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1
MAKE THE GRAVY In a food processor, combine the butter, 6 tablespoons of the maple syrup, 3 tablespoons of the lemon juice, the lemon zest, coarsely ground pepper, and salt.
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2
Process until blended and transfer to a bowl.
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3
In another bowl, combine the remaining 1/4 cup maple syrup, 1 tablespoon lemon juice, and the finely ground pepper.
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4
MAKE THE GRAVY In a sturdy 2-gallon plastic bag, combine the lemon juice, maple syrup, corn oil, shallots, garlic, thyme, bay leaves, lemon zest, and pepper.
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5
Add the turkey to the bag, squeeze out as much air as possible and seal the bag.
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6
Distribute the marinade evenly over and inside the turkey.
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7
Set the turkey, breast side down, in a bowl in the refrigerator and marinate for 24 hours, turning occasionally.
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8
MAKE THE GRAVY Preheat the oven to 450.
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9
Position the oven rack near the bottom of the oven.
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10
Wipe off the shallots and garlic from the turkey and pat dry.
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11
Strain the marinade into a bowl, skim off the oil, and reserve.
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12
Set the herbs, garlic, and shallots aside separately.
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13
MAKE THE GRAVY Using your fingers, carefully loosen the turkey skin over the breast and thighs.
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14
Put all but 3 tablespoons of the softened maple-pepper butter in a pastry bag fitted with a small round tube and pipe it under the breast and thigh skin, patting gently to spread the butter.
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15
Alternatively, spread it evenly with your fingers.
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16
MAKE THE GRAVY Put one-third each of the diced onions and celery in the cavity.
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17
Tie the legs together with kitchen string and set the turkey, breast side up, on a rack in a large roasting pan.
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18
Rub the breast and thigh skin with the remaining maple butter and roast for 30 minutes, basting twice.
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19
The skin may appear dark in patches because the maple syrup in the marinade and the butter caramelize as the turkey cooks; cover it loosely with foil to keep the skin from burning.
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20
MAKE THE GRAVY Lower the oven temperature to 350.
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21
Spread the remaining onions and celery around the turkey and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the breast just above the wing joint reaches 165 and the juices run clear.
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22
During the last 30 minutes, add the reserved shallots, garlic, and herbs to the pan, remove the foil from the turkey and brush twice with the maple-pepper glaze.
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23
Transfer to a carving board and let stand, loosely covered with foil, for 30 minutes.
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24
MAKE THE GRAVY Remove the whole legs from the turkey, cutting them off at the hip joint.
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25
Cut off the wings from the breast.
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26
Return the legs and wings to the pan and roast for about 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh reaches 180 and the juices run clear.
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27
Transfer the legs and wings to the turkey on the carving board, cover with foil and let stand for 15 minutes before carving.
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28
MAKE THE GRAVY Set the roasting pan over 2 burners over high heat and cook the vegetables, stirring, until golden brown.
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29
Carefully pour off all but 2 tablespoons of the fat.
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30
Add the flour and whisk for 1 minute.
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31
Add the reserved marinade and the chicken stock and bring to a boil, scraping up any browned bits.
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32
Simmer, whisking constantly, for 3 minutes.
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33
Strain the gravy into a saucepan and boil over high heat until reduced by half, about 10 minutes.
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34
Season with salt and pepper, pour into a sauceboat and serve alongside the turkey.
