• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level—maple syrup caramelizes on the surface, creating a superthin, almost glasslike, slightly sticky coating all over. And because the syrup is steeped with black peppercorns before glazing, it adds a nuanced floral quality along with a hint of heat.

• 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
• 2 to 2 1/2 cups water, divided
• 1 1/2 teaspoons black peppercorns
• 2/3 cup Grade B maple syrup
• 1/2 cup malt vinegar
• 1/2 cup all-purpose flour
• 5 cups turkey stock , heated to liquefy if gelled
• Equipment: kitchen string ;17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)

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