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1
Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes.
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2
Remove from heat.
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3
Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper.
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4
Add butter and whisk until well blended.
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5
Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes.
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6
(Can be made 2 days ahead.
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7
Cover and refrigerate.)
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8
Set rack in bottom third of oven and preheat to 375F.
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9
Rinse turkey inside and out; pat dry with paper towels.
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10
Place turkey on small rack set in large roasting pan.
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11
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
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12
Rub 1/2 cup maple butter over breast meat under skin.
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13
If stuffing turkey, spoon stuffing into neck and main cavities.
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14
Tie legs together loosely to hold shape.
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15
Rub 1/4 cup maple butter over outside of turkey.
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16
Reserve remaining maple butter for gravy.
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17
Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan.
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18
Sprinkle vegetables with remaining 1 tablespoon marjoram.
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19
Roast turkey 30 minutes.
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20
Reduce oven temperature to 350F.
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21
Cover entire turkey (not pan) with foil and roast 1 1/2 hours.
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22
Add 2 cups broth to pan; roast turkey 1 1/2 hours.
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23
Remove foil.
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24
Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed.
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25
Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
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26
Reserve mixture in pan for gravy.
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27
Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer.
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28
Spoon fat from top of pan juices; discard fat.
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29
Add enough chicken broth to pan juices in cup to measure 4 1/2 cups.
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30
Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat.
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31
Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste).
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32
Gradually whisk in broth mixture; bring to boil.
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33
Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes.
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34
Whisk in Madeira, 1 tablespoon mustard, and marjoram.
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35
Simmer 2 minutes.
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36
Taste, adding more mustard if desired.
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37
Season gravy with salt and pepper.
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38
Brush turkey with maple butter.
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39
Serve turkey with gravy.
