Maple Gravy Recipes

MAPLE ROAST TURKEY AND GRAVY

Steps:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
• Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

JANOS' MAPLE SYRUP GRAVY

Steps:

• Place the grease in a heavy skillet over medium high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. ( The 5 TBSP measurement refers to all the liquid taken from the roasting pan, this should yield about 3 TBSP grease after all the water has cooked out.).
• Stirring constantly add the flour to the hot grease to form a roux. Cook the roux over the heat about 5-7 minutes stirring constantly being careful not to burn the flour.
• Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as all the chicken stock is added the consistency will become smooth and slightly thickened.
• Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY

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 DIJON GRAVY

Steps:

• Melt butter over medium heat and cook onion, stirring occasionally, 4 minutes or until tender.
• Stir in flour, seasoned salt and garlic salt; cook, stirring frequently, 1 minute. With a wire whisk, stir in 1/2 cup broth until thickened.
• Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat and simmer 2 minutes or until thickened.

MAPLE-WHISKEY TURKEY AND GRAVY

Steps:

• Make the brine: Combine 2 quarts water, the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, orange and apple peels and rosemary sprigs in a large pot. Bring to a gentle boil, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.
• Brine the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine and refrigerate 16 to 18 hours so the brine can work its magic.
• Roast the turkey: Preheat the oven to 275 degrees F. After the turkey has brined, remove it from the brining bag and rinse it thoroughly again, inside and out. Pat dry.
• Truss the turkey or tuck the legs and wings, whichever you like. Place breast-side up on a rack in a large shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast 7 to 8 minutes per pound (about 1 hour 50 minutes for a 15-pound turkey and about 2 1/2 hours for a 20-pound turkey).
• Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil. (Put stuffing in the bird if you wish at this point.) Brush the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This will take about another 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and 3 to 3 1/2 hours for a 20-pound turkey). Remove the turkey from the oven and cover lightly with foil until you are ready to carve. Pour the pan drippings into a fat separator and set aside for gravy.
• Maple-Whiskey Gravy
• Place the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer 45 minutes to 1 hour, until the giblets are cooked. Remove the giblets, set aside and keep the water in the saucepan.
• In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until it is deep golden brown.
• Pour in the chicken broth, whiskey and maple syrup, whisking the whole time. Allow the gravy to cook and thicken for several minutes, whisking occasionally. If it gets too thick or if it's too salty, thin it with a little giblet water. If the gravy is too thin, keep cooking it until it thickens up.
• Taste, then add salt and plenty of pepper. Chop the giblets and add them in, if you like. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!

MAPLE ROAST TURKEY

Steps:

• Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, 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.
• Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
• Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter 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 cups broth into pan.
• Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
• Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth 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.

MAPLE-WHISKEY GRAVY

Steps:

• Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
• In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
• Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!