Maple Butter Turkey With Gravy Recipes

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MAPLE ROAST TURKEY

This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 6h30m

Yield 12

Number Of Ingredients 15



Maple Roast Turkey image

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.

Nutrition Facts : Calories 871.6 calories, Carbohydrate 21.2 g, Cholesterol 295 mg, Fat 43.1 g, Fiber 1.3 g, Protein 91.6 g, SaturatedFat 16.5 g, Sodium 330.9 mg, Sugar 15.2 g

2 cups apple cider
⅓ cup real maple syrup
2 ½ tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 ½ teaspoons grated lemon zest
¾ cup butter, softened
salt and pepper to taste
1 (12 pound) whole turkey, neck and giblets reserved
2 cups chopped onion
1 ½ cups chopped celery
1 ½ cups chopped carrots
3 cups chicken broth
¼ cup all-purpose flour
1 bay leaf
½ cup apple brandy

MAPLE ROAST TURKEY AND GRAVY

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

Provided by Ibby

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 20

Number Of Ingredients 16



Maple Roast Turkey and Gravy image

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.

Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g

2 cups apple cider
⅓ cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 ½ teaspoons grated lemon zest
¾ cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Fall     Maple Syrup     Bon Appétit

Yield Serves 12

Number Of Ingredients 18



Roast Turkey with Maple Herb Butter and Gravy image

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.

For turkey
2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
1 1/2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) butter, room temperature
1 14-pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned low-salt chicken broth
For gravy
3 cups (about) canned low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy (optional)

MAPLE-WHISKEY TURKEY AND GRAVY

"I love a brined turkey, and this one is particularly heavenly."

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 22h

Yield 12 to 16 servings

Number Of Ingredients 18



Maple-Whiskey Turkey and Gravy image

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!

3 cups whiskey
2 cups pure maple syrup
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
Peels of 3 large oranges, cut into large strips
Peels of 2 red and 2 green apples
4 sprigs rosemary
1 15- to 20-pound turkey, thawed if frozen (not self-basting or enhanced)
2 sticks butter, softened
Turkey giblets and neck (discard the liver)
1/4 cup turkey fat, from the drippings (see left), plus more if needed
1/3 cup all-purpose flour, plus more if needed
6 cups low-sodium chicken or turkey broth
3 tablespoons whiskey
2 tablespoons pure maple syrup
Kosher salt and freshly ground pepper

MAPLE-GLAZED TURKEY WITH GRAVY

This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 6



Maple-Glazed Turkey with Gravy image

Steps:

  • Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)
  • Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup.
  • After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.) Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy.

1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock
Herbed Cracker Stuffing
1/2 stick unsalted butter, softened
Coarse salt and freshly ground pepper
1 1/2 cups chicken broth
1 1/2 cups pure maple syrup

MAPLE-GLAZED TURKEY WITH GRAVY

Provided by Melissa Roberts

Categories     turkey     Roast     Thanksgiving     Dinner     Fall     Winter     Maple Syrup     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 8



Maple-Glazed Turkey with Gravy image

Steps:

  • Make turkey:
  • Preheat oven to 425°F with rack in lowest position.
  • Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
  • Add 1 cup water to pan and roast, without basting, 1 hour.
  • Make glaze when turkey goes in oven:
  • Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
  • Glaze turkey:
  • After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
  • Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
  • Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  • Make gravy while turkey stands:
  • Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
  • Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
2 to 2 1/2 cups water, divided
1 1/2 teaspoons black peppercorns
2/3 cup Grade B maple syrup
1/2 cup malt vinegar
1/2 cup all-purpose flour
5 cups turkey stock , heated to liquefy if gelled
Equipment: kitchen string ;17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY

Make and share this Roast Turkey With Maple Herb Butter and Gravy recipe from Food.com.

Provided by WeBees

Categories     Whole Turkey

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 16



Roast Turkey With Maple Herb Butter and Gravy image

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.
  • 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:.
  • Strain 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.

2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
2 tablespoons chopped fresh marjoram (or 2 teaspoons dried)
1 1/2 teaspoons grated lemon peel
3/4 cup butter, room temperature
14 lbs turkey, neck and giblets reserved
2 cups onions, chopped
1 1/2 cups celery, with leaves chopped
1 cup carrot, coarsely chopped
2 cups low-salt chicken broth
3 cups canned low-salt chicken broth
3 tablespoons flour
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1 small bay leaf
2 tablespoons apple brandy (optional)

MAPLE-SYRUP-GLAZED ROAST TURKEY WITH RIESLING GRAVY

The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 10



Maple-Syrup-Glazed Roast Turkey with Riesling Gravy image

Steps:

  • Heat oven to 425 degrees with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
  • Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
  • Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
  • Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees in the leg and 170 degrees in the breast, about 3 hours.
  • During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
  • Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
  • In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
  • Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
  • Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey.

1 14-pound fresh turkey, neck and giblets removed and reserved for stock
Salt and freshly ground black pepper
Cornbread Sourdough Stuffing
6 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoons all-purpose flour
1 cup Riesling wine
2 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
2/3 cup seedless red and green grapes, each cut in half

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From theseasonedmom.com


MAPLE-BUTTER TURKEY WITH GRAVY RECIPE: HOW TO MAKE IT
Web Thyme, sage and marjoram blend beautifully with apple cider and maple syrup in this recipe from our Test Kitchen. The maple butter can be prepared 1 to 2 days in advance.
From stage.tasteofhome.com


RECIPE: TURKEY BURGERS & MORE FROM MOLLY YEH WITH SIDES
Web Up to 20% cash back Melt half the butter in a bowl in the microwave (or melt in a small pot on the stove). In a separate, large bowl, combine the warming spices, chopped pistachios, …
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