Description
This Maple-Butter-Glazed Turkey recipe offers a flavorful and tender holiday centerpiece using a homemade seasoning rub and a rich maple butter glaze. The turkey is brined with a seasoning mix, roasted to perfection while being basted with a sweet and savory glaze made from butter, pure maple syrup, soy sauce, vinegar, and Worcestershire sauce. The combination of aromatic herbs and the maple glaze results in a beautifully caramelized, juicy turkey perfect for festive gatherings.
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 dry thoroughly to ensure the skin crisps during roasting.
- Remove Wings: Pull one wing outward to expose the joint, then cut through it with a sharp boning or chef’s knife to remove the wing. Repeat on the opposite side.
- Remove Legs and Thighs: Cut through the skin between the legs and the body, then pop each leg joint out of its socket and cut to remove both legs and thighs.
- Remove Backbone: Using kitchen shears, cut along both sides of the backbone to remove it. Save the backbone for stock if desired.
- Flatten Breast: Press down firmly on the breast to flatten it, helping the turkey cook evenly.
- Prepare Seasoning Mix: Grind black peppercorns into a coarse powder using a spice mill or mortar and pestle. In a small bowl, combine the ground pepper, kosher salt, garlic powder, and light brown sugar.
- Season Turkey: Rub this seasoning mixture all over the turkey parts, ensuring to also apply some under the skin for maximum flavor.
- Chill: Place the turkey parts on a wire rack set inside a rimmed baking sheet. Chill uncovered in the fridge for at least 1 hour, preferably overnight, to enhance flavor and tenderness.
- Preheat Oven: Set the oven to 425°F (220°C) to start roasting at a high temperature for crispy skin.
- Prepare Glaze: Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook until fragrant, about 1 minute. Then add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce. Stir until butter melts and glaze is smooth, then set aside.
- Start Roasting: Brush the turkey parts generously with some of the glaze. Roast the turkey parts in the oven for 30 minutes at 425°F (220°C).
- Lower Temperature and Continue Roasting: Reduce oven temperature to 350°F (175°C) and continue roasting. Baste with glaze every 15 minutes until the internal temperature of the thickest part of the breast reaches 150°F and the thighs reach 165°F, about 1½ to 2 hours total depending on size.
- Rest and Carve: Remove the turkey from the oven and let it rest uncovered for at least 20 minutes to allow juices to redistribute, ensuring moist, tender meat before carving.
Notes
- Removing the backbone and flattening the turkey allows for more even roasting and easier carving.
- Chilling the seasoned turkey uncovered overnight helps dry the skin for a crispier roast.
- Use a meat thermometer to monitor internal temperatures for perfectly cooked turkey; breast should reach 150°F, thighs 165°F.
- If desired, reserve removed backbone for homemade turkey stock or gravy base.
- Adjust soy sauce and Worcestershire sauce quantities in glaze to taste, especially if a less salty glaze is preferred.
