In early spring, colonists would tap into sugar maple trees to draw off the smoky-sweet syrup, which was a substitute for expensive imported sugar. Here, the syrup is brushed onto the turkey to add a deep golden finish. New Englanders liked their gravies rich and dark, and often kept a box of browned or "scorched" flour on hand to aid in browning, as well as flavoring and thickening. This delectable gravy borrows that technique. Be sure to start the gravy early in the day.
Watch how to prepare and carve your bird with our streaming video demonstration.
