Maple-Glazed Turkey with Gravy

Ingredients for Maple-Glazed Turkey with Gravy

• 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired

• 475 to 600ml water, divided

• 1 1/2 teaspoons black peppercorns

• 160ml Grade B maple syrup

• 120ml malt vinegar

• 120ml plain flour

• 1200ml turkey stock , heated to liquefy if gelled

• Equipment: kitchen string

• 17- by 14-inch flameproof roasting pan with a flat rack

• a 1-qt measuring cup

• a fat separator (optional)

Preheat oven to 218°C with rack in lowest position.

Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.

Add 240ml water to pan and roast, without basting, 1 hour.

Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.

After turkey has roasted 1 hour, rotate pan and add 240ml water to pan. Roast, without basting, 45 minutes more.

Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.

Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 77°C, 15 to 20 minutes more (total roasting time: about 2 hours).

Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 79°C).

Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)

Heat 90ml reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

Avvertenza

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