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.
angel food garden 