Ingredients

• 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
• 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)

Preparation

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.

Bon Appetit, Nov. 1994

Ingredients

For the turkey stock:

• 4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
• 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
• Salt and black pepper
• 1 medium onion, peeled and stuck with 3 cloves
• 3 large carrots, peeled and cut into large chunks
• 3 stalks celery with leaves, trimmed and cut into large chunks
• 2 bay leaves
• 12 black peppercorns
• 1 cup white wine, Madeira, vermouth, dry sherry or water

For the gravy:

• 12 tablespoons (3/4 cup) all-purpose flour
• Salt and black pepper

Preparation

1. For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

2. Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.

3. Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

4. When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

5. For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

6. Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

Yield: 3 quarts, about 20 servings.

The New York Times

Ingredients

For the juniper-ginger butter:

• 7 oz. (14 Tbs.) unsalted butter, softened
• 1/4 cup minced fresh ginger
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. minced shallots
• 1 Tbs. ground juniper
• 1 Tbs. chopped fresh sage
• 1 Tbs. fresh thyme
• 2 tsp. minced garlic
• 2 tsp. chopped fresh rosemary

For the brined turkey:

• 2-1/2 lb. kosher salt
• 1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar
• 2/3 cup freshly ground black pepper
• 2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed
• 2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly crushed
• 14-lb. natural turkey (preferably fresh)

For the gravy:

• 1 cup lower-salt chicken broth
• 4 Tbs. unsalted butter
• 3 oz. (2/3 cup) all-purpose flour
• Kosher salt and freshly ground black pepper

Preparation

At least one day ahead, make the butter

Mix the butter ingredients in a bowl. Refrigerate 4 Tbs. of the butter for the gravy and set the rest aside at room temperature for the turkey.

One day ahead, brine and prepare the turkey

In a plastic container or stockpot large enough to hold the turkey, mix all the brine ingredients (except the turkey) in 3 gallons of cold water, stirring until the salt and sugar are mostly dissolved. Discard the neck and the giblets and trim any excess skin or fat. Trim the tail, if desired. Rinse the turkey and submerge it in the brine for at least 4 hours and no more than 6 hours. If the turkey floats, weight it down with a couple of dinner plates.

Remove the turkey from the brine and pat dry with paper towels. Starting at the top of the breast, run your fingers between the breast and the skin to separate them, being careful not to rip the skin. Once you’re halfway down the breast, turn the turkey around and work from the bottom of the breast until you have loosened the skin from the breast, thighs, and as far down the legs as you can reach. Rub the juniper butter under the skin, covering the breast and as much of the legs as possible. Tuck the wings behind the breast and truss the turkey with twine, securing the legs to the body. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, for at least 6 and up to 24 hours.

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 350°F. If any brine has dripped from the turkey into the roasting pan, pour it out. Then pour 2 cups of warm water into the bottom of the pan and cover the entire roasting pan with foil. Roast undisturbed for 2 hours; remove the pan from the oven and remove the foil. Roast the uncovered turkey until an instant-read thermometer inserted in the thickest part of both thighs reads 165°F, 45 minutes to 1 hour longer.

Move the turkey to a cutting board, tent with foil to keep warm, and let rest for about 30 minutes.

Make the gravy

Strain the turkey drippings into a fat separator cup (or another clear, heatproof container). Let sit until the fat rises to the top and then separate exactly 2 cups of the turkey juice from the fat—don’t use more than that or the gravy will be too salty. Combine the 2 cups juice with the chicken broth and enough water to make 4-1/2 cups liquid.

In a medium saucepan, melt the reserved juniper-ginger butter and the unsalted butter over medium-high heat until foaming. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 2 to 3 minutes. Gradually whisk in the liquid, bring just to a boil, and reduce to a simmer. Whisking frequently, continue to cook about 5 minutes longer to meld the flavors. Season to taste with salt and pepper.

Alfred Portale, Fine Cooking Magazine

Ingredients

• 2 2-pound turkey breast halves with skin and bones
• Olive oil 1 1/2 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup mango chutney
• 2 tablespoons curry powder [JP: Penzey’s maharajah is really good]
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground ginger
• 3 green onions, chopped
• 2 celery stalks, chopped
• 1/2 cup raisins
• 2/3 cup roasted salted cashews

Preparation

Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.

Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

Bon Appetit, August 2000

Ingredients

• 1 8- to 12-pound turkey
• 10 garlic cloves, peeled and lightly crushed, more to taste
• 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
• 1/3 cup extra virgin olive oil or butter
• Salt and pepper to taste

Preparation

Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.

Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.

Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).

Begin to check turkey’s temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places. [An 18-lb. turkey cooked in a total of about two hours.]

Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Mark Bittman, New York Times

Ingredients

• 6 cups leftover turkey, chopped
• 2 tbsp canola oil
• 2 large onions, quartered and finely sliced
• 1 tbsp sweet curry
• 3-4 pieces leftover fruit (pears, peaches, plums)
• 1 1/2-2 cups water
• 2 tbsp white vinegar
• 1 cup yogurt, drained
• 1/4 cup fresh cilantro leaves, chopped

Preparation

In a large pan, heat the oil over medium. Add onions and cook until lightly brown, stirring frequently. Add the sweet curry powder, stir and cook another 5 minutes. While the onions are cooking, cut up fruit. Use whatever fruit has gotten a bit soft in the fridge, peel or not as desired. Add the water, vinegar and fruit to the pan, stir and get everything simmering, then add the turkey, Make sure the mixture never boils, so the turkey stays tender. Cook everything for as long as possible, 30 minutes minimum. Make rice or pasta while the curry is cooking. Drain the yogurt but placing it in a very fine strainer or a cheese cloth-lined regular strainer over a small bowl while curry is cooking. At the end of the cooking time, add the fresh cilantro leaves and cook for one final minute. Turn the heat off and stir in the yogurt. Serve.

Penzys