If you’re looking for a show-stopping centerpiece that brings warmth and a touch of sweet sophistication to your holiday table, this Maple-Butter-Glazed Turkey Recipe is exactly what you need. The succulent turkey, perfectly seasoned and glazed with a luscious blend of maple syrup and butter, offers a harmony of savory and sweet that’s absolutely irresistible. Each bite melts in your mouth with a balance of juicy meat and sticky, flavorful glaze that will have your friends and family asking for seconds. Trust me, this recipe delivers not just incredible taste but also a memorable cooking experience that makes any occasion feel extra special.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that work together beautifully to elevate the humble turkey to something extraordinary. Each element plays a crucial role—kosher salt and garlic powder create the perfect savory base, while maple syrup and butter add that luxurious, caramelized finish that defines this dish.
- 12–14 lb turkey (neck and giblets removed): The star of the dish, providing plenty of juicy meat for 8 to 10 servings.
- Black peppercorns (1 Tbsp): Ground freshly for a perfect peppery kick.
- Diamond Crystal kosher salt (⅔ cup) or Morton kosher salt (6 Tbsp + ½ tsp): Critical for seasoning and brining the bird for tenderness.
- Garlic powder (2 Tbsp): Adds a gentle, savory depth without overpowering.
- Light brown sugar (2 Tbsp): Balances the salt with a subtle sweetness.
- Vegetable or extra-virgin olive oil (1 Tbsp): Helps to crisp the skin and carry flavor.
- Fresh thyme sprigs (2): Infuses a wonderful herbal aroma.
- Unsalted butter (½ cup, 1 stick): Essential for that rich, velvety glaze.
- Pure maple syrup (¼ cup): The hero ingredient that lends a beautiful amber sheen and sweetness.
- Soy sauce or tamari (2 Tbsp): Provides umami complexity.
- Unseasoned rice or white wine vinegar (2 Tbsp): Adds a touch of acidity to balance the glaze.
- Worcestershire sauce (1 Tbsp): Provides depth and a savory tang to the glaze.
How to Make Maple-Butter-Glazed Turkey Recipe
Step 1: Prepare and Break Down the Turkey
Start by placing your turkey breast-side up on a sturdy cutting board and pat it dry to ensure crisp skin later. Carefully pull one wing outward using your hands to expose the joint, then use a sharp boning or chef’s knife to slice through and remove the wing. Repeat on the other side for ease of handling and even cooking. Next, cut between the legs and body, freeing the legs and thighs by popping the joints from their sockets. Remove the backbone by cutting along both sides with kitchen shears—save it for stock if you like. Press down firmly on the breast to flatten it slightly; this helps cook the bird evenly.
Step 2: Season the Turkey
Grind the black peppercorns into a coarse powder using a spice mill or mortar and pestle. In a small bowl, mix together the freshly ground pepper, kosher salt, garlic powder, and light brown sugar. Generously rub this seasoning all over the turkey pieces, including under the skin to infuse maximum flavor. Place the turkey on a wire rack set inside a rimmed baking sheet and chill uncovered in the fridge for at least an hour, or better yet, overnight. This resting time allows the seasoning to penetrate deeply and tenderizes the meat beautifully.
Step 3: Prepare the Maple-Butter Glaze
Preheat your oven to 425°F (220°C) while you prepare the glaze. Heat the oil in a medium saucepan over medium heat, then add the thyme sprigs and cook for about one minute until fragrant. Reduce the heat slightly, add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce, stirring gently until the butter has melted and the mixture is perfectly smooth. Set this gorgeous glaze aside for basting the turkey as it roasts.
Step 4: Roast and Glaze the Turkey
Brush the turkey parts with a generous layer of the maple-butter glaze, then place them in the oven. Roast at 425°F for the first 30 minutes to kick-start browning and caramelization. After that, lower the oven temperature to 350°F (175°C) and continue roasting, basting with the glaze every 15 minutes. Keep going until the thickest part of the breast reaches 150°F and the thighs hit 165°F—this usually takes about 1½ to 2 hours depending on your bird’s size. This slow, steady roasting and frequent glazing build layers of luscious flavor and a stunning glossy finish.
