Description

This Maple-Butter-Glazed Turkey recipe features a perfectly roasted turkey with a flavorful glaze made from pure maple syrup, butter, and savory seasonings. The turkey is broken down into parts for even cooking and seasoned with a blend of kosher salt, garlic powder, brown sugar, and cracked black pepper. Roasted in the oven and basted repeatedly with a rich maple butter glaze, it delivers breathtaking balance of sweet and savory, making it an ideal centerpiece for festive gatherings.

Ingredients

Scale

Turkey and Seasoning

1 (12–14 lb) turkey, neck and giblets removed
1 Tbsp black peppercorns
⅔ cup Diamond Crystal kosher salt (or 6 Tbsp + ½ tsp Morton kosher salt)
2 Tbsp garlic powder
2 Tbsp light brown sugar
1 Tbsp vegetable oil or extra-virgin olive oil
2 sprigs thyme

Maple Butter Glaze

½ cup (1 stick) unsalted butter
¼ cup pure maple syrup
2 Tbsp soy sauce or tamari
2 Tbsp unseasoned rice vinegar or white wine vinegar
1 Tbsp Worcestershire sauce

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Instructions

Prepare the Turkey: Place the turkey breast side up on a large cutting board and pat dry. Pull one wing outward to expose the joint and use a sharp boning or chef’s knife to cut through the joint and remove the wing. Repeat on the other side. Cut through the skin between the legs and the body, then pop the leg joints out and remove both legs and thighs. Remove the backbone by cutting along both sides with kitchen shears and reserve it for stock if desired. Flatten the breast by pressing down firmly.
Season the Turkey: Grind the black peppercorns into a coarse powder. Mix the ground pepper, kosher salt, garlic powder, and light brown sugar in a bowl. Rub this seasoning mixture all over the turkey parts, including underneath the skin for maximum flavor.
Chill the Turkey: Place the seasoned turkey parts on a wire rack set inside a rimmed baking sheet. Chill uncovered in the refrigerator for at least 1 hour, but preferably overnight. This helps to enhance flavor and tenderness.
Preheat the Oven: Set the oven to 425°F (220°C) to start roasting the turkey at a high temperature.
Make the Glaze: Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook until fragrant, about 1 minute. Add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce. Stir until the butter is fully melted and the glaze is smooth. Set aside.
Roast the Turkey: Brush the turkey parts with some of the maple-butter glaze. Roast the turkey at 425°F for 30 minutes.
Adjust Oven Temperature and Continue Roasting: Reduce oven temperature to 350°F (175°C). Continue roasting the turkey, basting with glaze every 15 minutes, until an internal thermometer reads 150°F in the thickest part of the breast and 165°F in the thigh. This will take approximately 1½ to 2 hours depending on the size of the bird.
Rest and Carve: Remove the turkey from the oven and let it rest for at least 20 minutes before carving. Resting allows the juices to redistribute, keeping the meat tender and moist.

Notes

Removing the backbone and breaking down the turkey helps it cook faster and more evenly.
Chilling the turkey uncovered allows the skin to dry out, which can improve crispiness when roasting.
Use a meat thermometer to ensure the turkey is safely cooked and avoid dryness.
The glaze can be adjusted in sweetness or saltiness by tweaking the amount of maple syrup or soy sauce.
Save the backbone and turkey giblets to make a rich homemade stock or gravy.
If you don’t have kosher salt, adjust the measurement accordingly when using table salt.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American