Maple-Pepper Butter and Glaze (recipe follows)
1 cup lemon juice
3/4 cup pure maple syrup
1/2 cup corn oil
6 medium shallots, thickly sliced
6 large cloves of garlic, thinly slicked
4 sprigs thyme
3 bay leaves
2 teaspoons finely grated lemon zest
1 teaspoon freshly ground black pepper
1 turkey, 10 to 12 pounds, giblets, neck, and neck skin removed and reserved, rinsed and patted dry
3 medium onions, cut into 1-inch dice
3 medium ribs celery cut into 1-inch pieces
1 tablespoon all-purpose flour
2 cups of chick stock
Salt and freshly ground black pepper to taste
2 sticks (1/2 pound) unsalted butter, softened
6 tablespoons pure maple syrup
3 tablespoons finely grated lemon zest
1 tablespoon coarsely ground black pepper
2 teaspoons coarse salt
4 tablespoons pure maple syrup
1 tablespoon lemon juice
1/2 teaspoon finely ground black pepper
Use only pure maple syrup to glaze and flavor this turkey. For the best quality, choose mild-tasting Fancy or Grade A pale amber syrup. Grades B and C are progressively darker in color and stronger in taste.
1.Make Maple-Pepper Butter and Glaze.
2.Combine lemon juice, maple syrup, oil, shallots, garlic, thyme, bay leaves, lemon zest, and 1 teaspoon pepper in a sturdy 2-gallon plastic bag. Add turkey, squeeze out as much air as possivle, and seal bag.
Distribute marinade evenly over and inside turkey. Set turkey, breast side down, in a bowl in refrigerator and marinate for 24 hours, turning occasionally.
3.Preheat oven to 450 degreesF. Position oven rack near bottom of oven.
4.Remove turkey from marinade. Wipe off any shallots and garlic that are clinging to it and pat bird dry. Strain marinade into a bowm;skim off oil and reserve the rest. Set herbs, garlic, and shallots aside separately.
5.Carefully loosen turkey skin over breast and thighs with your fingers. Put all but 3 tablespoons of the softened Maple-Pepper Butter in a pastry bag fitted with a small round tip, and pipe it under the breastand thigh skin, patting gently to spread butter. Alternatively, spread it evenly with your fingers.
6.Put one-third each of the diced onions and celery in the cavity. Tie legs together with kitchen string and set turkey, breast side up, on a rack in a large roasting pan. Rub remaining maple butter over the turkey and roast for 30 minutes, basting twice with pan juices. The skin may appear dark in patches because the maple syrup in the marinade and butter camamelize as the turkey cooks. Cover bird loosely with foil to keep skin from burning.
7.Reduce oven temperature to 350 degreesF. Spread the remaining onions and celery aroudn turkey, and roast until an instant-read thermometer inserted in thickest part of breast just above the wing joint measures 165 degreesF and juices run clear, about reserved 1 1/2 hours. During last 30 mintures, add reserved shallots, garlic, and herbs to pan, then remove foil from turkey and brush twice with Maple-Pepper glaze. When breast is done, transfer bird to a carving board. Remove whole legs from turkey, cutting them off at the hip joint. Cut off wings from breat. Loosely cover breast with aluminum foil, and let rest until ready to carve.
8. Return legs and wings to pan and roast until and instant-read thermometer measures 180 degreesF when inserted in thickest part of thigh juices run clear, about 30 minites longer. Transfer legs and wings to carving board, cover with foil, and let stand 15 minutes before carving.
9.Meanwhile, make gravy: Set roasting pan over two burners over high heat and cook vegetables remaining in pan until golden brown, stirring constantly. Carefully pour off all but 2 tablespoons of the fat. Add flour and whisk for 1 minute. Add reserved marinade and the chicken stock, and bring to a boil, scraping up any browned bits. Simmer, whisking constantly, for 3 minutes. Strain gravy into a saucepan and boil over high heat until reduced by half, about 10 minutes. Season with salt and pepper, pour into a sauceboat, and serve alongside turkey.
1. FOR BUTTER: Combine all ingredients in a food processor or electric blender, and process until blended, then scrape into a bowl.
2.FOR GLAZE: In another bowl, combine maple syrup, lemon juice, and the finely groud pepper. Cover until ready.