Maple-Glazed Turkey with Gravy

Name: Maple-Glazed Turkey with Gravy
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons black peppercorns; 118 milliliters all-purpose flour; 118 milliliters malt vinegar; 158 milliliters Grade B maple syrup; 6 kilograms turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired; 1 liters turkey stock, heated to liquefy if gelled; 473 milliliters water, divided

Need a dairy free main course? Maple-Glazed Turkey with Gravy could be an outstanding recipe to try. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 954 calories, 127g of protein, and 34g of fat. This recipe serves 8. A mixture of turkey stock, turkey 1 hour, grade b maple syrup, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Preheat oven to 425°F with rack in lowest position.

Equipment you will use

Oven

Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.

Ingredients you will need

Chicken Drumsticks

Pepper

Whole Turkey

Chicken Wings

Salt

Equipment you will use

Kitchen Twine

Roasting Pan

Add 1 cup water to pan and roast, without basting, 1 hour.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet.

Ingredients you will need

Peppercorns

Wrap

Equipment you will use

Kitchen Towels

Rolling Pin

Frying Pan

Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through.

Ingredients you will need

Syrup

Equipment you will use

Sauce Pan

Remove from heat and let syrup steep until ready to glaze turkey.

Ingredients you will need

Whole Turkey

Syrup

After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.

Ingredients you will need

Whole Turkey

Water

Equipment you will use

Frying Pan

Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.

Ingredients you will need

Peppercorns

Syrup

Equipment you will use

Sieve

Bowl

Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).

Ingredients you will need

Whole Turkey

Bone

Water

Equipment you will use

Kitchen Thermometer

Frying Pan

Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).

Ingredients you will need

Whole Turkey

Meat

Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)

Ingredients you will need

Vinegar

Equipment you will use

Measuring Cup

Roasting Pan

Sieve

Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper