Maple Soy Gravy Recipes

SOY AND CIDER BRINED TURKEY ON TOAST POINTS WITH MAPLE-SOY GRAVY

Steps:

• Combine 4 cups water with the apple cider, soy sauce, salt, maple syrup, peppercorns, bay leaves in the resealable bag (double bag to prevent against leaks), and add in the turkey. Chill overnight.
• To roast, preheat the oven to 350 degrees F. Arrange a wire rack on a rimmed baking sheet, and spray the rack with nonstick cooking spray.
• Remove the turkey from the brine, pat dry and arrange on the rack. Coat the skin with a little oil and sprinkle with salt and pepper. Roast until an internal thermometer reads 165 degrees F, about 15 minutes per pound of turkey or 45 minutes total. Remove from the oven and let rest with foil to cover until ready to carve.
• Melt the butter and when it foams, add the sage leaves and crisp them up as the butter browns. Remove the leaves and crumble. Toast the sliced bread in the toaster.
• Brush the toast with browned butter and top with sage. Cut the toast corner to corner. Slice the turkey and arrange over 2 toast points, top with Maple-Soy Gravy and serve with sides of your choice.
• Melt the butter in a saucepan and season with coarse black pepper. Whisk in the flour and whisk a few minutes until golden brown. Whisk in the stock, soy sauce, maple syrup and Worcestershire sauce. Reduce the heat to a low boil and cook until thick enough to coat the back of a spoon.

HOMEMADE BISCUITS & MAPLE SAUSAGE GRAVY

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

MAPLE SOY MARINADE

Steps:

• Mix marinade ingredients together.
• Pour over meat.
• Allow to marinate for at least 30 minutes before cooking, preferably on the barbeque. I normally marinate for 1-2 hours if I'm organised enough.

MAPLE-WHISKEY GRAVY

Steps:

• Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
• In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
• Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!

MAPLE-GLAZED TURKEY WITH GRAVY

Steps:

• Make turkey:
• Preheat oven to 425°F with rack in lowest position.
• Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
• Add 1 cup water to pan and roast, without basting, 1 hour.
• Make glaze when turkey goes in oven:
• Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
• Glaze turkey:
• After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
• Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
• Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
• Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
• Make gravy while turkey stands:
• Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
• Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

MAPLE SOY GLAZE

Steps:

• Whisk the ingredients together.
• Brush mixture on cooked meat, or it could also be used as a marinade.
• NOTE: Ingredients can be halved as follows: 2 tablespoons maple syrup, 2 tablespoons soy sauce, 1/4 teaspoons crushed red pepper flakes.

MAPLE GRAVY

Steps:

• Pour drippings from turkey roasting pan into a fat separator, and set aside. Place pan on 2 burners over medium-high heat. Add wine and 1 cup stock to pan, then bring to a boil, scraping up browned bits with a wooden spoon. Boil 2 minutes, then add 1 1/2 cups stock and defatted drippings (you should have about 1 cup); bring to a boil. Reduce heat, and simmer 5 minutes. Whisk flour into remaining cup stock, and add to gravy. Simmer until thickened, about 3 minutes. Pour through a fine sieve into a serving dish or gravy boat. Serve hot.