heavy medium saucepan
Whisk

Instructions

Prepare the Maple-Herb Butter: In a heavy large saucepan, boil the apple cider and maple syrup over medium-high heat. Reduce the mixture to 1/2 cup, which should take approximately 20 minutes. Remove from heat. Mix in half of the chopped thyme, half of the marjoram, and the lemon peel. Add the butter and whisk until completely melted and well combined. Season generously with salt and pepper. Cover the mixture and refrigerate until the butter is firm and cold, around 2 hours. This chilling time is crucial for the butter to be easily workable.
Prep the Turkey: Position a rack in the lowest third of your oven and preheat to 375°F (190°C). Pat the turkey dry thoroughly with paper towels, inside and out. Removing excess moisture ensures a crispier skin. Place the turkey on the rack set inside your large roasting pan.
Butter the Turkey: Gently slide your hand under the skin of the turkey breast to loosen it from the meat. Be careful not to tear the skin. Rub 1/2 cup of the chilled maple butter over the breast, directly under the skin. If you are planning to stuff the turkey, spoon your prepared stuffing into the main cavity at this point. Rub 1/4 cup of the maple butter over the outside of the turkey skin. Reserve the remaining maple butter for the gravy.
Prepare the Pan: Loosely tie the turkey legs together with kitchen twine to help maintain the shape of the turkey during roasting. Arrange the chopped onion, celery (including the leaves), carrot, and the reserved turkey neck and giblets (if using) around the turkey in the roasting pan. Sprinkle the vegetables with the remaining 1 tablespoon of thyme and the remaining 1 tablespoon of marjoram. Pour 2 cups of chicken broth into the pan.
Roast the Turkey (Phase 1): Roast the turkey for 30 minutes at 375°F (190°C).
Roast the Turkey (Phase 2): Reduce the oven temperature to 350°F (175°C). Cover the entire turkey loosely with heavy-duty aluminum foil. This prevents the skin from browning too quickly and drying out. Roast until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C), or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Baste the turkey occasionally with the pan juices to keep it moist. The roasting time will be approximately 2 hours 25 minutes for an unstuffed turkey, or 2 hours 55 minutes for a stuffed turkey.
Rest the Turkey: Transfer the turkey to a large platter. Tent the turkey loosely with aluminum foil and let it stand for 30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird. Reserve the mixture in the pan for making the gravy.
Make the Gravy: Strain the pan juices into a large measuring cup, pressing on the solids with the back of a spoon to extract as much flavor as possible. Spoon off as much fat as possible from the pan juices. Then, add enough chicken broth to the pan juices to measure a total of 3 cups of liquid.
Thicken the Gravy: Transfer the liquid to a heavy medium saucepan and bring to a boil over medium-high heat. In a small bowl, mix the remaining 3 tablespoons of reserved maple butter and the flour together to form a smooth paste (a beurre manié). Whisk this paste into the boiling broth mixture. Add the 1 teaspoon of chopped fresh thyme and the bay leaf.
Simmer the Gravy: Boil the gravy until it reduces to your desired sauce consistency, whisking occasionally to prevent lumps from forming. This should take about 10 minutes.
Finish and Season: Mix in the apple brandy (if using) for an extra layer of flavor. Season the gravy to taste with salt and pepper.
Serve: Brush the turkey with any remaining maple butter (if any) for added richness and shine. Serve the roasted turkey immediately with the homemade maple-herb gravy.

Expert Tips & Tricks

Dry Brining: For an even more flavorful and juicy turkey, consider dry brining it 1-2 days before roasting. Simply rub the turkey with a mixture of salt, sugar, and your favorite herbs, then refrigerate uncovered.
Temperature is Key: Using a reliable meat thermometer is crucial to ensuring the turkey is cooked to a safe internal temperature without overcooking.
Make-Ahead: The maple-herb butter can be made up to 3 days in advance and stored in the refrigerator.
Gravy Consistency: Adjust the amount of flour in the roux to achieve your desired gravy consistency. For a thinner gravy, use less flour; for a thicker gravy, use slightly more.
Preventing Dryness: If you notice the turkey skin browning too quickly, tent it loosely with aluminum foil earlier in the roasting process.

Serving & Storage Suggestions

Serve the roasted turkey hot, sliced, and drizzled generously with the maple-herb gravy. Complementary side dishes include mashed potatoes, stuffing, cranberry sauce, green bean casserole, and roasted vegetables.

Leftover turkey should be cooled completely and stored in an airtight container in the refrigerator for up to 3-4 days. Leftover gravy should also be stored separately in an airtight container in the refrigerator for 2-3 days.

To reheat turkey, slice and arrange it in a baking dish with a little chicken broth to keep it moist. Cover and bake at 325°F (160°C) until heated through. Gravy can be reheated gently on the stovetop, stirring occasionally.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2025.9 kcal	N/A
Calories from Fat	984 g	49%
Total Fat	109.3 g	168%
Saturated Fat	38.9 g	194%
Cholesterol	781.4 mg	260%
Sodium	1524.3 mg	63%
Total Carbohydrate	24 g	7%
Dietary Fiber	2 g	7%
Sugars	14.8 g	59%
Protein	221.9 g	443%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the butter with a plant-based butter alternative, such as vegan butter sticks. Ensure the chicken broth is also dairy-free.
Herb Variations: Feel free to experiment with other herbs such as rosemary, sage, or oregano.
Citrus Zest: Try adding orange or grapefruit zest to the maple-herb butter for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the butter for a subtle heat.
Bourbon Glaze: Substitute the apple brandy in the gravy with bourbon for a richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the maple-herb butter ahead of time?
A: Absolutely! In fact, it’s recommended. You can prepare the butter up to 3 days in advance and store it in the refrigerator.

Q: What if my turkey is browning too quickly?
A: Tent the turkey loosely with aluminum foil to prevent it from browning excessively.

Q: How do I know when the turkey is done?
A: The best way to determine doneness is to use a meat thermometer inserted into the thickest part of the thigh. It should register 180°F (82°C).

Q: Can I use dried herbs instead of fresh?
A: Yes, you can. Use 2 teaspoons of dried herbs for every 2 tablespoons of fresh herbs called for in the recipe.

Q: What can I do with the leftover turkey carcass?
A: Use the carcass to make a flavorful turkey broth. Simmer it with vegetables and herbs for several hours, then strain and use in soups or stews.

Final Thoughts

This roast turkey with maple herb butter and gravy is more than just a recipe; it’s an invitation to create cherished memories around the dinner table. The symphony of flavors – the sweetness of maple, the earthiness of herbs, and the richness of butter – is a guaranteed crowd-pleaser. So, gather your loved ones, preheat your oven, and prepare to embark on a culinary adventure that will tantalize your taste buds and warm your heart. I encourage you to try this recipe and share your feedback. Perhaps, pair it with a crisp Riesling to elevate the flavors even further! Happy cooking!

Roast Turkey With Maple Herb Butter and Gravy Recipe