↞ recipe box start page
Category: Thanksgiving
Prep Time: Cook Time: Total Time:
1 fourteen-pound fresh turkey, neck and giblets removed and reserved for stock
Salt and freshly ground black pepper
Cornbread Sourdough Stuffing
6 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoons all-purpose flour
1 cup Riesling wine
2 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
2/3 cup seedless red and green grapes, each cut in half
Directions
Heat oven to 425 degrees.with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees. and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees.in the leg and 170 degrees.in the breast, about 3 hours.
During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey
Serves 8.
view more member recipes
Maple Roast Turkey with Riesling Gravy
view my recipes
print
save
Category: Thanksgiving
Prep Time: Cook Time: Total Time:
1 fourteen-pound fresh turkey, neck and giblets removed and reserved for stock
Salt and freshly ground black pepper
Cornbread Sourdough Stuffing
6 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoons all-purpose flour
1 cup Riesling wine
2 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
2/3 cup seedless red and green grapes, each cut in half
Directions
Heat oven to 425 degrees.with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees. and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees.in the leg and 170 degrees.in the breast, about 3 hours.
During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roast Turkey With Riesling Gravy
by sgre52160
One 18-pound turkey, wing tips, neck and giblets reserved kosher salt and freshly ground pepper 2 large onions, thinly sliced 2 large carrots, thinly sliced 2 large celery ribs, thinly sliced
by sgre52160
One 18-pound turkey, wing tips, neck and giblets reserved kosher salt and freshly ground pepper 2 large onions, thinly sliced 2 large carrots, thinly sliced 2 large celery ribs, thinly sliced
Maple-glazed Turkey With Onion-cider Gravy
by sgre52160
1/2 cup plus 1/3 cup maple syrup 8 tablespoons (1 stick) unsalted butter, at room temperature Salt and pepper 1 tablespoon chopped fresh sage plus 1 large sprig 1 tablespoon chopped fresh th
by sgre52160
1/2 cup plus 1/3 cup maple syrup 8 tablespoons (1 stick) unsalted butter, at room temperature Salt and pepper 1 tablespoon chopped fresh sage plus 1 large sprig 1 tablespoon chopped fresh th
Maple-glazed Roast Turkey
by sgre52160
1 (12- to 14-lb) whole turkey (thawed, if frozen) 1/4 cup olive oil 2 tbsp finely snipped fresh parsley 1 tbsp finely snipped fresh sage leaves 1 tbsp snipped fresh thyme 3 large cloves garl
by sgre52160
1 (12- to 14-lb) whole turkey (thawed, if frozen) 1/4 cup olive oil 2 tbsp finely snipped fresh parsley 1 tbsp finely snipped fresh sage leaves 1 tbsp snipped fresh thyme 3 large cloves garl
Rapid Roast Turkey With Cream Gravy
by HappyCook80
Rapid Roast Turkey with Cream Gravy 16 pounds turkey 1/2 cup butter, melted 2 cloves garlic, minced Cream Gravy; turkey backbone, wing tips, and giblets 1 onion, quartered 1 carrot, coarsel
by HappyCook80
Rapid Roast Turkey with Cream Gravy 16 pounds turkey 1/2 cup butter, melted 2 cloves garlic, minced Cream Gravy; turkey backbone, wing tips, and giblets 1 onion, quartered 1 carrot, coarsel
Holiday Roast Turkey With Savory Gravy
by charlene8819
Serves 12 4 hours and 10 minutes turkey (14 lbs) 1 Tbsp vegetable oil 4 cups coarsely chopped onion 1 cup chicken broth Gravy: 2 Tbsp butter 1/4 cup all purpose flour 2 cups chicken broth
by charlene8819
Serves 12 4 hours and 10 minutes turkey (14 lbs) 1 Tbsp vegetable oil 4 cups coarsely chopped onion 1 cup chicken broth Gravy: 2 Tbsp butter 1/4 cup all purpose flour 2 cups chicken broth
view more member recipes
related CDKitchen recipes
Maple Bacon Roast Turkey
Roasted Maple Orange Glazed Turkey
Apple Glazed Turkey
Classic Roast Turkey And Homestyle Gravy
Turkey Leftover Pot Pie
Citrus Turkey Breast
Ginger Ale Pot Roast
Light Loco Moco
Maple Cherry Sauce
Three Envelope Roast