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Maple Roast Turkey and Gravy recipe
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste.
Clean and season the turkey with salt and pepper. Then fill with 2 cups of bread-crumbs mixed with a lump of butter, some chopped onion and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 cup of nuts.
Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey.
If your family is small, or there are just two of yo u, consider a turkey breast instead of a whole bird for your Thanksgiving dinner. This Herbed Turkey Breast gets its flavor fro m an uncomplicated mixture of butter, lemon, soy sauce and herbs. The basting sauce helps keep the meat moist.
Place the turkey breast slices in a single layer inside a zip-top bag. Gently pound with a mallet until flattened to an even thickness of 1/8 inch. On a sheet of waxed paper, blend the flour, salt and pepper. Dredge each scallop in the flour and set aside. Heat 1/3 of the oil in a saut pan. When it's hot, place a few scallops in the pan and brown for about 1 minute on each side. Set aside on a plate in a 250-degree oven and repeat with the remaining scallops, adding oil between batches as necessary.
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