Maple syrup and orange subtly perfume this roasted turkey and rich gravy.

Orange-Maple Roasted Turkey with Giblet Gravy

3/4 cup plus 2 tablespoons orange juice - divided use
1/4 cup plus 1 tablespoon pure maple syrup - divided use
1 (12-pound.) turkey
1 tablespoon poultry seasoning
1 tablespoon plus 1/2 teaspoon finely grated orange peel - divided use
1 teaspoon salt - divided use
1/2 teaspoon ground black pepper - divided use
1 medium orange, quartered
1 medium onion, quartered
2 tablespoons vegetable oil
2 (14.5-ounce) cans reduced sodium chicken broth
1/2 cup water
5 teaspoons cornstarch

1. Preheat oven to 375°F (190°C).
2. Combine 3/4 cup orange juice and ¼ cup maple syrup in a small saucepan; bring to a boil. Remove from heat and set aside.
3. Remove giblets and neck from turkey and set aside. Rinse turkey thoroughly with cold water and pat dry. Tie ends of drumsticks together with kitchen string. Tuck wing tips under. Combine poultry seasoning, 1 tablespoon orange peel, half the salt and half the pepper in a small bowl. Rub turkey inside and out with seasoning. Stuff cavity of turkey with orange and onion.
4. Spray a v-shaped roasting rack with vegetable cooking spray. Place turkey on rack and place in a shallow roasting pan. If desired, insert a meat thermometer into meaty part of thigh, making sure thermometer does not touch bone. Bake for 45 minutes. Baste turkey with reserved orange juice and maple syrup mixture halfway through. Remove from oven and baste again. Cover loosely with foil. Bake for another 2 hours, basting every 30 minutes, or until thermometer reads 180°F. Remove turkey from rack and place on a carving board. Let rest for 20 minutes while finishing the gravy.
5. While turkey is in the oven, start gravy. Heat oil in a medium saucepan over medium-high heat. Add giblets and neck and sauté until browned on all sides. Add broth and water; bring to a boil. Cover, reduce heat and simmer for 45 minutes. Add liver and simmer for 10 more minutes. Strain liquid and return to pan. Discard giblets and neck. Chop liver and add to liquid. Set aside until turkey is done.
6. After removing turkey from roasting pan, place pan on a burner over medium heat. Add broth mixture and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Reduce heat and simmer for 10 minutes, or until slightly reduced. Strain mixture and discard solids. Skim fat from surface with a spoon or pour into a fat-separating measuring cup. Pour de-fatted liquid into a clean saucepan. Whisk in cornstarch and remaining orange juice, maple syrup, orange peel, salt and pepper until well blended. Bring to a boil, reduce heat and simmer until mixture thickens. Adjust seasonings, if necessary.
7. Carve turkey and serve with gravy.

Makes 12 servings.