Roast Turkey Recipes TURKEY RECIPES_______ Maple-Glazed Turkey with Bourbon-Pecan Gravy Serves 10 1 18-20 pound turkey. Remove neck and giblets 1½ cup bourbon 1/2 cup fresh orange juice 1/3 cup pure maple syrup.  In a pinch use half maple-flavored syrup and  half honey 1 tablespoon chopped fresh thyme Salt and ground pepper to taste 1 stick unsalted butter, softened 3/4 cup flour 4 cups homemade or canned chicken stock.  Warm stock before using 2 cups pecans (about 1/2 pound), toasted and finely chopped In a bowl, mix the bourbon, orange juice, maple syrup, thyme an at least 1 teaspoon each salt and pepper.   Preheat oven to 325F.   Bring turkey to room temperature before roasting.   Rub at least 6 tablespoons of the butter under the breast skin of the turkey and rub the remaining butter over the skin.   Tie the legs together with twine and place bird in a large roasting pan.    Pour 1/2 cup of the bourbon mixture into the pan and roast turkey for 30 minutes.    Baste the turkey with the pan juices and add 1 cup of water to the pan.   Roast for 1 hour longer, basting every 30 minutes.   Add the remaining bourbon mixture to the pan, cover loosely with a foil tent and roast for about 2 hours longer or until an internal temperature of 165° is reached.   Keep turkey covered and let rest for at least 30 minutes.   FOR THE GRAVY:  Skim excess fat from pan juices, reserve.  In a bowl, mix about 6 tablespoons of fat with the flour to form a paste (add additional canola oil if necessary).  In a medium saucepan, warm the stock and slowly whisk in the flour paste.  Bring to a boil over moderate heat, whisking constantly.   Add the pan juices, reduce heat to low and continue whisking until thickened, about 20 minutes.    Season with salt and pepper and stir in pecans.   Serve warm with turkey   Pineapple Glazed Turkey Breast Serves 10-12 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen 1 cup dry white wine or apple juice 3 tablespoons honey 2 tablespoons soy sauce 1½ teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger 2 large clove garlic, finely chopped 2½ teaspoons cornstarch 2-3 tablespoons cold water Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan.  Roast uncovered 1 hour. Mix wine, honey, soy sauce, gingerroot and garlic. Brush turkey with wine mixture. Roast uncovered about 1 hour longer,  brushing turkey frequently with wine mixture, until thermometer reads 170°F and juice is no longer pink when center of turkey is cut.   Discard wine mixture Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan.  In a small bowl, mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.  Serve with turkey.     Herb-Rubbed Turkey with Roasted-Garlic Gravy Source: Epicurious |  November 2005 Turkey 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh sage leaves 1/2 cup fresh rosemary leaves 1/2 cup fresh thyme leaves 22 medium garlic cloves (about 3 heads) 1 (10- to 12-pound) turkey, preferably organic or free-range 1 large or 2 medium onions, sliced into thin rings 2 tablespoons plus 1 teaspoon grapeseed oil Roasted-garlic gravy 1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil 3 1/2 cups (28 ounces) low-sodium chicken broth, preferably organic 1/4 cup all-purpose flour One day ahead: Process herbs and garlic in food processor until finely minced. Set aside. Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight. To roast: Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack. Roast 45 minutes, Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving. Prepare gravy while turkey rests: Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups. Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.

More Holiday Cooking Holiday Cooking for a Crowd Food Quantity Chart for 50 Stuffing Gravy and Sauces Salads Pasta, etc