Maple-Glazed Turkey with Gingersnap Gravy
D'Artagnan chef bio | Yield: 10-12
Gingersnap cookies lend a kick to your gravy in this recipe for maple glazed turkey, adapted from a 20-year-old Bon Appetit recipe. We still love it.
- 1 Organic or Heritage Turkey, 14 to 16lbs, neck & giblets reserved for stock
- ½ cup unsalted butter, softened, divided use
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- Salt & freshly ground black pepper
- 6½ cups turkey stock, divided use
- 1½ cups pure maple syrup (we used Grade B Organic)
- 5 shallots, finely chopped
- ¾ teaspoon ground ginger
- 10 gingersnap cookies, finely crumbled
- Fresh herbs, to garnish
- Preheat oven to 425 degrees F.
- Pat turkey dry inside and out with paper towels. Let stand at room temperature 1 hour.
- Season cavity with salt, pepper, and half of the thyme and sage; truss legs with butcher’s string and tuck wings under. Rub turkey with half of the softened butter, making sure to coat the whole bird evenly; season generously with salt and pepper. Transfer turkey breast-side up to a rack set in a large roasting pan. Pour 1½ cups of broth into the bottom of the roasting pan.
- Roast for 30 minutes then reduce the temperature to 350 degrees F and roast for another 45 minutes. Baste turkey with pan juices (If the turkey is browning too fast you can tent with foil until the next basting break) and continue to roast for 45 minutes more. Remove foil (if used) and baste one more time. If the stock has evaporated during this process, add a cup or two of water to the pan.
- While the turkey is roasting, place maple syrup in a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until syrup is reduced by half.
- Brush turkey with maple glaze. Roast, uncovered, 30 minutes, and brush again with glaze. Continue to roast turkey until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. Remove turkey from oven and transfer to a platter or carving board. Brush with remaining maple glaze and rest about 45 minutes.
- Meanwhile, make the gravy. Pour pan-juices into a gravy separator (or into a glass measuring cup and skim fat with a spoon), set aside. To a saucepan over medium heat, add the remaining butter. Add shallots and sauté until tender, about 5 minutes. Add ginger and the remaining sage and thyme; sauté until fragrant, about 1 minute more. Stir in remaining 5 cups of stock; raise heat to medium-high and bring to a boil. Continue to cook until stock is reduced to about 3 cups, 15-20 minutes. Carefully stir in reserved pan-juices and gingersnaps; boil, whisking frequently, until thickened enough to coat the back of a spoon. Season to taste with salt and pepper. Keep gravy warm until ready to serve.
- Garnish turkey with fresh herbs. Serve with gingersnap gravy.