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.

Maple-Glazed Turkey Recipe

Ingredients:

• Turkey: 14-pound, thawed
• Lemons: 2, halved
• Mandarin oranges: 4, halved
• Coarse salt: 2 tsp
• Freshly ground pepper: 1 tsp
• Pure maple syrup: 2 cups
• Ground paprika: 1 tsp
• Salt: 1 tsp
• White pepper: ½ tsp
• Garlic powder: ½ tsp
• Dried crushed thyme: ½ tsp
• Dried rosemary: ½ tsp
• Fresh sage leaves: 1 TBSP, finely chopped

Instructions

Maple Glaze Preparation:

1. In a bowl, mix together maple syrup, rosemary, paprika, salt, white pepper, garlic powder, thyme, and finely chopped sage leaves.
2. Stir until all ingredients are well combined.

Roasting Turkey:

1. Preheat the oven to 325 degrees F.
2. Prepare the turkey by removing any packaging and patting it dry.
3. Position the turkey on a baking rack set in a roasting pan.
4. Fill the turkey’s cavity with halved mandarin oranges and lemons.
5. Generously brush the turkey with half of the prepared maple glaze.
6. Roast the turkey in the preheated oven, basting it every 30 minutes with its juices and reapplying the glaze as needed.
7. Continue roasting until the turkey achieves a golden brown color and an internal temperature of 170 degrees F.
8. Once cooked, allow the turkey to rest under a foil cover for about 10 minutes before carving.

Note: Always use a meat thermometer to ensure the turkey is cooked safely and perfectly.

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