MAPLE-PEPPER BUTTER AND GLAZE

1. 2. 3. 4. !. ". #. 2 sticks ( 1/2 pound) unsalted butter, softened 1/2 cup plus 2 tablespoons pure maple syrup 1/4 cup fresh lemon juice 2 teaspoons finely grated lemon est 1 tablespoon coarsely ground black pepper 2 teaspoons coarse salt 1/2 teaspoon finely ground black pepper

MARINATED TURKEY
1. 1 cup fresh lemon juice 2. 3/4 cup pure maple syrup 3. 1/2 cup corn oil 4. " medium shallots, thinly sliced !. " large garlic clo$es, thinly sliced ". 4 fresh thyme sprigs #. 3 imported bay lea$es %. 2 teaspoons finely grated lemon est &. 1 teaspoon freshly ground black pepper 1'. (ne 1')pound turkey, neck skin remo$ed and reser$ed for *ed +abbage ,la-ith .urkey +racklings 11. 3 medium onions, cut into 1)inch pieces 12. 3 medium celery ribs, cut into 1)inch pieces

GRAVY
1. 1 tablespoon all)purpose flour 2. 2 cups chicken stock or canned lo-)sodium broth 3. +oarse salt and freshly ground black pepper

Directions
1. /ake the maple)pepper butter and gla e0 1n a food processor, combine the butter, " tablespoons of the maple syrup, 3 tablespoons of the lemon juice, the lemon est, coarsely ground pepper, and salt. 2rocess until blended and transfer to a bo-l. 1n another bo-l, combine the remaining 1/4 cup maple syrup, 1 tablespoon lemon juice, and the finely ground pepper. (.he maple)pepper butter and gla e can be refrigerated, co$ered, for 1 day3 let the butter return to room temperature before using.)

2. 2. /arinate the turkey0 1n a sturdy 2)gallon plastic bag, combine the lemon juice, maple syrup, corn oil, shallots, garlic, thyme, bay lea$es, lemon est, and pepper. 4dd the turkey to the bag, s5uee e out as much air as possible and seal the bag. 6istribute the marinade e$enly o$er and inside the turkey. ,et the turkey, breast side do-n, in a bo-l in the refrigerator and marinate for 24 hours, turning occasionally. 3. 3. 2reheat the o$en to 4!'78. 2osition the o$en rack near the bottom of the o$en. 9ipe off the shallots and garlic from the turkey and pat dry. ,train the marinade into a bo-l, skim off the oil, and reser$e. ,et the herbs, garlic, and shallots aside separately. 4. 4. :sing your fingers, carefully loosen the turkey skin o$er the breast and thighs. 2ut all but 3 tablespoons of the softened maple)pepper butter in a pastry bag fitted -ith a small round tube and pipe it under the breast and thigh skin, patting gently to spread the butter. 4lternati$ely, spread it e$enly -ith your fingers. !. !. 2ut one)third each of the diced onions and celery in the ca$ity. .ie the legs together -ith kitchen string and set the turkey, breast side up, on a rack in a large roasting pan. *ub the breast and thigh skin -ith the remaining maple butter and roast for 3' minutes, basting t-ice. .he skin may appear dark in patches because the maple syrup in the marinade and the butter carameli e as the turkey cooks3 co$er it loosely -ith foil to keep the skin from burning. ". ". ;o-er the o$en temperature to 3!'78. ,pread the remaining onions and celery around the turkey and roast for about 1 1/2 hours longer, or until an instant)read thermometer inserted in the thickest part of the breast just abo$e the -ing joint reaches 1"!7 and the juices run clear. 6uring the last 3' minutes, add the reser$ed shallots, garlic, and herbs to the pan, remo$e the foil from the turkey and brush t-ice -ith the maple)pepper gla e. .ransfer to a car$ing board and let stand, loosely co$ered -ith foil, for 3' minutes. #. #. *emo$e the -hole legs from the turkey, cutting them off at the hip joint. +ut off the -ings from the breast. *eturn the legs and -ings to the pan and roast for about 3' minutes longer, until an instant)read thermometer inserted in the thickest part of the thigh reaches 1%'7 and the juices run clear. .ransfer the legs and -ings to the turkey on the car$ing board, co$er -ith foil and let stand for 1! minutes before car$ing. %. %. /ean-hile, make the gra$y0 ,et the roasting pan o$er 2 burners o$er high heat and cook the $egetables, stirring, until golden bro-n. +arefully pour off all but 2 tablespoons of the fat. 4dd the flour and -hisk for 1 minute. 4dd the reser$ed marinade and the chicken stock and bring to a boil, scraping up any bro-ned bits. ,immer, -hisking constantly, for 3 minutes. ,train the gra$y

into a saucepan and boil o$er high heat until reduced by half, about 1' minutes. ,eason -ith salt and pepper, pour into a sauceboat and ser$e alongside the turkey.

Make Ahead
.he maple)pepper butter and gla e can be refrigerated, co$ered, for 1 day3 let the butter return to room temperature before using.

*ecipe from 8ood and 9ine /aga ine