Glazed Turkey with Maple Gravy
Maple syrup is the key ingredient in this show-stopper turkey. The turkey skin is crisp and glistening from the maple-based glaze, and it is served with a rich maple and wine gravy whose acidity perfectly balances the turkey.
How long will it take?
3 ½ hours
What’s the serving size?
What do I need?
- 7 kg whole turkey
- Freshly ground black pepper
- 60 g unsalted butter, softened
- 250 mL chicken stock
- 200 mL maple syrup
- ½ cup blackcurrant jam
- 80 mL orange juice
For the Maple Gravy
- 1 cup pan juices from the turkey
- ½ cup dry white wine
- 750 mL chicken stock
- ¼ cup plain flour
How do I make it?
- Preheat oven to 180C.
- Pat turkey skin with paper towel to dry. Brush skin with butter and season with salt and pepper. Place turkey in a roasting dish with 250 mL of chicken stock. Cover turkey with baking paper and foil and cook for 2 hours.
- Make maple glaze by combining maple syrup, jam and orange juice in a saucepan over low heat. Cook, stirring constantly until the jam dissolves.
- Remove foil and baking paper from the turkey and brush with glaze. Cook, uncovered for 1 hour, basting every 15 minutes, until the turkey skin is golden and the meat is cooked.
- Allow the turkey to rest, loosely covered while you make the gravy.
- To make the gravy, skim the fat from the roasting tray and set aside. Pour pan pan juices into a measuring jug.
- Place roasting tray on hotplates over medium-high heat. Add wine and 250 mL chicken stock to the roasting tray and bring to the boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Boil for 3 minutes, then add remaining stock and 1 cup of pan juices and bring to the boil. Reduce heat and simmer for 5 minutes, then whisk in flour and simmer until thickened. Pour gravy through a fine sieve into gravy boat to serve.