Step 5: Rest and Carve
Once your turkey has reached the perfect internal temperature, remove it from the oven and let it rest uncovered for at least 20 minutes. This crucial step lets the juices redistribute so every slice remains moist and tender. After resting, carve your bird and prepare to wow your guests with a centerpiece bursting with flavor and adorned in that irresistible maple-butter glaze.
How to Serve Maple-Butter-Glazed Turkey Recipe
Garnishes
Simple garnishes elevate the presentation and add fresh notes that contrast beautifully with the rich glaze. Try sprigs of fresh thyme or rosemary tucked around the platter for a fragrant touch and a pop of green. Thinly sliced oranges or cranberries sprinkled on the side add color and subtle acidity that complements the sweet maple finish perfectly.
Side Dishes
This maple-butter-glazed turkey shines alongside hearty, comforting sides. Classic mashed potatoes or a creamy sweet potato casserole balance the sweet and savory flavors. Roasted Brussels sprouts tossed with a bit of bacon or a crisp green bean almondine bring textural contrast and fresh earthiness, making every bite an exciting experience.
Creative Ways to Present
For a stylish holiday table, carve the turkey on a large wooden cutting board surrounded by rustic elements—sprigs of herbs, seasonal fruits, and nuts. You can also arrange the slices on platters with small bowls of extra glaze or cranberry sauce for guests to customize their plates. This approachable yet elegant presentation invites everyone to dig in and savor the moment.
Make Ahead and Storage
Storing Leftovers
Leftover maple-butter-glazed turkey keeps beautifully in an airtight container in the refrigerator for up to 4 days. Store sliced portions and any reserved glaze separately to preserve moisture and flavor. This way, when you reheat or repurpose the turkey, it tastes just as fresh and delicious as the first time.
Freezing
If you want to keep your turkey for longer, freeze cooked, sliced portions tightly wrapped in plastic wrap and foil or in freezer-safe containers. Properly stored, the turkey will maintain its quality for up to 3 months. Defrost in the fridge overnight before reheating for best results.
Reheating
To reheat your maple-butter-glazed turkey pieces, warm gently in a low oven (around 300°F) covered loosely with foil, adding a bit of reserved glaze or broth to keep the meat moist. Microwave reheating works too but do it in short bursts to avoid drying the meat. This care ensures every bite remains tender and flavorful.
FAQs
Can I use this glaze on a whole turkey without breaking it down?
Absolutely! While breaking down the bird helps it cook faster and allows the glaze to penetrate more evenly, you can certainly roast a whole turkey with the maple-butter glaze. Just adjust the cooking time accordingly and baste frequently for that perfect finish.
Is it necessary to chill the turkey overnight after seasoning?
Chilling overnight is highly recommended because it lets the seasoning deeply penetrate the meat and helps dry out the skin for a crispier roast. However, if you’re short on time, even an hour in the fridge will yield great flavor.
Can I substitute the maple syrup with honey or another sweetener?
Maple syrup is key to the unique flavor and color of this glaze, but if needed, honey can be a good substitute. Keep in mind that honey offers a different floral sweetness and a slightly stickier texture. Avoid refined sugars, as they won’t create the same rich glaze.
What type of turkey is best for this recipe?
A fresh or fully thawed 12 to 14-pound turkey works best because it cooks evenly and fits this recipe’s timing. If you’re using a larger bird, adjust roasting times and consider breaking it down as described for more even cooking.
Can I prepare the glaze in advance?
Yes! Making the maple-butter glaze ahead of time saves effort on cooking day. Simply store it in an airtight container in the fridge and gently rewarm before using. This lets the flavors meld together beautifully and speeds up your cooking process.
