Maple Butter Glazed Turkey (Print-Friendly Version)

Succulent turkey glazed with maple butter, fresh herbs, and aromatics for luscious flavor and golden, crispy skin.

# Ingredients List:

→ Main Ingredients

01 - 1 whole turkey, 5.5–7.3 kg (12–16 lbs), fresh or thawed
02 - 225 g unsalted butter, softened, plus 55 g for the pan and basting
03 - 120 ml pure maple syrup, dark robust grade
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme leaves
06 - 1 tablespoon fresh sage, finely chopped
07 - 4 cloves garlic, minced
08 - 1 large yellow onion, roughly chopped
09 - 2 stalks celery, roughly chopped
10 - 1 medium apple or orange, quartered
11 - 950 ml chicken or vegetable broth, plus extra as needed
12 - 2 tablespoons kosher salt, plus additional for seasoning
13 - 1 tablespoon freshly ground black pepper, plus extra for seasoning
14 - 1 teaspoon smoked paprika (optional)
15 - 1 teaspoon Dijon mustard (optional)

→ Optional for Brining

16 - For wet brine: 1 cup (120 g) kosher salt, 120 g brown sugar, 3.8 litres vegetable broth, assorted aromatics
17 - For dry brine: 60 g kosher salt, 25 g sugar, 1 tablespoon black pepper

→ Optional Equipment

18 - Kitchen twine for trussing

# How to Make It:

01 - Defrost the turkey fully in the refrigerator, allowing 24 hours per 2.3 kg (5 lbs). Remove packaging, giblets, and neck. Rinse inside and out with cold water, then pat extremely dry with paper towels.
02 - For wet brine, dissolve salt and sugar in broth with aromatics, cool completely, submerge turkey, and refrigerate 12–24 hours. Rinse thoroughly and dry well. For dry brine, rub turkey with salt, pepper, and sugar blend; refrigerate uncovered 24–48 hours, then gently pat dry without rinsing.
03 - Generously season the turkey cavity with salt and pepper. Fill cavity with onion, celery, and quartered apple or orange.
04 - Gently separate skin from breast and thighs using fingers, taking care not to tear.
05 - Combine 225 g softened butter with rosemary, thyme, sage, garlic, smoked paprika (if using), 1 tablespoon kosher salt, and 1 tablespoon black pepper until evenly blended.
06 - Spread two-thirds of the herb butter beneath the skin over the breast and thighs. Rub remaining butter evenly over the entire exterior, including drumsticks and wings.
07 - Melt 55 g unsalted butter over low heat, remove from heat, whisk in maple syrup and Dijon mustard (if using) until homogenous. Reserve for roasting and basting.
08 - Tie turkey legs together with twine and tuck wing tips under the body, if using twine.
09 - Preheat oven to 220°C (425°F). Place a rack in a large roasting pan. Add 475 ml broth to pan base.
10 - Place turkey breast-side up on rack. Roast at 220°C for 30–45 minutes to develop colour and begin crisping skin.
11 - Lower oven to 160°C (325°F). Brush turkey generously with maple butter glaze. Return to oven.
12 - Continue roasting at 160°C, basting every 45–60 minutes with glaze and pan juices. Add extra broth as needed to maintain 2–5 cm liquid in pan and tent with foil if excessive browning occurs.
13 - Roast until internal temperature in the thickest part of the thigh reaches 74°C (165°F) and breast reaches 71–74°C (160–165°F). Check stuffing temperature if present; it must reach 74°C.
14 - Approximately 20–30 minutes before completion, apply final glaze coating for maximum sheen and caramelization.
15 - Transfer roasted turkey to a cutting board. Tent loosely with foil and let rest for 20–45 minutes to retain juices.
16 - Remove legs and thighs, separate at the joints. Slice breast meat against the grain. Arrange on a warmed platter for serving.
17 - Pour drippings from roasting pan into a separator, reserving 60 ml fat. Heat pan over two burners, add reserved fat, then 30 g flour, whisking into a roux. Gradually add separated drippings and 500–750 ml broth, whisking until thickened, 5–10 minutes. Strain and season to taste.

# Extra Tips:

01 - For optimal skin crispness, ensure turkey is thoroughly dried before applying butter or roasting.
02 - Brining significantly enhances juiciness and flavour; dry brining yields exceptionally crisp skin.
03 - Allow for a minimum 20-minute resting period before carving to ensure juices redistribute throughout the meat.

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