If you’re searching for a show-stopping centerpiece that brings warmth, sweetness, and herbaceous charm to your holiday table, this Maple Butter Glazed Turkey Recipe is about to become your new favorite tradition. Juicy, tender, and infused with the rich notes of pure maple syrup and fresh herbs, this turkey is glazed to perfection with a luscious maple butter that seals in flavor and creates a beautifully caramelized skin. It’s the kind of recipe that makes everyone ask for seconds and rave about your roasting skills, guaranteeing a memorable feast every time.
Ingredients You’ll Need
Gathering just a handful of quality ingredients is all you need to craft this delicious dish. Each item plays a crucial role, from adding moisture and seasoning depth to giving the turkey that signature glossy finish and irresistible aroma.
- Whole turkey (12–14 pounds): The star of the show, best when fully thawed for even cooking.
- Unsalted butter, ½ cup: Softened to easily blend with maple syrup, creating that rich, creamy glaze.
- Pure maple syrup, ½ cup: Adds natural sweetness and beautiful caramelization to the skin.
- Dijon mustard, 1 tablespoon: Balances sweetness with a tangy kick and helps the glaze adhere.
- Fresh rosemary, 1 tablespoon, chopped: Brings a piney, fragrant note that complements turkey perfectly.
- Fresh thyme, 1 tablespoon, chopped: Offers subtle earthiness that enhances the overall herb flavor.
- Salt, 1 teaspoon: Essential for seasoning and bringing out all those vibrant flavors.
- Black pepper, ½ teaspoon: Adds a gentle heat and depth without overpowering.
- Onion, 1, quartered: Infuses the bird from the inside with savory sweetness during roasting.
- Apple, 1, quartered: Provides subtle fruity moisture and fragrance from the cavity.
- Garlic, 1 head, halved: Roasts to mellow sweetness that seeps into the turkey.
- Fresh herbs for cavity (thyme, rosemary, sage): Further elevate the aroma and flavor profile from within.
- Low-sodium chicken broth, 2 cups: Pours into the roasting pan to keep the environment moist and collect delicious drippings.
How to Make Maple Butter Glazed Turkey Recipe
Step 1: Preheat and Prepare Your Turkey
Begin by preheating your oven to 325°F (165°C). While it warms up, remove the giblets and neck from inside the turkey cavity and give the entire bird a good pat dry with paper towels. This step is key to ensuring crisp skin later on.
Step 2: Mix the Maple Butter Glaze
In a bowl, combine the softened unsalted butter, pure maple syrup, Dijon mustard, chopped rosemary, thyme, salt, and black pepper. Stir until you have a smooth, fragrant paste. This mixture will bring that perfect balance of sweet, savory, and herbal flavors to the turkey.
Step 3: Apply the Glaze Under and Over the Skin
Gently loosen the skin over the turkey breast by sliding your hand carefully between the skin and meat. Spread half of the maple butter mixture directly underneath the skin—this helps keep the breast meat incredibly moist. Rub the remaining glaze all over the outside of the bird for a luscious, caramelized finish once roasted.
Step 4: Stuff the Cavity
Fill the turkey’s cavity with the quartered onion, apple, halved garlic head, and a few sprigs of fresh thyme, rosemary, and sage. These ingredients will infuse the meat from the inside with subtle fruity sweetness and herbal aroma during the long roast.
Step 5: Roast Your 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 things moist and catch drippings for gravy. Cover the bird loosely with foil and roast for about 2½ to 3 hours, or roughly 13 to 15 minutes per pound.
Step 6: Baste and Uncover
Every 45 minutes, open the oven and baste your turkey with the pan drippings for added moisture and flavor. During the last 30 to 45 minutes of cooking, remove the foil to allow the skin to turn golden-brown and crisp. Your turkey is ready when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Step 7: Rest and Carve
Let your turkey rest for 20 to 30 minutes after roasting to let the juices redistribute. This makes carving easier and results in moist, tender slices bursting with that irresistible maple butter flavor.
How to Serve Maple Butter Glazed Turkey Recipe
Garnishes
To make your Maple Butter Glazed Turkey look as stunning as it tastes, sprinkle fresh chopped herbs like thyme or rosemary around the platter. Add a few slices of roasted apples or caramelized onions on the side to echo the flavors in the turkey. A drizzle of pan gravy over the carved turkey takes things to the next level.
Side Dishes
This glazed turkey pairs beautifully with autumn-inspired sides—think creamy mashed potatoes, roasted root vegetables, and a tangy cranberry sauce. For a leafy touch, a simple mixed greens salad with toasted pecans and a maple vinaigrette ties everything back to the star glaze.
