Lionheart Wines
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Maple-glazed turkey with Dijon Gravy

Makes 10 to 12 servings


Maple butter

¾ cup pure maple syrup
4 tablespoons chopped fresh marjoram
¼ cup coriander seeds, coarsely cracked in resealable plastic bag
2 teaspoons grated lemon peel
1 teaspoon cracked black pepper
¾ cup (1 ½ sticks) unsalted butter, room temperature


1 16 to 18 lb turkey; neck, gizzard and heart reserved
2 cups chopped onions
2 cups chopped celery with leaves
2 cups sliced peeled parsnips (about 5 medium)
3 cups canned low-salt chicken broth


2 ½ cups canned low-salt chicken broth
3 tablespoons unsalted butter
1/3 cup all purpose flour
1 small bay leaf
2 tablespoons Madeira
1 to 2 tablespoons Dijon Mustard
1 teaspoon chopped fresh marjoram


For Maple Butter:

  • Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to ½ cup, about 4 minutes.
  • Remove from heat.
  • Mix in 1 tablespoon marjoram, coriander, lemon peel and pepper.
  • Add butter and whisk until well blended.
  • Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes. (can be made 2 days ahead. Cover and refrigerate.)

For Turkey:

  • Set rack in bottom third of oven and preheat to 375F.  Rinse turkey inside and out; pat dry with paper towels.
    Place turkey on small rack set in large roasting pan.
    Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
  • Rub ½ cup maple butter over breast meat under skin.  If stuffing turkey, spoon stuffing into neck and main cavities.
  • Tie legs together loosely to hold shape.
    Rub ¼ cup maple butter over outside of turkey.  Reserve remaining maple butter for gravy.
  • Arrange onions, celery, parsnips and reserved turkey parts around turkey in pan.  Sprinkle vegetables with remaining 1 tablespoon marjoram.
  • Roast turkey 30 minutes.
  • Reduce oven temperature to 350F.  Cover entire turkey (not pan) with foil and roast 1 ½ hours.
    Add 2 cups broth to pan; roast turkey 1 ½ hours.
    Remove foil.
  • Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed.
  • Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  • Reserve mixture in the pan for gravy.

For Gravy:

  • Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer.
  • Spoon fat from top of pan juices; discard fat.
    Add enough chicken broth to pan juices in cup to measure 4 ½ cups.
  • Melt ¼ cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat.
  • Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste).
  • Gradually which in broth mixture; bring to boil.
  • Add bay leaf and boil until thickened to sauce consistency, whisking occasionally about 10 minutes.  Whisk in Madeira, 1 tablespoon mustard and marjoram.
  • Simmer 2 minutes.
  • Taste, adding more mustard if desired.
    Season gravy with salt and pepper.
  • Brush turkey with maple butter.

Serve turkey with gravy.

Bon Appetit – November 2001, pg. 193

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