Description
This Maple-Butter-Glazed Turkey recipe features a beautifully roasted turkey enhanced with a sweet and savory maple-butter glaze. The turkey is brined with a flavorful seasoning mixture and roasted in the oven until tender and juicy, then basted repeatedly with a luscious glaze to create a golden, caramelized finish perfect for holiday gatherings or special dinners.
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
Instructions
- Prepare the Turkey: Place the turkey breast side up on a large cutting board and pat it dry thoroughly to remove excess moisture, facilitating better seasoning adherence and browning.
- Remove the Wings: Pull one wing outward to expose the joint and cut through with a sharp boning or chef’s knife to remove it; repeat on the other side to detach both wings.
- Remove Legs and Thighs: Cut through the skin between the legs and body, pop the leg joints out of their sockets, and carefully cut to remove both legs and thighs from the bird.
- Remove Backbone: Using kitchen shears, cut along both sides of the backbone to remove it completely; save the backbone if you wish to make stock later.
- Flatten the Breast: Press down firmly on the breast to flatten it, which promotes even cooking and better glaze absorption.
- Prepare Seasoning: Grind the black peppercorns into a coarse powder using a spice mill or mortar and pestle, then mix with kosher salt, garlic powder, and light brown sugar in a small bowl.
- Season the Turkey: Rub the seasoning mixture all over the turkey parts, making sure to get under the skin for deeper flavor penetration.
- Chill the Turkey: Place the turkey on a wire rack inside a rimmed baking sheet and chill uncovered in the refrigerator for at least 1 hour, preferably overnight, to enhance flavor and tenderness.
- Preheat Oven: When ready to cook, preheat the oven to 425°F (220°C).
- Make the Glaze: Heat the 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, stirring until the butter melts and the mixture is smooth. Remove from heat and set aside.
- Start Roasting: Brush the turkey parts with some of the glaze and place them in the oven to roast at 425°F for 30 minutes to start caramelizing.
- Continue Roasting: Reduce oven temperature to 350°F (175°C) and continue roasting the turkey. Baste with the maple-butter glaze every 15 minutes to build layers of flavor and a shiny glaze. Roast until a thermometer inserted into the thickest part of the breast reads 150°F and the thighs reach 165°F, about 1½ to 2 hours total depending on bird size.
- Rest and Carve: Remove the turkey from the oven and allow it to rest for at least 20 minutes to let juices redistribute, ensuring moist, tender meat before carving and serving.
Notes
- Removing the backbone turns the turkey into a spatchcock style, which helps it cook more evenly and faster.
- Chilling the turkey uncovered helps dry out the skin for a crispier roast.
- Using a meat thermometer is critical to avoid undercooking or overcooking the turkey.
- The glaze can be adjusted to taste by modifying the amount of maple syrup or soy sauce.
- Save any leftover glaze for drizzling over carved turkey.
