Description
This Maple Butter Glazed Turkey is a succulent, oven-roasted centerpiece perfect for any festive occasion. Featuring a dry-brined turkey enhanced with a sweet and savory maple butter glaze, this recipe yields tender, flavorful meat with a beautifully caramelized skin. The glaze combines pure maple syrup, butter, soy sauce, and fresh thyme for a rich and aromatic finish.
Ingredients
Scale
For the Turkey
- 1 whole turkey (12–14 lb), neck and giblets removed
- ⅔ cup kosher salt (or 6 tbsp + ½ tsp Morton salt)
- 1 tbsp coarse black pepper
- 2 tbsp garlic powder
- 2 tbsp light brown sugar
- 1 tbsp olive or vegetable oil
- 1 cup water
For the Maple Butter Glaze
- ½ cup (1 stick) unsalted butter
- ¼ cup pure maple syrup
- 2 tbsp soy sauce or tamari
- 2 tbsp unseasoned rice or white wine vinegar
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
Instructions
- Dry Brine: Pat the turkey dry with paper towels. In a small bowl, combine kosher salt, coarse black pepper, garlic powder, and light brown sugar. Rub this mixture thoroughly all over the turkey, including under the skin to ensure deep flavor penetration. Place the turkey uncovered on a rack set over a baking sheet or roasting pan and refrigerate for 12 to 24 hours to dry brine.
- Prep for Roasting: Remove the turkey from the refrigerator and allow it to come to room temperature for about 1 hour. Lightly rub the outside of the turkey with olive or vegetable oil. Preheat your oven to 325°F (163°C). Position the turkey breast side up on a rack inside a roasting pan. Pour 1 cup of water into the bottom of the roasting pan to keep the environment moist during cooking.
- Roast: Place the turkey in the preheated oven. Roast for approximately 2.5 to 3 hours, or until the internal temperature in the thickest part of the breast reaches 135°F (57°C). If the skin begins to brown too rapidly, tent the turkey loosely with foil to prevent burning while allowing it to continue cooking evenly.
- Make the Glaze: While the turkey roasts, prepare the glaze. In a small saucepan over medium heat, combine softened unsalted butter, pure maple syrup, soy sauce or tamari, unseasoned rice or white wine vinegar, Worcestershire sauce, and fresh thyme sprigs. Bring the mixture to a gentle simmer and allow it to cook for 5 to 7 minutes, stirring occasionally. Remove the thyme sprigs and discard them once the glaze is fragrant and slightly thickened.
- Glaze and Finish Roasting: Every 20 minutes during the last 1 to 1.5 hours of roasting, brush the turkey generously with the maple butter glaze. Continue roasting until the internal temperature in the thickest part of the thigh reaches 165°F (74°C), indicating the turkey is fully cooked. This final roasting and glazing period will take a total of 3.5 to 4.5 hours.
- Rest and Carve: Remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes; this allows the juices to redistribute, resulting in moist meat. Carve the turkey and serve with extra maple butter glaze or pan drippings for added flavor.
Notes
- Dry brining enhances the turkey’s flavor and ensures juicy meat by allowing the salt to penetrate deeply.
- Letting the turkey come to room temperature before roasting helps it cook evenly.
- Using a roasting rack elevates the turkey, promoting even heat circulation and preventing soggy skin.
- Monitoring internal temperature is crucial for safe and perfect doneness; use a reliable meat thermometer.
- Adjust glaze ingredients to taste if you prefer a sweeter or more tangy finish.
- Resting time is essential to lock in moisture before carving.
- If you want a crisper skin, remove the foil in the last 10–15 minutes of roasting.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked turkey with glaze)
- Calories: 390
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg
