📝 About This Recipe
This show-stopping centerpiece combines the rustic sweetness of pure Grade A maple syrup with the savory depth of roasted aromatics. A slow-roasted technique ensures the meat remains exceptionally succulent, while the maple-butter lacquer creates a stunning, mahogany-hued skin that is both crisp and flavorful. It is the ultimate celebration of North American flavors, perfect for a cozy holiday gathering or a grand Sunday feast.
🥗 Ingredients
The Bird
- 12-14 pounds Whole Turkey (fully thawed, neck and giblets removed)
- 2 tablespoons Kosher Salt (for dry brining)
- 1 tablespoon Black Pepper (freshly cracked)
Aromatic Cavity Stuffing
- 1 Yellow Onion (quartered)
- 3 sprigs Fresh Rosemary
- 5 sprigs Fresh Thyme
- 1 head Garlic (halved crosswise)
- 1 Lemon (halved)
Maple Herb Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/4 cup Pure Maple Syrup (Grade A Amber or Dark for best flavor)
- 1 tablespoon Fresh Sage (finely minced)
- 1/2 teaspoon Smoked Paprika (for color and depth)
The Maple Glaze
- 1/2 cup Pure Maple Syrup
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar (to balance the sweetness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position the oven rack in the lowest third of the oven.
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2
Pat the turkey extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin, so take your time with this step.
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3
Generously season the cavity of the turkey with salt and pepper. Stuff with the onion, garlic, lemon, rosemary, and thyme sprigs.
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4
In a small bowl, mix the softened butter, 1/4 cup maple syrup, minced sage, and smoked paprika until smooth.
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5
Gently loosen the skin over the breast meat with your fingers. Spread about half of the maple butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the turkey.
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6
Tuck the wing tips under the body and tie the legs together with kitchen twine to ensure even cooking.
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7
Place the turkey on a roasting rack set inside a large roasting pan. Pour 2 cups of water or chicken stock into the bottom of the pan to prevent drippings from burning.
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8
Roast the turkey for about 2 hours. If the skin begins to brown too quickly, tent the breast loosely with aluminum foil.
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9
While the turkey roasts, whisk together the glaze ingredients: 1/2 cup maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan over low heat until combined.
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10
During the final 45-60 minutes of cooking, begin brushing the turkey with the maple glaze every 15 minutes. This creates a thick, lacquered finish.
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11
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F (74°C).
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12
Carefully transfer the turkey to a carving board. Let it rest, uncovered, for at least 30-45 minutes before carving. This allows the juices to redistribute for maximum tenderness.
💡 Chef's Tips
Always use pure maple syrup; pancake syrup is mostly corn syrup and will not provide the same depth or caramelization. If you have time, dry-brine the turkey with salt in the fridge for 24 hours before roasting for the juiciest results. Use a meat thermometer rather than relying on the 'pop-up' timers that often come with turkeys, which are notoriously inaccurate. If the pan drippings are too sweet from the maple glaze to make gravy, balance them with an extra splash of cider vinegar or dry white wine. To prevent the glaze from burning, only start applying it during the last hour of roasting.
🍽️ Serving Suggestions
Serve with a side of roasted root vegetables glazed in balsamic to contrast the sweet maple. Pairs beautifully with a crisp, dry Riesling or a buttery Chardonnay. Offer a tart cranberry-orange relish on the side to cut through the richness of the turkey. Fluffy garlic mashed potatoes are the perfect vessel for any maple-infused pan juices. For a modern twist, serve alongside a kale and pomegranate salad with toasted pecans.