Maple Roast Turkey
Elevate your holiday centerpiece with this irresistibly flavorful Maple Roast Turkey, a must-try recipe that blends the rich sweetness of pure maple syrup with the savory aroma of fresh herbs. Tender and juicy, this 12-pound turkey is infused with a luscious maple herb butter featuring rosemary, thyme, and garlic, spread both under and over the skin for maximum flavor. As it roasts to golden perfection, a medley of carrots, celery, and onion tucked inside the cavity enhances the turkey's depth of flavor, while chicken broth keeps it moist. Perfectly seasoned with salt, pepper, and basted every 30 minutes, this recipe ensures a beautifully caramelized finish that's as stunning as it is delicious. Whether you're preparing Thanksgiving dinner or a special occasion, this showstopping dish promises to delight a crowd with its balance of sweet, savory, and herbaceous notes. Don't forget to let it rest before carving to lock in those mouthwatering juices!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 1 cup pure maple syrup
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons salt
- 1 tablespoon black pepper, freshly ground
- 2 cups chicken or turkey broth
- 3 pieces carrots, roughly chopped
- 3 pieces celery stalks, roughly chopped
- 1 piece yellow onion, quartered
Instructions
Preheat your oven to 325°F (165°C) and position a rack in the lower third of the oven.
Remove the turkey giblets and neck from the cavity. Rinse the turkey with cold water and pat dry with paper towels.
In a small bowl, combine unsalted butter, maple syrup, rosemary, thyme, and minced garlic. Mix until it forms a smooth, herb-infused butter.
Gently loosen the skin on the breast and legs of the turkey by carefully sliding your hand underneath it. Spread half of the maple herb butter under the skin and the remaining half on the outside of the skin.
Season the turkey generously with salt and black pepper both on the outside and inside the cavity.
Fill the cavity with the chopped carrots, celery, and onion to help flavor the turkey as it cooks.
Place the turkey on a roasting rack set inside a large roasting pan. Pour the chicken or turkey broth into the bottom of the pan to keep the turkey moist while roasting.
Roast the turkey in the preheated oven, basting it with the pan drippings every 30 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). This will take approximately 15 minutes per pound, or about 3-3.5 hours for a 12-pound turkey.
If the turkey skin begins to darken too quickly, tent it loosely with aluminum foil to prevent burning.
Once the turkey reaches the desired temperature, remove it from the oven, cover it with foil, and let it rest for at least 20–30 minutes before carving to allow the juices to redistribute.
Carve the turkey and serve it with your favorite sides for a delicious meal!
Nutrition Facts
Calories |
9886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.5 g | 492% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 18799 mg | 817% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 161.0 g | ||
| Protein | 1320.2 g | 2640% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 66.9 mg | 372% | |
| Potassium | 15119 mg | 322% | |
*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.
