Maple-Glazed Turkey with Spicy Cider Gravy

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  • 1 (12- to 14-pound) turkey
  • Salt
  • 1/2 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 5 tablespoons butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth or drippings from turkey (without fat)
  • 1 cup apple cider
  • 1 tablespoon TABASCO® brand Habanero Sauce
  • 1 teaspoon salt


Preheat oven to 325°F. Remove giblets and neck from turkey. With skewers, fasten neck skin to back. Fold wings under and tie legs together. Place turkey on a rack, breast side up, in a large roasting pan. Sprinkle salt all over turkey. Insert a meat thermometer into thickest part of thigh. Cover turkey with a loose tent of foil and bake 3 to 3 1/2 hours.

Combine maple syrup and mustard in a small bowl. During last 30 minutes of roasting, spoon or brush maple mixture over turkey. Turkey is done when thigh temperature on thermometer reaches 175° to 180°F and drumstick feels soft. Breast temperature should be 165° to 170°F. Place turkey on a large platter; cover and keep warm. Let stand 30 minutes.

Meanwhile, melt butter in a 3-quart saucepan over medium heat. Stir in flour to make a thick paste. Gradually stir in chicken broth, apple cider, TABASCO® Habanero Sauce, and salt until well blended. Simmer 5 minutes or until thickened. Serve gravy with sliced turkey.

Makes 16 to 20 servings.

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