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
Scale
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.
