• 2 Cups apple cider
  • 1/3 Cup maple syrup
  • 2 1/2 Tbsp chopped fresh thyme
  • 1 1/2 tsp grated lemon zest
  • 3/4 Cup butter, softened
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 12 lb. turkey
  • 2 Cups chopped onion
  • 1 1/2 Cups chopped celery
  • 1 1/2 Cups chopped carrots
  • 3 Cups chicken broth
  • 1/4 Cup all-purpose flour
  • 1 bay leaf

Looking for a new twist for your Thanksgiving Turkey this year?  Look no further.  Enjoy this excellent recipe that combines the wonderful flavors of apple cider and maple syrup with traditional herb and butter seasonings.  Its a winning combination that will surely impress your guests.  Shake it up a bit!  Start a new tradition.  Spend time with your family and friends this holiday season.  Create lasting memories.  The best place to start is around the dinner table!


  1.  Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 Cup, then remove pan from heat.
  2. Stir in 1 Tbsp thyme and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  3. Place turkey on a rack set in roasting pan. Reserve 1/4 Cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, around the turkey. Sprinkle 1 Tbsp thyme over vegetables. Pour 2 Cups broth into pan.
  4. Roast turkey for 30 minutes at 375 degrees. Reduce oven temperature to 350 degrees F. Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F. Transfer turkey to platter, and let stand 30 minutes.

Gravy Directions

  1. Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil.
  2. In a small bowl, mix 1/4 Cup maple butter and 1/3 Cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes.  Season with salt and pepper to taste.