Maple Roast Turkey with Cider Gravy was among the dishes served on November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin, that is shown at right with Green Kale and Roasted Shallot Stuffing. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."
Boil cider and maple syrup in a heavy sauce pan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 tablespoon each of 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.
Preheat oven to 375 degrees. Place oven rack in the lowest third of oven.
Wash and dry turkey breast, and place in a large roasting pan. Slide hand under skin of breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin.
Arrange the vegetables around the turkey in the roasting pan. Sprinkle the remaining 1/2 tablespoon each of thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast the turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours or until the internal temperature 165 degrees. Transfer turkey to platter, cover with foil. Reserve pan mixture for gravy.
To make Cider Gravy
Strain pan 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 1/2 teaspoon thyme, bay leaf and apple brandy. Boil until reduced and slightly thickened. Season salt and pepper to taste.