New Maple Apple Turkey

I happen to adore the scent and flavor of maple, as well as a lusciously moist, roasted turkey; whereby juice flows out of each and every slice. Years ago I came up with a superb recipe by accident. Although amazingly delicious, it is also extremely expensive, as it uses ¾ of a large bottle of Grand Mariner. Thus in order to fulfill my palatable pleasures of fragrance and moisture, at a lower price, I came up with the recipe below. I was amazed how this recipe produced such an awesome flavor, and the aroma that filled my home temporarily placed my senses into an orchard filled with Maple and Apple trees. My neighbors and friends reveled in the flavor while requesting the recipe between bites. It is my hope that you enjoy this just they have.

Dressing/Stuffing:
2 tablespoons melted butter, margarine or canola spread
2 cups 100% unsweetened apple juice or Apple Cider
1 tablespoon maple extract
4 cups, dry bread cubes
1 1/2 cups diced celery
1 1/2 cups diced sweet yellow onions or pearl onions, sliced in half
1-1 1/2 cups raisins, dark and golden, craisins and/or dried cherries
2 granny smith apples, peeled, cored and diced
1/4 teaspoon paprika, (optional)
1/4 teaspoon each: poultry seasoning, dill, celery seed, parsley and minced garlic
Sea salt and pepper to taste

In a large bowl, mix all dressing ingredients together and set aside to soak for a few minutes.

The Turkey
1, 18-24 pound young turkey, preferably fresh or frozen and thawed
3-4 tablespoons butter, margarine or canola spread
4 cups 100% unsweetened apple juice or apple cider
½ cup maple syrup
2 teaspoons maple extract
1 teaspoon minced garlic
Sea salt and pepper to taste

Gravy (about 2.5 cups)
3-4 tablespoons pan drippings
2 cups white wine or chicken broth
4-6 tablespoons flour or cornstarch

1. To prepare the turkey, first removing the bag or neck and giblets from the cavity and wash the inside and outside of the bird thoroughly with cool water. If you need to loosen the legs from the clamp, gently push down on the legs and they will slip right out of the clamp. Once washed, place the turkey on the roasting rack inside of the pan, fill the cavity with the prepared dressing and reset the legs in the clamp.

2. Mix together the butter, garlic, 1 cup of juice, maple syrup and maple extract. Rub this all over the turkey; including the legs, wings and thighs. Salt and pepper the top and sides, fill the bottom of the pan with the remaining juice and some water to ½ inch high. Add the turkey pieces previously removed from the cavity to the liquid. Put the rack in place in the pan, the turkey on the rack, cover the turkey and pan with a loose tent made from tin foil and place in the oven to roast.

3. Baste the turkey about once every half hour or so. Remove the tin foil about 1 hour before the turkey has finished roasting; allowing the top to brown. You will know when the turkey has finished roasting when the thermometer pops up and/or reads 175-185 degrees, Fahrenheit. It will take approximately 5-7 hours for a large stuffed bird, 4-5 hours if not stuffed.

4. Remove the pan from the oven. Allow the bird to cool for a few minutes before removing it from the rack and placing it onto a plate to be carved. Spoon the dressing into a bowl before carving or place the dressing in a pan, drizzle it with 2-3 tablespoons of the drippings and place it into the oven to keep warm.

5. Prepare the gravy. Remove about 2 tablespoons of the drippings from the pan and put into a large cup. Add 1 cup white wine or chicken broth and 2-3 tablespoons flour (or cornstarch) and whisk vigorously breaking up any lumps, then add this to the dripping in the pan and whisk continuously over medium heat until the gravy thickens and no lumps remain. Pour gravy into a gravy bowl, or keep warm in the roasting pan over low heat.