With kosher turkeys on sale lately, this recipe that I've used
for Passover as well as the US Thanksgiving festive meals is
very well received.
Roast Turkey with Maple Cider
2 cups apple cider
1/3 cup pure maple syrup
2 T chopped fresh thyme(or 2 tsp dried)
2 T chopped fresh marjoram(or 2 tsp dried)
1/5 tsp grated lemon peal
3/4 C parve margarine at room temperature
1 12-14 pound turkey, neck and giblets reserved
4 onions, quartered
4 stalks celery with leaves, quartered
4 carrots, cut into 1 inch chunks
2 C chicken broth or water
Boil the cider and syrup in a large heavy
saucepan over medium high heat until reduced
to 1/2 cup, about 20 minutes. Remove pan from
heat. Mix in half of thyme and marjoram, and
all of the lemon peel. Add margerine and whisk
until melted. Season generously with salt and
pepper. Cover and refrigerate until cold, about
2 hours. May be kept in the refrigerator for
up to two days.
Position rack in lowest third of your oven and
preheat to 375 degrees. Rinse turkey well, and
pat dry with paper towels. Place turkey on rack
set in large roasting pan. Slide hand under skin
of turkey breast to loosen skin. Rub 1/4 cup cider
mixture over breast, under the skin. Rub 1/4 cup
cider mixture over outside of turkey. Rub inside
of turkey with 1/4 C cider mix. Arrange onions,
celery, carrots, reserved neck and giblets around
turkey in the pan. Sprinkle with rest of thyme
and marjoram. Pour 2 cups of liquid into pan.
Roast turkey for 30 minutes, then reduce temperature
to 325 degrees. Cover entire turkey loosely with
heavy-duty foil and roast until thigh temperature
reaches 180^F or juices run clear when thickest
part of thigh is pierced with skewer, basting
occaisonally with pan juices. Allow 3-4 hours
hours for total cooking time.
Transfer the turkey to a platter, and tent with
aluminum foil. Allow to stand 30 minutes. Reserve
mixture in the pan for gravy.
3 cups broth or water with boullion
3 T all purpose flour
1 tsp choped fresh thyme, or 1/3 tsp dried
1 small bay leaf
2 T apple brandy (optional)
Strain pan juices into large measuring cup, pressing
on solids with back of spoon. Spoon fat from pan
juices. Add enough broth or boullion to make 3 cups.
Transfer liquid to heavy medium saucepan and bring to
boil. Mix 3 T cider mixture and flour in a small bowl,
to form a smooth paste. Whisk paste into broth mixture.
Add thyme and bay leaf. Boil until reduced to sauce
consistency whisking occasionally, about 10 minutes.
Add apple brandy if desired. Season gravy to taste
with salt and papper.
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