Best Herb Roasted Turkey With Maple Gravy Recipes

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MAPLE ROAST TURKEY AND GRAVY



Maple Roast Turkey and Gravy image

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

Provided by Ibby

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 20

Number Of Ingredients 16

2 cups apple cider
⅓ cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 ½ teaspoons grated lemon zest
¾ cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

Steps:

  • Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  • Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  • Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  • Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  • Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  • To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g

HERB ROASTED TURKEY WITH PAN GRAVY



Herb Roasted Turkey with Pan Gravy image

Provided by Food Network

Categories     side-dish

Time 3h25m

Yield 12 Servings

Number Of Ingredients 8

1 carton (26 ounces) Swanson® Chicken Stock (Regular orUnsalted) (about 3¼ cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
¼ cup all-purpose flour
1 turkey (12 to 14 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1.Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
  • 2.Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
  • 3.Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
  • 4.Roast at 325°F. for 3 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
  • 5.Remove the turkey from the pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
  • 6.Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth. Add the flour mixture to the pan. Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Season, if desired. Serve the gravy with the turkey.

MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY



Maple-Glazed Roast Turkey with Mixed-Herb Gravy image

Yield Serves 10

Number Of Ingredients 12

Gravy
1/2 cup all purpose flour
6 tablespoons (3/4 stick) butter, cut into pieces
5 cups canned low-salt chicken broth
Turkey
1 14- to 15-pound turkey
6 cups Herbed Bread, Cracker and Leek Dressing
2 1/2 tablespoons butter, melted
3 1/2 cups canned low-salt chicken broth
1 tablespoon pure maple syrup
1/8 teaspoon ground ginger
3 tablespoons minced mixed fresh herbs (such as parsley, sage, savory and/or thyme)

Steps:

  • For gravy:
  • Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
  • For turkey:
  • Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
  • Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
  • Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
  • Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
  • Serve turkey with dressing and gravy.

MAPLE ROAST TURKEY



Maple Roast Turkey image

This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 6h30m

Yield 12

Number Of Ingredients 15

2 cups apple cider
⅓ cup real maple syrup
2 ½ tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 ½ teaspoons grated lemon zest
¾ cup butter, softened
salt and pepper to taste
1 (12 pound) whole turkey, neck and giblets reserved
2 cups chopped onion
1 ½ cups chopped celery
1 ½ cups chopped carrots
3 cups chicken broth
¼ cup all-purpose flour
1 bay leaf
½ cup apple brandy

Steps:

  • Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  • Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
  • Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
  • Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
  • Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

Nutrition Facts : Calories 871.6 calories, Carbohydrate 21.2 g, Cholesterol 295 mg, Fat 43.1 g, Fiber 1.3 g, Protein 91.6 g, SaturatedFat 16.5 g, Sodium 330.9 mg, Sugar 15.2 g

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY



Roast Turkey With Maple Herb Butter and Gravy image

Make and share this Roast Turkey With Maple Herb Butter and Gravy recipe from Food.com.

Provided by WeBees

Categories     Whole Turkey

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

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
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)

Steps:

  • Make turkey:.
  • Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours.
  • Position rack in lowest third of oven and preheat to 375°F Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
  • Roast turkey 30 minutes. Reduce oven temperature to 350°F Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
  • Make gravy:.
  • Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
  • Brush turkey with any remaining maple butter and serve with gravy.

EASY HERB-ROASTED TURKEY



Easy Herb-Roasted Turkey image

This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!

Provided by LISAKHAMM

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h15m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
½ teaspoon black pepper
2 cups water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
  • In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
  • Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY



Thanksgiving Pioneer-Style Herb Roasted Turkey image

Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 5h35m

Yield 8 servings

Number Of Ingredients 19

1 (17-pound) whole fresh turkey, rinsed well and patted dry
1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock, divided, plus more if needed for gravy
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
4 cups sage-infused stock
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Steps:

  • For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
  • Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
  • Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
  • For the sage gravy:
  • Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

ROAST TURKEY WITH HERB GRAVY



Roast Turkey with Herb Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time P1DT5h45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 12 to 15 pound turkey (giblets and neck removed)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 stick butter, for rubbing the bird
2 carrots, cut into chunks
2 ribs celery, cut into chunks
1 onion, cut into chunks
1 bunch fresh thyme plus 3 tablespoons chopped
2 cups chicken stock
3 tablespoons flour
1/2 cup chopped fresh sage

Steps:

  • The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.
  • Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.
  • Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.
  • Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY



Roast Turkey with Maple Herb Butter and Gravy image

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Fall     Maple Syrup     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

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 (1 1/2 sticks) butter, room temperature
1 14-pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned low-salt chicken broth
For gravy
3 cups (about) canned low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy (optional)

Steps:

  • Make turkey:
  • Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
  • Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
  • Make gravy:
  • Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
  • Brush turkey with any remaining maple butter and serve with gravy.

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