- 2 cups apple cider
- ¼ cup pure maple syrup
- 6 T butter, at room temperature
- 2 T chopped fresh sage
- 1 ¼ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. pepper
- 1 turkey, 12-14 lbs. thawed, giblets & neck removed
- ¼ cup all-purpose flour
- Apple slices, grapes and fresh herbs, optional
- Preheat oven to 350 degrees. In pot over medium-high heat, combine ¼ cup cider and maple syrup. Bring to boil; cook until thickened, 5 minutes. Remove from heat. Cool; reserve.
- Combine butter, sage, 1 tsp. salt, garlic powder and pepper. Reserve 2 T butter mixture. Place turkey in roasting pan. Carefully separate skin from turkey breast. Spread remaining butter mixture over breast meat under skin; pat skin down to smooth. Spread reserved 2 T butter mixture over turkey skin; truss. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 165 degrees F, about 2 ½ hours, basting occasionally and tenting with foil if browning too quickly. Brush turkey with maple mixture during last 10 minutes. Transfer to serving platter; let stand 20 minutes before carving.
- Meanwhile, strain pan juices; discard solids. Skim excess fat from juices; return juices to roasting pan. Whisk flour and remaining ¼ tsp. salt into remaining 1 ¾ cups cider. Place roasting pan over two burners
- on medium-high heat; whisk in cider mixture. Cook stirring, until thickened, 5 minutes. Serve gravy with turkey. If desired, garnish with fruit and herbs.