Maple-Bourbon Roasted Turkey with Gravy

Maple-Bourbon Roasted Turkey with Gravy

You are about to indulge yourself into one of my favorite recipes, that came from my dear friends the Beekman Boys. Their cook book in addition to the 100+ recipes that the two have adapted from their own families’ archives, includes blank recipe cards and specially designed pockets in the book to collect them so that when the book is given as a gift (perfect for holidays, housewarming, and weddings) the recipient not only gets a set of new recipes but also hand-written versions of their family’s own classics. Yields: 12 servings Time: 3 hr 15 min Prep Time: 45 min Temp: 325 Ingredients: 1 (14-pound) Turkey, rinsed and patted dry (neck and giblets reserved)​​​ ​ 1/4 cup(s) Coarse Salt 1 tablespoon(s) Sugar​ 2 teaspoon(s) Ancho Chile Powder 1 Orange​, 1 Lime​ 1 small Yellow Onion, halved​ 2 Bay Leaves​ 3 love(s) Garlic unpeeled​ 3/4 cup(s) Maple Syrup​ 2 tablespoon(s) Molasses 2 tablespoon(s) Light-Brown 1 tablespoon(s) Worcestershire Sauce 2 cup(s) Bourbon​Butter (Optional) for buttering foil​ 1/3 cup(s) All-Purpose Flour 1. Preheat oven to 325 degrees F. Tuck wing tips under turkey by bending them back and pushing them under wings. In a small bowl, combine salt, sugar, and chile powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about one-third of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next, pierce orange and lime with a fork, and stuff citrus in cavity, along with onion, bay leaves, and garlic. Using kitchen string, tie legs together. 2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook for 5 minutes. 3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour 30 minutes.


4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 degrees F, 40 to 50 minutes. Lift turkey from pan, allowing any juices in cavity to drain into pan, and transfer to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes. 5. Discard neck and giblets and pour juices from roasting pan into a gravy separator or a large measuring cup. Remove fat, reserving 3 tablespoons. If needed, add enough water to pan juices to measure 4 cups. 6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices and cook, whisking constantly, until gravy is creamy and slightly thickened, about 10 minutes.

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