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On this Wednesday night before Thanksgiving, I am not trying to cause you difficulties. But, but I’ve just gone through my stack of “to do next Thanksgiving recipes” and I found this very flavorful turkey recipe.

I always reblog the Arrow’s turkey recipe and I have already this year.  We are still going to do Arrow’s — we have 9 people for dinner and a 21-pound turkey. Suzi is not going to experiment this weekend. But she’s looked at this recipe and thinks it would be wonderful for a smaller bird.

So, for Christmas, or my birthday in a few months, I think this turkey will be on our table. Now, you, if you have a last minute yen to do something different, if you are bored with the “same old turkey” then this is recipe I am sure you will enjoy.

The title says maple glaze, but it’s maple and brandy or orange juice. The skin is stuffed and rubbed with abundance of herbs — feel free to add even more. Flavor is something that you will certainly experience, even when the bird is in the oven and teasing your tastebuds.

Have a great, great holiday.

Herbed Roast Kosher Turkey with Maple Glaze

Yield: 6 servings


  • 10-12 pound turkey cleaned
  • ½ cup + 2 tablespoons vegetable oil or softened parve margarine
  • 2 tablespoons chopped rosemary leaves plus 2 whole branches
  • 2 tablespoons chopped fresh sage plus 2 whole sprigs
  • 1 tablespoon fresh thyme leaves plus three sprigs
  • ½ cup pure maple syrup
  • ¼ cup kosher brandy or you can substitute orange juice
  • ½ cup flour
  • 6 cups fresh chicken broth


  1. Preheat oven to 325°F.
  2. Mix the chopped herbs with five tablespoons of oil.
  3. Put on your gloves if using them. Rinse the turkey inside and out. Pat Dry. Gently, take your hands and spread them under the skin on the turkey breast. Push your hands through the membrane so that you create an empty space for the herbs.
  4. Spread half the herb-oil mixture under the skin of the breast. Spread the rest of the herbs over the outside of the turkey including the wings and legs. Take all the herb branches and insert them in the turkey cavity. Tie the legs together with butcher twine.
  5. Place the turkey in the oven. Roast for one hour
  6. Mix the remaining oil with the maple syrup and brandy. The brandy adds flavor and also cuts the sweetness of the syrup. If you prefer not to use brandy, add ¼ cup of orange juice. Mix well.
  7. After the turkey has roasted for an hour, begin to baste it with the pan juices and maple syrup mixture. Continue to baste every 20 minutes until the maple syrup is used up. The skin of the turkey will begin to darken considerably due to the maple syrup.
  8. If you refer it less dark, you can test the turkey with foil. The turkey should take about 3 ½ hours to roast. The breast should register 170°F on a meat thermometer. You should also be able to shake the legs easily.
  9. Remove the turkey from the oven and transfer to a carving board. Let rest for 20 minutes before slicing. Prepare gravy while the turkey is resting.
  10. For the gravy, heat the turkey dripping remaining in the roasting pan. Add the flour all at once, stir with a whisk or wooden spoon until the drippings have thickened and the flour is cooked. Slowly, pour in the chicken broth while stirring constantly.
  11. When the gravy is done, pour through a strainer into the saucepan. If you have time, put the saucepan into the freezer for 30 minutes and then remove the fat that has begun to congeal. If you are serving it immediately, pour off the fat which will come to the top. Serve gravy hot.

Source: Koskerkart.com