Ancho Maple Glazed Turkey with Roasted Garlic Gravy
~ Mary ~
Since we’ll be having smoked brisket for T-day again this year and I’ve been craving the most delicious turkey sandwich known to man, I figured I better get goin’ and cook me up a turkey. This is the first time since the early 90’s that I’ve actually done a turkey in the oven. Prior to this I’ve always injected and smoked my turkeys.
I hadn’t planned on doing anything fancy with this turkey until I landed, by pure coincidence, on this gorgeous Bobby Flay recipe in his Mesa Grill cookbook. I’m glad I did! The skin alone is like candy and the sage tucked under the skin gives the flavor such warmth. Then to top it off there’s a wonderfully dark and rich gravy recipe.
Ancho Maple Glazed Turkey
Preheat oven to 450°
Remove giblets and neck from a
12-18 pound Turkey
Loosen the skin under the breast and legs and stuff in.
15 to 20 Whole Fresh Sage Leaves
Spread 2 Tbsp Melted Butter all over the bird and sprinkle with
Kosher Salt and Fresh Ground Pepper
Truss the bird or tuck the wing tips behind the full wing and either tie the legs or just stick the bottom tips under the flap of skin that used to hold the tail, provided the skin is still intact as you can see in the photo below:
Place on a roasting rack in a roasting pan. Roast and baste with some additional melted butter every 10 minutes or until the skin is browned.
Reduce the oven temperature to 350° and continue to roast for 1 1/2 to 2 hours until a thermometer inserted into the thickest part of the thigh registers 155°.
While the bird is roasting you need to roast a whole bulb of garlic for the gravy by chopping off the top portion of the bulb, drizzle with oil then wrap in foil and pop in the oven for 20-30 minutes.
Once the bird has reached 155°, continue to roast and brush with the glaze (recipe below) every 5 minutes or until the temp reaches 165°. About 20-30 minutes.
Whisk to combine:
3 Tbsp Ancho Chili Powder – No, regular chili powder will not work.
2 Tbsp Dijon Mustard
1 1/2 Cups Maple Syrup – the real deal!
Once the bird reaches 165° take it out of the oven, place it on a cutting board and tent it with foil so it can rest and you can make your gravy.
Roasted Garlic Gravy
Place the roasting pan, with all the drippings, over two burners. Turn on high and bring the drippings to a simmer and add:
Chopped giblets (excluding the neck and liver).
1 Cup Diced Onion
1 Cup Diced Carrots
1 Cup Diced Celery
Saute until golden brown then add:
3 Tbsp Flour and whisk in until it too is golden brown, about 3 minutes, then add:
1 Cup Dry White Wine
5 Cups Chicken Stock
Remove garlic cloves from bulb and smash into a paste then add to gravy.
Bring the gravy to a rolling boil and reduce by half. This could take 20-30 minutes.
Season with Kosher Salt & Fresh Ground Pepper
Strain and serve.