Maple-glazed turkey with gravy

Preparation

Baking Directions:

For turkey:1. Preheat oven to 425 degrees.

Pat turkey dry with paper towels.

Transfer to a rack set in a large roasting pan.

Let stand at room temperature 1 hour.

Fill body cavity with 6 cups of stuffing.

Fill neck cavity with 4 cups stuffing; secure skin flap with skewers.

Tie drumsticks with kitchen twine.

Tuck wings under turkey.

Rub turkey with butter and season generously with salt and pepper.

Pour broth into pan; roast 30 minutes.

Reduce oven temperature to 350 degrees; roast 45 minutes.

Brush with pan juices and tent pan with foil.

Roast 45 minutes more, then remove foil, and baste.

(If liquid evaporates, add 1 to 2 cups water to pan.)

Meanwhile, bring maple syrup to a boil in a small saucepan.

Reduce heat and simmer until syrup is reduced to ¾ cup.

After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified).

Roast, uncovered, 30 minutes, and brush with glaze.

Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more.

(Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish.

Cover with foil, and bake until it reaches 165 degrees.)

Brush turkey with maple glaze and transfer to a platter; let rest 45 minutes before carving.

Meanwhile, using drippings in pan, make maple gravy (recipe follows).

For turkey giblet stock:While turkey is roasting, place neck and giblets in a saucepan with 6 cups water; 2 carrots, peeled and cut into chunks; 2 celery stalks, cut into chunks; and 1 onion, cut into wedges.

Season with coarse salt and freshly ground pepper, and simmer 1 hour.

Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

For maple gravy:Pour drippings from turkey roasting pan into a fat separator, and set aside.

Place pan on 2 burners over medium-high heat.

Add wine and 1 cup stock to pan, then bring to a boil, scraping up browned bits with a wooden spoon.

Boil 2 minutes, then add 1 1/2 cups stock and defatted drippings (you should have about 1 cup); bring to a boil.

Reduce heat and simmer 5 minutes.

Whisk flour into remaining cup stock, and add to gravy.

Simmer until thickened, about 3 minutes.

Pour through a fine sieve into a serving dish or gravy boat.

Serve hot.