4. Arrange the chopped onion, chopped celery, and chopped
carrot around the turkey in the roasting pan. If desired, the
neck and giblets may be added to the vegetables. Sprinkle the
remaining thyme and marjoram over the vegetables, and pour
the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven
temperature to 350 degrees F (175 degrees C), and cover
turkey loosely with foil. Continue to roast, about 3 to 4 hours
unstuffed or 4 to 5 hours stuffed, until the internal temperature
of the thigh reaches 180 degrees F (80 degrees C) and stuffing
reaches 165 degrees F (75 degrees C). Transfer turkey to a
platter, and cover with foil. Reserve pan mixture for gravy.
Allow turkey to sit about 25 minutes before removing stuffing
and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon
fat from juices. Add enough chicken stock to make 3 cups.
Transfer liquid to a heavy saucepan and bring to a boil. In a
small bowl, mix reserved maple butter mixture with flour to
form a paste, and whisk into the broth. Stir in thyme, bay leaf,
and apple brandy. Boil until reduced and slightly thickened.
Season with salt and pepper to taste.
JOY FEELINGS | DECEMBER ISSUE
9