To make the maple syrup glaze :

Over medium heat, heat maple syrup with butter until the butter melts and the mixture bubbles.  Remove from the heat and set aside.  About 30 minutes before your turkey is done brush over the maple syrup glaze.

For the gravy:

In a small bowl, combine 1 Tbsp room temperature butter with 1 1/2 Tbsp flour and mix together until a smooth paste forms.  Set aside.  Use the defatted drippings and place the roasting pan on top of the stove over medium-high heat.  Pour in 1 cup of The Doctor’s Riesling into the pan and cook, until reduced by half, about 6 minutes.  Add 2 cups of Rich Turkey Stock and cook until reduced again by half, about 7 minutes.  Strain the liquid through a cheesecloth-lined sieve, and pour into a small saucepan.   Whisk in the reserved butter-flour mixture and cook, whisking constantly, until the butter has melted.  Reduce the heat to medium-low and let gravy simmer until slightly thickened, 8 minutes.  Serve the gravy on the side with the carved turkey.

This recipe is brought to you by:  The Doctor’s Riesling  (01) New Zealand