Turkey Wraps With Maple Mustard Dressing For Two Recipes

MAPLE MUSTARD ROASTED TURKEY THIGHS

Steps:

• Preheat your oven to 350F.
• In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
• Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about 3/4 of the maple/mustard mixture over the thighs and toss.
• Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan.
• Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
• Roast for 2 hours or until the internal temperature reads 175-180F, basting every 30 minutes with the juices from the pan.
• Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.

EASY TURKEY WRAP

Steps:

• Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
• Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
• Refrigerate up to 24 hours or serve immediately.

MAPLE ROAST TURKEY AND GRAVY

Steps:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
• Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY

Steps:

• Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
• Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
• Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
• Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
• Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.

TURKEY SALAD WITH MAPLE MUSTARD DRESSING

Steps:

• Place the turkey, apple, onion, pecans, and cucumber in a bowl.
• Squeeze the lemon juice over the top, and mix to combine.
• Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth.
• Pour the dressing over the turkey mixture, and stir to combine.
• Add salt and freshly ground black pepper to taste.