test trackerhgajsd Herb Roasted Turkey with Maple Gravy | Make The Foodie Call
Subscribe

Newsletter

By subscribing, you accepted the our Policy

Herb Roasted Turkey with Maple Gravy

home recipes Turkey
Herb Roasted Turkey with Maple Gravy

Herb Roasted Turkey with Maple Gravy

Even though he's lived in Los Angeles for 11 years, chef Lee Hefter gravitates to people from the East Coast, who, like him, might have seen the fall foliage every year and watched maple syrup being tapped. "When you grow up with these memories," he says, "you want to share them." He thinks adding maple syrup to gravy makes it go better with all the traditional Thanksgiving side dishes.

Nutrition Information
  • Calories: 172 kcal
  • Carbohydrates: 28g
  • Protein: 27g
  • Potassium: 747mg
  • Fiber: 5g
  • Sugar: 11g

Ingredients:

    • One 18-pound turkey

    • 1 head of garlic, halved horizontally

    • 1 medium onion, quartered

    • 20 sage sprigs

    • 20 thyme sprigs

    • 20 parsley sprigs

    • Salt and freshly ground pepper

    • 3 cups Rich Turkey Stock

    • 3 tablespoons unsalted butter

    • 3 tablespoons all-purpose flour

    • 3 tablespoons maple syrup

Instructions:

    1. Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.

    2. Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.

    3. In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.

previous

Roast Turkey with Chestnut Apple Stuffin...

next

Sausage and Bread Stuffing