Final Thoughts
If you want to impress your guests with a tender, flavorful turkey that carries a beautifully balanced sweet and savory glaze, this Maple-Butter-Glazed Turkey Recipe is an absolute winner. It’s approachable enough for a home cook but offers a luxurious finish that feels special for holidays or anytime you want to celebrate good food with loved ones. Give it a try—you’ll be delighted by how easy it is to create something so memorable and delicious.
Print
Maple-Butter-Glazed Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8–10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Maple-Butter-Glazed Turkey recipe offers a delightful twist on traditional roast turkey by incorporating a sweet and savory maple butter glaze that keeps the meat moist and flavorful. The turkey is broken down for even cooking and seasoned with a savory blend of garlic, brown sugar, and pepper, then chilled to enhance tenderness. Roasting at high heat initially seals in the glaze before lowering the temperature ensures perfect doneness.
Ingredients
Turkey and Seasoning
- 1 (12–14 lb) turkey, neck and giblets removed
- 1 Tbsp black peppercorns
- ⅔ cup Diamond Crystal kosher salt (or 6 Tbsp + ½ tsp Morton kosher salt)
- 2 Tbsp garlic powder
- 2 Tbsp light brown sugar
- 1 Tbsp vegetable oil or extra-virgin olive oil
- 2 sprigs thyme
Maple Butter Glaze
- ½ cup (1 stick) unsalted butter
- ¼ cup pure maple syrup
- 2 Tbsp soy sauce or tamari
- 2 Tbsp unseasoned rice vinegar or white wine vinegar
- 1 Tbsp Worcestershire sauce
Instructions
- Prepare the Turkey: Place the turkey breast side up on a large cutting board and pat it dry thoroughly.
- Remove Wings: Pull one wing outward to expose the joint. Use a sharp boning or chef’s knife to cut through and remove the wing. Repeat on the other side.
- Remove Legs and Thighs: Cut through the skin between the legs and body to pop the leg joints out of their sockets, then cut to remove both legs and thighs.
- Remove Backbone: Use kitchen shears to cut along both sides of the backbone and remove it. Reserve for stock if desired.
- Flatten the Breast: Press down firmly on the breast to flatten the turkey pieces for even cooking.
- Prepare Seasoning: Grind black peppercorns into a coarse powder using a spice mill or mortar and pestle, then mix with kosher salt, garlic powder, and light brown sugar.
- Season the Turkey: Rub the seasoning mixture all over the turkey parts, including under the skin to maximize flavor.
- Chill: Place the turkey on a wire rack set in a rimmed baking sheet and chill uncovered in the fridge for at least 1 hour, preferably overnight, to enhance flavor and tenderness.
- Preheat Oven: When ready to cook, preheat the oven to 425°F (220°C).
- Prepare Glaze: Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook until fragrant, about 1 minute. Add butter, maple syrup, soy sauce, rice vinegar, and Worcestershire sauce. Stir until butter melts and mixture is smooth. Set aside.
- Start Roasting: Brush the turkey parts generously with some of the glaze and roast in the oven for 30 minutes.
- Lower Temperature and Continue Roasting: Reduce oven temperature to 350°F (175°C). Continue roasting for about 1½ to 2 hours total, basting the turkey with glaze every 15 minutes until the breast reaches 150°F and thighs reach 165°F internally.
- Rest and Carve: Remove the turkey from the oven and let rest for at least 20 minutes before carving to allow juices to redistribute, ensuring juicy, tender meat.
Notes
- Removing the backbone and flattening the turkey allows for more even cooking and quicker roasting time.
- Chilling the seasoned turkey uncovered helps dry the skin, which results in crispier skin during roasting.
- Use a digital meat thermometer to check doneness accurately for best results.
- Reserve the backbone for making flavorful turkey stock to use in soups or gravies.
- Basting every 15 minutes helps build layers of rich flavor and keeps the turkey moist.
