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Ingredients :
*1/2 cup pure maple syrup *1 1/2 sticks (6 ounces) butter, 1 stick cut into chunksand softened, 1/2 stick softened *2 tablespoons chopped fresh thyme and  (optional) a few sprigs
*1 14 pound turkey
*Salt and pepper
*2 onions, chopped
*2 ribs celery, chopped *2 1/2 cups apple cider but a couple splashes or ounces of Bushmills Honey Irish Whiskey *1 14 1/2 ounce can  chicken broth
*1/4 cup flour
Directions 1. In a small saucepan, bring the maple syrup to a boil. Lower the heat and simmer until reduced by half, about 3 minutes. Pour into a bowl, then stir in 1 stick butter and the chopped thyme. Freeze for 30 minutes. 2. Position a rack in the lower third of the oven; preheat to 400 degrees . Place the turkey, gibletsand neck on a rack in a large, heavy roasting pan. Season with salt and pepper. Using your fingers, gently loosen the skin from the breast and spread about half of the maple butter over the breast meat under the skin. Rub the remaining maple butter on the outside. 3. In a large bowl, combine the onions, celery, thyme sprigs and salt and pepper to taste; fill the turkey cavity with two handfuls of the onion mixture. Tie the drumsticks together with kitchen string; tuck in the wings. Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan. 4.  Place the turkey in the oven and lower the temperature to 350 degrees . Roast, basting with the pan juices and 1 cup cider, until an instant-read thermometer inserted in the thickest part of the thigh without touching the bone registers 165 degrees , about 2 hours and 40 minutes (during cooking, cover loosely with foil to prevent overbrowning). Transfer the turkey to a platter and let rest. 5.  Strain the pan drippings into a large glass measuring cup; discard the solids and skim off any fat. Add enough chicken broth to make 3-1/2 cups of liquid. Set aside. In a small bowl, combine the flour and remaining 1/2 stick butter. Place the roasting pan over 2 burners, add the remaining 1-1/2 cups cider and cook over medium-high heat, scraping up the browned bits. Lower the heat to medium and cook, stirring, for 4 minutes. Slowly whisk in thebutter-flour paste and the reserved pan juices. Cook, whisking, untilthickened, about 10 minutes. Season with salt and pepper. Serve the gravy with the turkey.


 **no processed sugar…except in the yummy frosting
    • 1 cup butter, softened     • 3 eggs     • 1 cup maple syrup     • 3-1/4 cups all-purpose flour     • 1 teaspoon baking powder     • 1 teaspoon baking soda     • 1 teaspoon salt     • 1 cup chopped dates     • 1 cup chopped pecans     • 3/4 cup flaked coconut     • FROSTING:     • 1/4 cup butter, softened     • 1 cup confectioners' sugar     • 2 tablespoons heavy whipping cream     • 1 tablespoon maple syrup     • 1 teaspoon vanilla extract     • 1/4 teaspoon maple flavoring Directions     • In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle.     • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.     • In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies. Yield: about 8 dozen.