Dinner: Maple-Glazed Turkey with Gravy

Recipe by Melissa Roberts If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level—maple syrup caramelizes on the surface, creating a superthin, almost glasslike, slightly sticky coating

Ingredients

1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
2 to 2 1/2 cups water, divided
1 1/2 teaspoons black peppercorns
2/3 cup Grade B maple syrup
1/2 cup malt vinegar
1/2 cup all-purpose flour
5 cups turkey stock , heated to liquefy if gelled
Equipment: kitchen string ;17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)

Instructions

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.

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