Description
This Maple-Butter-Glazed Turkey recipe delivers a juicy, flavorful roast perfect for holiday dinners or special occasions. The tender turkey is generously coated with a luscious mixture of maple syrup, butter, and fresh herbs, creating a beautifully caramelized glaze. Stuffed with aromatic onion, apple, and garlic, and slow-roasted to perfection, this turkey promises a moist and savory main course that will impress your guests.
Ingredients
Scale
Turkey and Glaze
- 1 whole turkey (12–14 pounds)
- 1/2 cup unsalted butter (softened)
- 1/2 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Stuffing
- 1 onion (quartered)
- 1 apple (quartered)
- 4 garlic cloves (smashed)
Roasting Liquid
- 2 cups low-sodium chicken broth
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Remove the giblets from the turkey and pat the bird dry with paper towels to ensure a crispy skin and even cooking.
- Make the Maple-Butter Mixture: In a small bowl, combine the softened butter, maple syrup, Dijon mustard, chopped fresh rosemary, chopped fresh thyme, kosher salt, and black pepper. Mix well until the ingredients are thoroughly blended.
- Apply the Glaze: Gently loosen the skin from the turkey breast, being careful not to tear it. Rub half of the maple-butter mixture evenly under the skin to infuse the meat with flavor. Use the remaining glaze to coat the entire outside of the turkey.
- Stuff the Turkey: Stuff the cavity of the turkey with the quartered onion, quartered apple, and smashed garlic cloves to add moisture and aromatic flavor from the inside as it roasts.
- Roast the Turkey: Place the turkey breast-side up on a rack inside a large roasting pan. Pour the low-sodium chicken broth into the bottom of the pan to keep the environment moist during roasting. Tent the turkey loosely with aluminum foil to prevent over-browning and roast for 2.5 hours.
- Remove Foil and Continue Roasting: After 2.5 hours, remove the foil tent. Continue roasting the turkey uncovered for another 1 to 1.5 hours, basting every 30 minutes with the pan juices to keep the turkey moist and enhance the glaze.
- Check for Doneness: Use a meat thermometer to check the internal temperature at the thickest part of the thigh. The turkey is done when it reaches 165°F.
- Rest and Serve: Remove the turkey from the oven and let it rest for 20–30 minutes before carving. Resting allows the juices to redistribute, ensuring moist slices of turkey.
Notes
- For extra flavor, brine the turkey overnight before roasting to keep it moist and tender.
- Use the pan drippings to make a rich, flavorful gravy to accompany your turkey.
- If your turkey is larger or smaller than 12–14 pounds, adjust the cooking time accordingly—approximately 13 minutes per pound.
- Ensure the turkey is fully thawed before cooking to promote even roasting.
- Prep Time: 20 minutes
- Cook Time: 3.5 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 390
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 145 mg
