Maple Butter Turkey with Gravy

Daphne Oz Posts Maple Butter Turkey with Gravy

Our Thanksgiving menu wouldn’t be complete without an ultra-juicy, crispy-skinned bird! This turkey not only gives you the melt-in-your-mouth delicious meat to pair with all your favorite sides, but spatchcocking means it cooks up in 90 minutes (and I would argue with more evenly cooked results!) so you get your oven back!

Get your butcher to spatchcock for you unless you’re feeling like a star because you really must put your back into it to remove the backbone and break the breast plate, so your turkey lays flat. But take my word for it, it’s so worth it!

The perfect gravy incorporates tons of flavor from roasting turkey drippings, plus a splash of white wine and a quick little roux to thicken it up for an extra gratifying pour. I’ll show you how to use all parts of the bird to give your gravy tons of depth, and then we’re going to use it to lacquer up your turkey, stuffing, and everything else on your plate!

By the end you’ll have your juicy Maple Butter Turkey, savory Chestnut Sourdough Stuffing, and smooth, velvety Roasted Turkey Gravy ready to go!! Basically, we’re hanging all day.

Watch the meal come together (quite easily!) on IG Video:
Prep Our Maple Butter Turkey
Turkey Gravy & Chestnut Sourdough Stuffing
Finishing Up Our Turkey Dinner


Maple Butter Turkey with Gravy


Maple Butter Turkey:
1 (12-pound) fresh or frozen and thawed turkey, giblets and neck removed (ask your butcher to spatchcock for you)
1 stick unsalted butter, softened
½ cup maple syrup
3 red onions, quartered
3 stalks celery, cut into 2-inch pieces
2 to 4 cups chicken stock 

Pan Gravy:
Giblets and turkey neck
2 tablespoons olive oil
3 1/2 to 4 1/2 cups chicken stock, plus additional warmed as needed
½ cup fat from the drippings
1/2 cup all-purpose flour
1 cup pan drippings
½ cup dry white wine
Kosher salt and freshly ground black pepper to taste 

Turkey Instructions:
If you want to spatchcock the turkey yourself, no worries! Grab your sturdiest pair of kitchen shears. Cut on both sides of the backbone with the kitchen shears, cutting through any bones as well. Discard the backbone or keep for turkey stock or gravy. Open the bird up and flip over to be breast side up. Gently press the breast down to crack the breastbone allowing the turkey to lay flat. 

•Preheat the oven to 425ºF. Allow the turkey to come to room temperature, at least 30 minutes. For this recipe you can either use a roasting pan with a flatter rack/baking rack or a rimmed baking sheet with a baking rack inside. If this is your first time, you may want to use the roasting pan so no juices spill easily. For easy clean-up, line the pan with foil before placing the rack on top. Add the onions, celery, and 1 cup of chicken stock to the bottom of the pan. 

•Combine the butter and maple syrup in a small saucepan and heat over medium-low until melted and combined. Allow to cool in the refrigerator while you prepare the stuffing. Check on the butter mixture and keep stirring throughout as it cools to keep it from separating. 

•When the turkey is ready, pat very dry with paper towels. Using a pastry brush, brush half of the maple butter mixture all over the turkey. Season well on all sides with salt and pepper. 

•Place the turkey onto the roasting rack of the roasting pan. Roast for 1 hour and 10 minutes at 425ºF, rotating the pan and basting with maple butter every 20 minutes. Add more chicken stock to the bottom of the roasting pan as necessary to keep the juices from burning. 

•Be sure to cover the wing tips with foil after the first 30 minutes to prevent them from burning. Once 1 hour 10 minutes has been reached, begin checking the temperature by inserting a meat thermometer into the thickest part of the leg and seeing it comes to 160ºF. Continue roasting if the turkey is not to temperature, checking every 10 minutes or so. 

•When the turkey is done, remove from the oven. Allow the turkey to rest for at least 30 minutes. Carve the turkey and serve with the stuffing. 

Gravy Instructions:
•Sear the giblets and turkey neck in a large Dutch oven over medium-high heat with 2 tablespoons olive oil until golden, 6 to 7 minutes. Deglaze with the chicken stock and bring to a simmer. Continue simmering for one hour partially covered, adding more stock as needed to keep meat hydrated, until meat is tender. Alternatively, once you deglaze with the stock, you can cover the giblet pot with a lid and roast alongside the turkey for 1 to 1 ½ hours until tender. 

•Once the whole turkey is roasted, remove the bird to a rack and allow it to rest, then pour any pan drippings into a measuring cup and let the fat separate from the drippings. Place the turkey fat into a small bowl and keep the drippings in a measuring cup. Add giblets and turkey neck to rest with the turkey and pour any remaining liquid from the Dutch oven into a large liquid measuring cup until ready to use. 

•Add about ½ cup gravy fat into the same roasting pan on top of the burner over medium-high heat (you can also use a clean, large, heavy-bottomed pot here instead, but you’ll just miss the extra rich flavor from the browned bits on the bottom of the roasting pan). Sprinkle over the flour and whisk to combine to form a paste (this is called a roux to thicken the gravy beautifully and add a lot of flavor). Cook the roux paste, whisking every so often, for a couple of minutes until it is cooked, smells nutty, and has turned deeply golden in color. 

•Once the roux is cooked, continue whisking constantly and deglaze the pan with the 1 cup turkey drippings and the wine. Slowly add 3 cups of the chicken stock from the giblet pot, adding the stock gradually while whisking and checking the consistency. If still too thick after 3 cups, continue adding more stock until the desired consistency is reached—it should coat the back of a spoon nicely. Bring to a simmer and cook the gravy 7 to 9 minutes, whisking constantly, until it is thickened and the flavors have melded. Season with salt and pepper to taste. Set aside and keep warm. 

•In the meantime, chop the giblets into fine pieces. Remove as much meat as possible from the neck as well. Add as much or as little of the giblets and neck meat to the gravy as desired,  and serve. 




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