Herb Roasted Turkey With Maple Gravy Recipe

How to Make Herb Roasted Turkey With Maple Gravy

1. Preheat oven to 350°F (175°C).
2. Rinse the turkey inside and out and pat it completely dry with paper towels.
3. Trim excess neck skin.
4. Stuff the turkey cavity with: 4 cloves garlic (minced), 1 medium onion (quartered), 4 sprigs fresh sage, 4 sprigs fresh thyme, and 2 sprigs fresh parsley.
5. Season the turkey inside and out generously with salt and freshly ground black pepper.
6. Place the turkey in a large, lightly oiled roasting pan. Roast for approximately 3 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175°F (80°C). For a 12-pound turkey, adjust cooking time according to the 16-20 minutes per pound guideline (16 minutes for unstuffed, 20 minutes for stuffed).
7. If the skin begins to brown too quickly, loosely tent the turkey with aluminum foil.
8. Remove the turkey from the oven and let it rest on a cutting board for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
9. Meanwhile, pour the pan juices into a heatproof bowl. Skim off excess fat using a spoon or ladle.
10. Place the roasting pan on 2 stovetop burners over high heat. Add 1 cup of rich turkey stock (or low-sodium chicken broth) and bring to a boil, scraping up any browned bits from the bottom and sides of the pan using a wooden spoon.
11. Pour the reserved pan juices from the bowl into the pan.
12. In a medium saucepan, melt 4 tablespoons (1/2 stick) unsalted butter over medium heat.
13. Whisk in 4 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
14. Gradually whisk in the pan juices and remaining 2 cups of turkey stock. Bring to a simmer, whisking constantly until the gravy has thickened and no raw flour taste remains (about 5-10 minutes). Add more flour, 1 tablespoon at a time if needed, to reach desired consistency.
15. Stir in 1/4 cup maple syrup and season with salt and pepper to taste.
16. Strain the gravy through a fine-mesh sieve into a gravy boat.
17. Carve the turkey and serve with the delicious maple-glazed gravy.