Thanksgiving is a time of gratitude, family, and, of course, sumptuous meals. The centerpiece of most Thanksgiving dinners is the turkey; we have the perfect recipe to ensure yours is the talk of the table. Dive into Maple-Glazed Turkey, a dish that promises a golden, crispy exterior with a juicy, flavorful interior.

Maple syrup, a sweet sap derived from maple trees, is often associated with breakfast pancakes and waffles. However, its culinary applications are vast. In this recipe, maple syrup serves as a glaze, providing a sweet and savory balance to the turkey. The sugars in the syrup caramelize during roasting, ensuring crispy skin and a deep, golden hue.

Ingredients (Serves 10–12)

1 whole turkey (about 14 pounds), thawed
2 lemons, halved
4 mandarin oranges, halved
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

For the Maple Glaze:

2 cups pure maple syrup
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon dried crushed thyme
½ teaspoon dried rosemary
1 tablespoon fresh sage leaves, finely chopped

Instructions

1. Prepare the Maple Glaze

In a small bowl, combine maple syrup, paprika, salt, white pepper, garlic powder, thyme, rosemary, and finely chopped sage.
Stir well until the ingredients are fully incorporated. Set aside.

2. Prep the Turkey

Preheat the oven to 325°F (165°C).
Remove the turkey from its packaging. Pat it dry with paper towels to ensure the skin crisps nicely.
Place the turkey on a baking rack set inside a roasting pan.
Stuff the cavity with the halved lemons and mandarin oranges for a subtle citrus aroma.

3. Apply the Glaze

Brush the turkey generously with half of the maple glaze, making sure to coat it evenly.
Sprinkle the outside with coarse salt and freshly ground black pepper for extra flavor.

4. Roast the Turkey

Place the turkey in the preheated oven.
Roast, basting every 30 minutes with the pan juices and an extra layer of glaze, to keep the turkey moist and flavorful.
Continue roasting until the skin is a deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 170°F (77°C). This usually takes 3.5 to 4 hours, depending on your oven.

5. Rest and Serve

Remove the turkey from the oven and tent it loosely with foil.
Let it rest for 15–20 minutes before carving to allow the juices to redistribute.
Slice and serve with your favorite holiday sides.

Tips for Success

Check Early: Begin checking the turkey’s temperature after the 3-hour mark to prevent overcooking.
Make Ahead: You can prepare the glaze up to 2 days in advance and store it in the refrigerator.
Extra Glaze: Simmer leftover glaze until slightly thickened to serve as a drizzle over the carved turkey.

Timing

Prep Time: 20 minutes
Cook Time: 3.5–4 hours
Rest Time: 15–20 minutes
Total Time: ~4.5 hours

Embraced the warmth of this Maple-Glazed Turkey delight? Spread the Thanksgiving cheer! Pin the image below to your Pinterest board and let others savor the magic too.

Tips & Tricks for the Perfect Maple-Glazed Turkey:

1. Thawing the Turkey:

Always allow ample time for your turkey to thaw. A good rule is to allow 24 hours of thawing in the refrigerator for every 4-5 pounds of turkey.

2. Uniform Cooking:

To ensure even cooking, consider trussing your turkey. This keeps the wings and legs close to the body and promotes uniform cooking.

3. Basting:

While basting helps keep the meat moist, avoid opening the oven too frequently. This can cause significant temperature fluctuations. Instead, aim to baste every 30 minutes.

4. Maple Glaze:

If you find your glaze thickens too much as you baste, you can slightly warm it to make it more spreadable.

5. Monitoring Temperature:

Invest in a good quality meat thermometer. Insert it into the thickest part of the thigh but not touching the bone. This will give you the most accurate reading.

6. Tenting with Foil:

If your turkey skin is browning too quickly, you can loosely cover the turkey with aluminum foil to prevent it from burning.

7. Resting is Key:

After removing your turkey from the oven, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.

8. Carving:

Use a sharp knife and start by removing the legs and thighs. Then, slice the breast meat against the grain for tender slices.

9. Leftovers:

Turkey tends to dry out when reheated. To prevent this, drizzle some broth or gravy over the meat before reheating.

10. Sage in the Glaze:

Fresh sage can have a strong flavor. If you’re not a fan, you can reduce the amount or omit it altogether.

Maple-Glazed Turkey Serving Suggestions for a Thanksgiving Feast:

1. Creamy Mashed Potatoes:

Yukon gold potatoes: 5 lbs, peeled and cubed
Roasted garlic: 1 head
Heavy cream: 1 cup
Butter: 4 tbsp
Salt and pepper to taste

2. Green Bean Almondine:

Fresh green beans: 2 lbs, trimmed
Butter: 3 tbsp
Toasted almonds: 1 cup, sliced

3. Homemade Cranberry Sauce:

Fresh cranberries: 12 oz
Orange zest: from 1 orange
Cinnamon: 1 stick
Maple syrup: ½ cup

4. Savory Herb Stuffing:

Crusty bread cubes: 8 cups
Onions: 2, diced
Celery: 4 stalks, diced
Sage, rosemary, and thyme: 2 tsp each, finely chopped
Chicken or turkey broth: 2 cups

5. Roasted Root Vegetables:

Carrots, parsnips, beets, and sweet potatoes: 2 lbs total, peeled and diced
Olive oil: 3 tbsp
Rosemary: 2 tsp, chopped
Sea salt: 1 tsp

6. Sweet Potato Casserole:

Sweet potatoes: 4 lbs, peeled and boiled
Pecans: 1 cup, chopped
Brown sugar: ½ cup
Butter: 4 tbsp, melted

7. Gravy:

Turkey drippings: 2 cups
Flour: 2 tbsp
Chicken or turkey broth: 1 cup
Salt and pepper to taste

8. Pumpkin Pie:

Pumpkin puree: 15 oz can
Pie crust: 1
Eggs: 3
Sugar: ¾ cup
Cinnamon, nutmeg, and cloves: 1 tsp each

9. Mulled Wine or Cider:

Red wine or apple cider: 1 bottle (750 ml)
Cinnamon sticks: 3
Cloves: 10
Star anise: 2
Orange slices: from 1 orange

10. Freshly Baked Rolls:

Bread flour: 4 cups
Active dry yeast: 1 packet
Warm water: 1 ¼ cups
Sugar: 2 tbsp
Salt: 1 tsp
Butter: 4 tbsp, melted

4.8/5 (13 Reviews)

Roasted Maple-Glazed Turkey Recipe