Best 3 Maple Basted Roast Turkey With Cranberry Pan Gravy Recipes
Indulge in a Thanksgiving or Christmas feast like no other with our meticulously crafted Maple-Basted Roast Turkey with Cranberry Pan Gravy. This culinary masterpiece features a tender and succulent turkey, generously seasoned and roasted to perfection. The maple glaze imparts a delightful sweetness that harmonizes beautifully with the savory flavors of the turkey, creating a symphony of taste in every bite. Accompanying this majestic bird is a luscious Cranberry Pan Gravy, bursting with the tangy and vibrant flavors of fresh cranberries. This rich and flavorful gravy elevates the turkey to new heights, adding a layer of complexity that will tantalize your taste buds. Prepare to embark on a culinary journey that will leave your guests in awe and create lasting memories around the dinner table. This comprehensive guide includes not only the main course but also a collection of delectable side dishes and accompaniments that will transform your holiday meal into an unforgettable feast.
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ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY
Categories Herb turkey Roast Christmas Thanksgiving Fall Maple Syrup Bon Appétit
Yield Serves 12
Number Of Ingredients 18
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.
MAPLE BASTED ROAST TURKEY WITH CRANBERRY PAN GRAVY
Roast turkey is basted with maple syrup for a sweet glaze; cranberry juice and sweetened dried cranberries bring a sweet-tart fruit dimension to the pan gravy.
Provided by Butterball
Categories Butterball®
Time 4h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place 4 sage leaves under skin on both sides of breast. Place turkey on shallow rack in pan. Brush all of skin with lemon juice.
- Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast.
- During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes.
- Remove turkey from roasting pan and let rest while preparing gravy.
- Place roasting pan on burners over medium heat. Add 1/2 cup of the broth. Bring to boiling, while scrapping dripping from bottom of pan. Remove pan from heat. Strain mixture into a large saucepan.
- Stir 1-1/2 cups of the broth and cranberry juice into saucepan. Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low.
- Stir cornstarch into remaining 1/2 cup broth. Gradually stir into simmering mixture. Stir in cranberries. Simmer, stirring frequently, 5 minutes.
- Carve turkey and serve with gravy.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 25.4 g, Cholesterol 268.3 mg, Fat 31.9 g, Fiber 0.4 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 225.1 mg, Sugar 21.4 g
MAPLE BASTED ROAST TURKEY WITH CRANBERRY PAN GRAVY
Roast turkey is basted with maple syrup for a sweet glaze; cranberry juice and sweetened dried cranberries bring a sweet-tart fruit dimension to the pan gravy.
Provided by Butterball
Categories Butterball®
Time 4h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place 4 sage leaves under skin on both sides of breast. Place turkey on shallow rack in pan. Brush all of skin with lemon juice.
- Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast.
- During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes.
- Remove turkey from roasting pan and let rest while preparing gravy.
- Place roasting pan on burners over medium heat. Add 1/2 cup of the broth. Bring to boiling, while scrapping dripping from bottom of pan. Remove pan from heat. Strain mixture into a large saucepan.
- Stir 1-1/2 cups of the broth and cranberry juice into saucepan. Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low.
- Stir cornstarch into remaining 1/2 cup broth. Gradually stir into simmering mixture. Stir in cranberries. Simmer, stirring frequently, 5 minutes.
- Carve turkey and serve with gravy.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 25.4 g, Cholesterol 268.3 mg, Fat 31.9 g, Fiber 0.4 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 225.1 mg, Sugar 21.4 g
Tips:
- To ensure the turkey is cooked evenly, use a meat thermometer to check the internal temperature. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let the turkey rest for at least 15 minutes before carving. This will help the juices redistribute and make the meat more tender.
- For a crispy skin, baste the turkey with the melted butter and maple syrup mixture every 30 minutes during the roasting process.
- To make the cranberry pan gravy, use the drippings from the roasting pan. This will give the gravy a rich flavor.
- If you don't have any fresh cranberries, you can use frozen cranberries instead.
Conclusion:
This maple-basted roast turkey with cranberry pan gravy is a delicious and impressive dish that is perfect for any special occasion. The turkey is moist and flavorful, with a crispy skin, and the gravy is rich and tangy. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a special dish to serve at your next gathering, give this maple-basted roast turkey with cranberry pan gravy a try. You won't be disappointed!
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