Roasted Turkey with Mustard-Maple Glaze

Ingredients:

Turkey

• 1 fresh turkey, 16 pounds (7.5 kg), pat dry with paper towels (remove neck and giblets)
• 145 g unsalted butter, softened
• 12 cups homemade chicken broth
• 3 large carrots, cut into 5cm pieces.
• 3 large stalks celery, cut into 5cm pieces.
• 2 large onions, cut into 4 pieces

Glaze

• 1.5 cups natural dark maple syrup
• 2 heaping tablespoons Dijon mustard
• 2 heaping tablespoons of prepared horseradish
• 1 tbsp ground ancho pepper

Gravy

• 110 g unsalted butter
• 7 tbsp. premium flour
• A little dry white wine (optional)
• 1/4 cup chopped mixed fresh herbs (such as parsley, sage, and tarragon)

Preparation:

1. Prepare the glaze:
   
   In a bowl, combine maple syrup, mustard, horseradish, and ground chili pepper, season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. Bring to room temperature before using.
   
   The glaze can be mixed in advance and stored, covered, in the refrigerator for 2 days..
2. Prepare the turkey:
   
   Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 230°C (450°F). Season the cavity of the turkey with salt and black pepper. Rub the outside of the turkey with butter and season generously with salt and pepper. Pour 4 cups of chicken broth into a medium saucepan and simmer over low heat.
3. Place the carrots, celery, and onion in a large roasting pan and set a rack on top. Place the turkey on the rack, place it in the oven, and roast until lightly golden brown, about 45 minutes. If the turkey is browning too quickly, cover it with foil.
4. Reduce oven temperature to 350°F (175°C), baste the bird with 2 cups of warm broth, and continue roasting, basting with another 2 cups of warm broth halfway through, until a thermometer inserted into the turkey thigh registers 155°F (68°C), about 1 hour.
5. When the turkey reaches an internal temperature of 155°F (68°C), begin basting it with the maple glaze; continue roasting, basting every 10 minutes, until a thermometer inserted into the thigh registers 165°F (74°C), about 20 minutes more.
6. Remove the turkey from the oven and transfer it to a large cutting board. Cover loosely with foil and let it rest for at least 45 minutes before carving. Strain the rendered fat from the roasting pan into a bowl and discard. Add enough of the remaining chicken broth to make a total of 6 cups of liquid.
7. Prepare the gravy:
   
   In a medium saucepan, melt the butter over medium heat. Add the flour and cook until light golden brown, about 8 minutes.
8. Slowly whisk in the broth, then bring to a simmer and stir until the gravy begins to thicken and the flour flavor disappears, about 10 minutes. Add more broth until you reach the desired consistency. If desired, splash in a little white wine and cook for another 2 minutes. Add the herbs and season with salt and pepper to taste.
9. Heat the remaining broth in a saucepan over low heat. Remove the turkey legs and wings, then trim off the dark meat and shred. Remove the breasts and slice crosswise into 2cm-thick slices.
10. Drizzle the turkey with a little warm broth and serve with gravy.