maple glazed roasted turkey for thanksgiving with silky gravy

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over the years, i have used many glazes for thanksgiving turkeys.  this year, i used a holiday recipe from Rachael Ray.  in a saucepan, i combined 1/2 cup maple syrup with 1 stick of margarine and some chopped thyme.

i used the glaze to baste my thanksgiving turkey.  i cooked the almost 12 pound turkey at 325 degrees covered for 2 hours, basting every 45 minutes.  then, i increased the temperature to 350 degrees and roasted uncovered until the thermometer reached 180 degrees.  i basted every hour or two more times.

Rachael suggests just mixing the butter and syrup and not melting, but rubbing onto the turkey before cooking.  i did not try this technique, but it would also give a nice browned skin to the roasted bird.

i served the turkey with a homemade turkey gravy.  the recipe came from bon appetit, November 2011 issue.  the gravy can be made a day in advance and heated for thanksgiving dinner.  to make the gravy:  bring 4 cups of stock to a boil in a medium pot.  melt 4 tablespoons unsalted butter in a large heavy sauce-pot over medium heat.  whisk in 1/4 cup flour and cook about one minute.  in 2-3 minutes, the roux will become golden brown.  add the turkey stock and boil.  next add seasonings as desired.  i added thyme, 2 tablespoons Madeira, salt and pepper.  mushrooms could be added, as well as other turkey seasoning herbs.

i think next year, i will use wondra flour, instead of all-purpose flour.  this may help the gravy to be even more silky and smooth.

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