DIRECTIONS
1. 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. Cover and
refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven
rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide
hand under skin of the breast to loosen. Rub 1/2 cup of the
maple butter mix under the breast skin. If planning on stuffing
turkey, do so now. Rub 1/4 cup of the maple butter mixture
over the outside of the turkey. With kitchen string, tie legs of
turkey together loosely.
JOY FEELINGS | DECEMBER ISSUE
8