Description
A delicious oven-roasted whole turkey glazed with a rich and flavorful maple butter sauce, perfect for festive occasions. The turkey is dry brined for enhanced juiciness and flavor, then roasted to perfection and brushed with a sweet-savory maple butter glaze that caramelizes beautifully on the skin, resulting in a tender, moist, and aromatic main dish.
Ingredients
Scale
For the Turkey
- 1 whole turkey (12–14 lb), neck and giblets removed
- ⅔ cup kosher salt (or 6 tbsp + ½ tsp Morton salt)
- 1 tbsp coarse black pepper
- 2 tbsp garlic powder
- 2 tbsp light brown sugar
- 1 tbsp olive or vegetable oil
- 1 cup water
For the Maple Butter Glaze
- ½ cup (1 stick) unsalted butter
- ¼ cup pure maple syrup
- 2 tbsp soy sauce or tamari
- 2 tbsp unseasoned rice or white wine vinegar
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
Instructions
- Dry Brine: Pat the turkey dry with paper towels. In a bowl, mix together kosher salt, coarse black pepper, garlic powder, and light brown sugar. Rub this mixture generously all over the turkey, including under the skin. Place the turkey uncovered on a tray or plate and chill it in the refrigerator for 12 to 24 hours to allow the flavors to penetrate and the skin to dry for crispier roasting.
- Prep for Roasting: Remove the turkey from the refrigerator about 1 hour before roasting to bring it to room temperature. Lightly rub the turkey skin with olive or vegetable oil to help with browning. Preheat your oven to 325°F (163°C). Place the turkey on a rack set inside a roasting pan, and add 1 cup of water to the bottom of the pan to keep it moist and catch drippings.
- Roast: Place the turkey in the preheated oven and roast for approximately 2.5 to 3 hours, or until the internal temperature reaches 135°F (57°C) measured with a meat thermometer in the thickest part of the breast. If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil to prevent burning.
- Make the Glaze: While the turkey roasts, prepare the maple butter glaze. In a small saucepan, combine unsalted butter, pure maple syrup, soy sauce or tamari, rice or white wine vinegar, Worcestershire sauce, and fresh thyme sprigs. Simmer gently over medium heat for 5 to 7 minutes until well combined and fragrant. Remove from heat and discard the thyme sprigs.
- Glaze & Finish: When the turkey reaches the initial temperature, begin brushing it generously with the prepared maple butter glaze every 20 minutes. Continue roasting until the turkey reaches a safe internal temperature of 165°F (74°C) in the thickest part of the thigh, with a total cook time of approximately 3.5 to 4.5 hours. The repeated glazing will create a beautiful caramelized coating.
- Rest & Carve: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute. Carve the turkey and serve it hot, accompanied by extra glaze or pan drippings for added flavor.
Notes
- Dry brining the turkey overnight enhances moisture retention and flavor depth.
- Use a meat thermometer to ensure accurate doneness and avoid overcooking.
- You can substitute soy sauce with tamari for a gluten-free option.
- Adjust the sweetness of the glaze by varying the amount of maple syrup according to your taste.
- Letting the turkey rest after roasting ensures juices are reabsorbed for a juicy texture.
- If the skin browns too fast, tent with foil to prevent burning while the turkey finishes cooking.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey with glaze)
- Calories: 390
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 105 mg
