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Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy

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  • Level: Intermediate
  • Total: 5 hr 10 min
  • Active: 45 min
  • Yield: 8 to 12 servings
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One 16- to 18-pound turkey

1 large yellow onion, quartered 

1 orange, quartered 

4 tablespoons (1/2 stick) salted butter, softened

Kosher salt and freshly ground black pepper 

1 cup orange juice 

1 cup maple syrup 


2 tablespoons olive oil

2 tablespoons unsalted butter

4 shallots, thinly sliced 

2 tablespoons chopped fresh thyme 

1/2 cup all-purpose flour 

4 cups turkey drippings or chicken stock (or a combination)


  1. Preheat the oven to 425 degrees F.
  2. For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
  3. Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
  4. Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
  5. After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
  6. For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
  7. While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
  8. Carve the turkey and serve with the gravy.