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1
In a saucepan over medium heat; boil the maple syrup and apple cider until reduced to about 1/2 of a cup about 15 to 25 minutes.
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2
Remove from the heat and add the lemon zest, 1/2 of the marjoram and 1/2 of the thyme.
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3
Add the butter and stir until melted, taste and add salt and pepper as desired.
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4
Cover, cool and refrigerate.
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5
This can be made the day before.
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6
In the morning, place the oven rack in the lowest third.
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7
Preheat the oven to 375F (190C).
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8
Wash and throughly dry the turkey.
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9
Place the turkey in a large roasting pan.
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10
Stuff the bird as desired.
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11
Using your fingers slide under the turkey skin to loosen the skin from the breast meat.
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12
Rub 1/2 cup of the prepared apple and maple butter mix under the skin of the breast.
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13
Rub all over the turkey skin with another 1/4 cup of the maple butter mix.
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14
Tie the turkey legs together with turkey ties or butcher twine.
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15
Arrange the celery, carrot and onion in the roasting pan around the turkey.
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16
Sprinkle the remaining spices, marjoram and thyme over the vegetables and add 2 cups of the chicken stock to the roasting pan.
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17
Roast the turkey for 30 minutes uncovered.
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18
Reduce the temperature to 350F (180C) F and cover the turkey loosely with aluminum foil.
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19
Continue to roast until tender, basting regularly with accumulated juices.
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20
If using a thermometer (highly recommended) roast until the thickest part of the thigh, breast and wing reaches 165 degrees F.
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21
This will take about 3 to 4 hours for and unstuffed bird or 4 to 5 hours for a stuffed bird.
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22
If stuffed check that the internal temperature in the centre of the stuffing reaches 165 degrees F.
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23
The juices should run clear.
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24
Transfer the turkey to a platter and cover with aluminum foil to rest.
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25
Keep the juice in the pan for making gravy.
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26
Make the Gravy:
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27
Pour the pan juices into a measuring cup, allow to settle then spoon and discard the fat that rises to the top.
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28
Add enough chicken stock to equal 3 cups.
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29
Transfer the liquid (or better use the roasting pan) to a saucepan and bring to a boil over high heat.
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30
Reduce heat to medium and mix the remaining maple/apple butter mixture with 3 tablespoons of flour to make a paste in a small bowl.
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31
Whisk this mixture into the broth mixture, add the remaining fresh thyme and a bay leaf.
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32
Boil stirring constantly until thickened slightly and reduced.
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33
Taste and adjust seasoning with salt and fresh ground black pepper.