Creative Ways to Present
For an unforgettable presentation, serve slices of the turkey atop a wooden board surrounded by whole roasted garlic cloves and herb sprigs. Alternatively, carve individual breast portions and place on warm plates with a spoonful of maple-infused gravy and a colorful vegetable medley to wow your guests visually and on the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover turkey tightly in foil or airtight containers and refrigerate. Stored carefully, the turkey will stay juicy and flavorful for 3 to 4 days, perfect for sandwiches, salads, or quick reheats.
Freezing
If you want to save your Maple Butter Glazed Turkey Recipe for longer, freeze carved pieces in freezer bags or containers. Be sure to remove as much air as possible. Properly stored, it can keep well for up to 3 months without significant flavor loss.
Reheating
For best results, reheat turkey slices gently in a covered dish in the oven at 300°F (150°C) with a splash of broth or water to prevent drying out. Alternatively, warm portions in a skillet over low heat, adding pan gravy or broth to maintain moisture.
FAQs
Can I use frozen turkey for this recipe?
Absolutely! Just be sure to fully thaw the turkey in the refrigerator for several days before cooking, as a properly thawed bird will roast more evenly and absorb the maple butter glaze better.
Is it necessary to baste the turkey?
Basting every 45 minutes with pan drippings helps keep the skin moist and enhances the flavor of the glaze. While it’s not mandatory, skipping basting may result in drier skin and less caramelization.
Can I prepare the maple butter glaze in advance?
Yes, you can mix the maple butter glaze a day ahead and keep it refrigerated. Bring it to room temperature before using so it’s easy to spread under and over the skin.
What if I don’t have fresh herbs?
Dried herbs can be used in a pinch—just reduce the amount by half since dried herbs are more concentrated. Fresh herbs, however, do provide a brighter, fresher taste that really elevates the dish.
How do I make gravy from the pan drippings?
After roasting, pour the drippings into a saucepan, skim off excess fat, and whisk in a bit of flour to form a roux. Gradually add chicken broth and maple syrup for sweetness, simmering until thickened into a luscious, fragrant gravy.
Final Thoughts
This Maple Butter Glazed Turkey Recipe is truly a treasure for any get-together or holiday feast. The marriage of sweet maple, creamy butter, and fresh herbs creates flavors that hug your palate and make every bite memorable. I encourage you to give this recipe a try—your friends and family will be glowing with joy, and you’ll feel proud knowing you served something so wonderfully delicious and comforting.
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Description
This Maple Butter Glazed Turkey recipe features a tender, juicy whole turkey coated in a sweet and savory maple butter glaze, infused with fresh herbs and roasted to perfection. Perfect for holiday gatherings, this dish combines the rich flavors of butter, maple syrup, and aromatic herbs for a festive main course that’s both elegant and comforting.
Ingredients
Turkey and Glaze
- 1 whole turkey (12–14 pounds), thawed if frozen
- ½ cup unsalted butter, softened
- ½ cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Stuffing for Cavity
- 1 onion, quartered
- 1 apple, quartered
- 1 head garlic, halved
- Fresh herbs (thyme, rosemary, sage) for cavity
Roasting
- 2 cups low-sodium chicken broth (for roasting pan)
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) to prepare for roasting the turkey.
- Prepare the Turkey: Remove giblets and neck from the bird. Pat the turkey dry thoroughly with paper towels to ensure a crispy skin.
- Make the Maple Butter Glaze: In a bowl, combine the softened butter, maple syrup, Dijon mustard, chopped rosemary, thyme, salt, and pepper. Mix well until smooth and uniform.
- Apply the Glaze: Carefully loosen the skin over the turkey breast without tearing it. Spread half of the maple butter mixture under the skin, directly on the meat. Rub the remaining glaze all over the outside of the turkey evenly.
- Stuff the Cavity: Fill the cavity of the turkey with the quartered onion, apple, halved garlic head, and sprigs of fresh thyme, rosemary, and sage for added aroma and flavor.
- Prepare for Roasting: Place the turkey on a rack inside a large roasting pan. Pour the low-sodium chicken broth into the bottom of the pan to keep moisture and catch drippings.
- Cover and Roast: Tent the turkey loosely with foil to prevent over-browning. Roast for approximately 2½ to 3 hours, which is about 13–15 minutes per pound. Every 45 minutes, baste the turkey with the pan drippings to keep it moist and flavorful.
- Brown the Skin: Remove the foil during the last 30–45 minutes of roasting to allow the skin to brown and become beautifully crispy.
- Check for Doneness: Insert a meat thermometer into the thickest part of the thigh; the turkey is safely cooked when the internal temperature reaches 165°F (74°C).
- Rest the Turkey: After removing from the oven, let the turkey rest for 20–30 minutes before carving to allow juices to redistribute, ensuring moist slices.
Notes
- For enhanced flavor, dry brine the turkey the day before by rubbing it with salt and refrigerating uncovered.
- Use the collected pan drippings to create a rich, maple-infused gravy to accompany your turkey.
