Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy
- Level: Intermediate
- Yield: 8 to 12 servings
- Total: 5 hr 10 min
- Active: 45 min
Ingredients
Turkey:
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
Gravy:
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)
Directions
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
- 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.
- 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.
- 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.
- Carve the turkey and serve with the gravy.