- 1 cups Apple cider
- 1/3 cup real maple syrup
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh Marjoram
- ½ teaspoons grated lemon zest
- ¾ cup better
- Salt , black pepper to taste
- 14 pounds whole turkey
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup coarsely chopped carrots
- 2 cups chicken broth
- 3 tablespoons flour
- 1 table spoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons apple brandy ( optional)
In a heavy sauce pan , boil apple cider with maple syrup for over medium-high heat until the mixture reduced to ½ cup about 20 minutes approximately, remove it from the heat and mix in ½ of the thyme , marjoram and lemon zest. Add the butter keep whisking until melted, add salt and black pepper to taste. Cover and put it in the fridge until cold.
Preheat the oven to 370 degree first, and then to 190 degree.
Place the oven rack in the lowest position of the oven.
First, wash and dry the turkey, place it in the large pan, slip your hand under breast skin to loosen it. Scrub ½ cup of the maple butter mixture under the breast skin. Scrub ¼ of the butter mixture outside of the turkey. Tie the legs of the turkey together with kitchen string. Take the chopped onion, celery and carrots and arrange them in the roasting pan; add the remaining thyme and marjoram on the vegetables.
Roast the turkey for 30 minutes in the preheated oven, reduce the oven to 350 degrees F (175 degrees C), and cover turkey with foil. Keep roasting the turkey about 3 to 4 hours unstuffed or to 4 to 5 hours stuffed.
Transfer the turkey to a plate, and make the gravy, take the pan juices, remove fat from juices and add the chicken stock to make three cups, move the liquid to heavy saucepan and boil it, in a bowl mix the rest of the maple butter with flour , and whisk into the broth. Mix in the thyme, bay leaf and apple brandy. Boil until it thickened; add salt and black pepper to taste