How to make Roasted Maple Turkey this New Year’s Eve

Move over Chicken Tikkas and Mutton Burras this New Year's Eve. Try something different in the kitchen before the year ends.

Written by Deekshita Baruah | New Delhi | Updated: December 26, 2015 1:43 pm
If you love experimenting with your food, Roasted Maple Turkey is a must try. If you love experimenting with your food, Roasted Maple Turkey is a must try.

Couldn’t have your fill of Turkey this Christmas? Well, the festival might have come and gone but the festivities are still alive and with New Year’s Eve just a few days away, how about perfecting this yummy recipe by Chef Amrita Mukherjee from Qubitos- Terrace Cafe, Delhi? Your friends and family will love it.

Ingredients
2 cups apple cider
1/3 cup real maple syrup
2 1/2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 1/2 teaspoons grated lemon zest
3/4 cup butter, softened salt and pepper to taste
1 (12 pound) whole turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
1/4 cup all-purpose flour
1 bay leaf
1/2 cup apple brandy

Method
*Combine apple cider and maple syrup in a saucepan, and boil.Continue cooking until reduced to 1/2 cup, Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest.

*Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.

*Preheat oven to 190 degrees C.

*Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.

*Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 175 degrees C. Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours Transfer turkey to platter, and let stand 30 minutes.

*Strain the pan juices into a cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil.

*In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

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