Maple Glazed Turkey
Elevate your holiday centerpiece with this irresistible Maple Glazed Turkey recipe, a perfect balance of savory and sweet. This 12-pound turkey is infused with the warm flavors of pure maple syrup, melted butter, and a touch of apple cider vinegar for a glossy, caramelized glaze. Aromatics like fresh rosemary, thyme, garlic, and citrus add layers of depth to each bite, while basting every 30 minutes ensures unmatched juiciness and a perfectly crisp golden skin. Serve this show-stopping roasted turkey with a rich pan sauce made from its flavorful drippings for a meal that embodies comfort and celebration. Whether for Thanksgiving or any festive gathering, this maple-glazed masterpiece is sure to wow your guests!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 0.5 cup unsalted butter
- 0.75 cup pure maple syrup
- 2 cups chicken or turkey stock
- 2 tablespoons apple cider vinegar
- 6 whole garlic cloves, peeled and crushed
- 4 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 1 tablespoon kosher salt
- 2 teaspoons black pepper, freshly ground
- 2 tablespoons olive oil
- 1 lemon, halved
- 1 onion, quartered
Instructions
Preheat your oven to 325°F (165°C). Position a rack in the lower third of the oven.
Remove the turkey giblets and pat the turkey dry with paper towels. Place the turkey on a roasting rack inside a large roasting pan.
Rub the turkey skin with olive oil and season it generously with kosher salt and black pepper. Place the lemon halves, onion quarters, garlic cloves, rosemary, and thyme sprigs inside the turkey cavity.
In a small saucepan, melt the butter over medium heat. Stir in the maple syrup, apple cider vinegar, and 1/2 cup of chicken or turkey stock. Cook for 2-3 minutes, stirring to combine, then remove from heat.
Brush the turkey with a layer of the maple glaze. Tent the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey, basting it every 30 minutes with additional glaze and pan drippings. Remove the foil during the last 45 minutes of cooking to allow the skin to crisp and brown.
Continue roasting until the thickest part of the turkey thigh registers 165°F (74°C) on a meat thermometer. This should take about 15 minutes per pound, or roughly 3 hours for a 12-pound turkey.
Carefully transfer the turkey to a cutting board or serving platter. Tent it with foil and let it rest for 20-30 minutes before carving.
While the turkey rests, prepare the pan sauce. Skim the fat from the drippings in the roasting pan. Add the remaining chicken or turkey stock to the pan and bring it to a simmer over medium heat, whisking to deglaze the pan. Serve the sauce alongside the carved turkey.
Nutrition Facts
Calories |
8597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.0 g | 344% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 6792 mg | 295% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 113.0 g | ||
| Protein | 1313.2 g | 2626% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 64.8 mg | 360% | |
| Potassium | 13865 mg | 295% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
