Maple-Glazed Turkey with Gravy
Maple-Glazed Turkey with Gravy is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F with rack in lowest position.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F with rack in lowest position.
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.
Add 1 cup water to pan and roast, without basting, 1 hour.
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.
Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through.
Remove from heat and let syrup steep until ready to glaze turkey.
After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan.
Roast, without basting, 45 minutes more.
Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
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).
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan.
Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
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.).
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.