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Maple Ginger Roasted Turkey

Ingredients: 1 Teaspoon(s) (for the gravy) dried thyme 1/4 Cup(s) (for the gravy) flour 1 maple ginger glaze; (see recipe) 4 Tablespoon(s) (for the gravy) butter 3 Cup(s) chicken broth 6 Tablespoon(s) soft butter 1 cornbread chorizo stuffing 1 salt & freshly ground pepper; to taste 1 paprika; to taste 1 halved orange 1 (about 18 lbs w/neck & gible fresh turkey 1 (for the gravy) chopped parsley leaves Directions: Simmer the turkey giblets and neck in water until tender, about 1 hour. Mince the giblets. Remove the meat from the neck. Combine both and reserve for the gravy. Preheat the oven to 325 degrees. Rinse the turkey and pat dry. Squeeze the orange inside the body cavity. Sprinkle with paprika, salt and pepper. Stuff the cavity loosely with Cornbread Chorizo Stuffing and tie the legs together. Rub the turn with butter; sprinkle the paprika, salt and pepper, all over. Place the turkey, breast side up, on a rack in a roasting pan. Add 2 cups of the broth and cover turkey with foil. Roast for 1 1/2 hours. Remove foil and roast turkety for 2 1/2 hours longer, basting every 30 minutes. Raise the oven temperature to 350 degrees, cook for an additional 45 mintues. Brush the Maple Ginger Glaze on the turkey; cook about 30 minutes longer. Use an instant-read thermometer to determine doneness.
Maple Ginger Glaze 2 Tablespoon(s) unsalted butter 1/16 Cup(s) pure maple syrup 1/8 Cup(s) ketchup 1/4 Cup(s) molasses 1/2 finely minced garlic cloves 1 Tablespoon(s) honey 1/2 Cup(s) fresh orange juice 1 Tablespoon(s) fresh, peeled and finely minced ginger 2 minced onion 1 Tablespoon(s) grated orange zest Directions: In a small heavy saucepan, wilt the onion, ginger and garlic in olive oil over low heat for about 5-7 minutes, stirring once or twice. Add the remaining ingredients. Bring to a boil, and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate covered, until needed.
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