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
Scale
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.
