What You Need:

2 C apple cider
1/3 C real maple syrup
2 1/2 tbsp. thyme, chopped fine, divided
2 tbsp. fresh marjoram, chopped fine, divided
1 1/2 tsp. lemon zest, grated
3/4 cup butter, room temperature
1 tsp. salt
1/2 tsp. pepper
1 (12 lb.) whole turkey, thawed
2 C onion, chopped
1 1/2 C celery, chopped
1 1/2 C carrots, chopped
3 C chicken broth, divided
1/4 C flour
1 bay leaf
1/2 C apple brandy

How to Make It:

Pour the apple cider into a sauce pan and place over high heat.
Add the maple syrup and stir well to combine.
Bring the mixture to a rapid steady boil.
Continue cooking for about 5 minutes or until the mixture is reduced to 1/2 C.
Remove from the heat and quickly stir in 1 tbsp of thyme, 1 tbsp. marjoram and lemon zest.
Add the butter and continue stirring until the butter has completely melted into the mixture.
Sprinkle in the salt and pepper and stir well to combine.
Cover with plastic wrap and place in the refrigerator until cold.
Set the oven to 375 degrees F and allow it to heat up.
Place a rack into a large roasting pan and spray the rack with a non stick cooking spray.
Spread the butter, reserving 1/4 C for later use, over the entire turkey.
Spread the vegetables in the roasting pan around and under the turkey.
Sprinkle the vegetables with 1 tbsp. thyme and the remaining marjoram.
Pour 2 C of the chicken broth over the vegetables.
Roast the turkey 30 minutes in the preheated oven.
Reduce the heat to 350 and cover the turkey with aluminum foil.
Continue roasting an additional 2 hours 30 minutes or until the thigh temperature reaches 180 degrees.
Remove the turkey from the oven and place on a platter.
Allow the turkey to stand at least 30 minutes before carving.
Strain the roasting pan drippings into a 3 C size measuring cup.
Add enough of the remaining chicken broth to make 3 full cups of liquid.
Pour the liquid into a large saucepan and place the pan over high heat.
Bring the liquid to a continuous boil.
Place the 1/4 C reserved butter and flour into a mixing bowl.
Whisk together until the mixture becomes very smooth.
Stir the smooth butter mixture into the boiling liquid.
Add the remaining thyme and bay leaf to the boiling mixture.
Continue to boil until the mixture becomes a sauce consistency about 8 minutes.
Remove the mixture from the heat and stir in the apple brandy.
Be sure to remove the bay leaf before serving the sauce.

Serves 12

The maple sauce gives this turkey and vegetables a slightly sweet flavor. If fresh thyme and marjoram are not available use dry and adjust the measurements to 2 1/4 tsp. thyme and 2 tsp. marjoram.