Maple roast turkey with apple brandy gravy

    Maple roast turkey with apple brandy gravy


    179 people made this

    About this recipe: This is the perfect roast turkey recipe. The maple butter adds a touch of sweetness that is just divine, while the apple brandy adds a secret something to the gorgeous gravy. A family favourite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

    Serves: 12 

    • 500ml apple juice
    • 5 tablespoons maple syrup
    • 2 1/2 tablespoons chopped fresh thyme, divided
    • 2 tablespoons chopped fresh marjoram, divided
    • 1 1/2 teaspoons lemon zest
    • 175g butter, softened
    • salt and freshly ground black pepper to taste
    • 1 whole turkey, neck and giblets reserved
    • 325g chopped onion
    • 175g chopped celery
    • 200g chopped carrots
    • 750ml chicken or turkey stock
    • 4 tablespoons plain flour
    • 1 bay leaf
    • 125ml apple brandy

    Prep:1hr  ›  Cook:3hr30min  ›  Extra time:2hr  ›  Ready in:6hr30min 

    1. Combine apple cider and maple syrup in a saucepan, and bring to the boil over medium-high heat. Continue cooking until reduced to 125ml, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
    2. Preheat oven to 190 C / Gas mark 5. Place rack in lower third of oven.
    3. Place turkey on a rack set in a roasting tin. Reserve 4 tablespoons of the maple butter mixture for gravy, and rub the remaining maple butter mixture under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2/3 of the stock into the tin.
    4. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 180 C / Gas mark 4. Cover entire turkey loosely with aluminium foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 74 degrees C. Transfer turkey to platter, and let stand 30 minutes.
    5. Strain the pan juices into a large measuring jug, and then skim off any excess fat. Add enough chicken stock to pan juices to measure 750ml. Transfer liquid to a saucepan, and bring to the boil. In a small bowl, mix the reserved maple butter mixture and flour until smooth. Whisk flour and butter mixture into stock mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

    Cooking turkey tips

    For easy tips and step-by-step instructions, see our Cooking turkey article, and don't forget our turkey gravy recipes.

    Turkey tips

    For fail-safe tips and turkey cooking times see our guide to cooking turkey. Also don't forget our turkey gravy recipes.

    Recently viewed

    Reviews (1)


    tasted fantastic, - 07 Jun 2010

    Write a review

    Click on stars to rate