Description
This Maple Butter Glazed Turkey combines the deep, warm flavors of maple and butter, infusing the bird with a sweet, aromatic glaze that caramelizes beautifully in the oven. Breaking down the turkey before roasting ensures every piece is perfectly seasoned and cooked to tender, juicy perfection, making it a flavorful showstopper for your holiday table.
The process may seem involved, but it’s straightforward with a high reward: a golden-brown turkey with glistening, crispy skin and rich, tender meat. This dish is perfect for gatherings, offering a blend of traditional holiday flavors with an elevated twist that guests will love.
Ingredients
Units
Scale
- 1 (12-14-lb.) whole turkey, neck and giblets removed
- 1 Tbsp. black peppercorns, coarsely ground
- 2/3 cup Diamond Crystal kosher salt (or 6 Tbsp. plus 1/2 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
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup pure maple syrup
- 2 Tbsp. soy sauce or tamari
- 2 Tbsp. unseasoned rice vinegar or white wine vinegar
- 1 Tbsp. Worcestershire sauce
Instructions
- Place the turkey on a large cutting board, pat dry, and separate the wings and legs using a sharp knife.
- Prepare the dry brine by mixing black peppercorns, kosher salt, garlic powder, and light brown sugar.
- Position turkey parts on a rack over a baking sheet, sprinkle the dry brine liberally on all sides, and let it rest for at least 1 hour or up to 1 day.
- Rinse the baking sheet, add 1 cup water, place the turkey rack back on, and coat with oil.
- Prepare the glaze by simmering butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce with thyme until thickened, about 8-10 minutes.
- Preheat oven to 425°F (220°C) and roast turkey until golden, about 20–30 minutes, rotating halfway.
- Reduce temperature to 300°F (150°C), brush with glaze every 20 minutes, and add water as needed. Cook until internal temperature reaches 150°F for breasts and 170°F for thighs, about 1½ hours total.
- Let the turkey rest for 30–60 minutes before carving.
- Prep Time: 25 minutes
- Cook Time: 90 minutes