Maple-Butter Turkey With Gravy

• 2 cups apple cider or juice
• 1/3 cup maple syrup
• 3/4 cup butter, cubed
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
• 2 teaspoons dried marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 turkey (14 to 16 pounds)
• 2 to 2-1/2 cups chicken broth
• 3 tablespoons all-purpose flour

1. For maple butter, in a small heavy saucepan, bring cider and syrup to a boil. Cook until reduced to 1/2 cup, about 20 minutes. Remove from the heat; stir in the butter, thyme, sage, marjoram, salt and pepper. Transfer to a small bowl; cover and refrigerate until set.
2. With fingers, carefully loosen the skin from both sides of turkey breast. Rub 1/2 cup maple butter under turkey skin. Refrigerate remaining maple butter. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Cover with foil and bake at 325u0b0 for 2 hours.
3. Brush top with 1/3 cup maple butter. Bake, uncovered, 1 to 1-1/2 hours longer or until a thermometer reads 180u0b0, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Remove turkey to a serving platter and keep warm. Cover and let stand for 20 minutes before carving.
4. Pour drippings and loosened brown bits into a 4-cup measuring cup. Skim and discard fat. Add enough broth to drippings to measure 3 cups. In a large saucepan, combine flour and broth mixture until smooth. Stir in remaining maple butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

apple cider, maple syrup, butter, thyme, fresh sage, marjoram, salt, pepper, turkey, chicken broth, allpurpose

Taken from www.tasteofhome.com/recipes/maple-butter-turkey-with-gravy/ (may not work)