Description
This Maple-Butter-Glazed Turkey is a succulent, flavorful roast perfect for holiday gatherings. The turkey is butterflied, seasoned with a savory blend of black pepper, kosher salt, garlic powder, and brown sugar, then chilled to enhance tenderness. Roasted in the oven and repeatedly basted with a rich glaze of butter, pure maple syrup, soy sauce, vinegar, and Worcestershire sauce, the result is a beautifully caramelized bird with moist, tender meat and a sweet-savory finish.
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
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 to remove excess moisture.
- Remove the Wings: Pull one wing outward to expose the joint; use a sharp boning or chef’s knife to cut through the joint and remove the wing. Repeat on the other side.
- Remove the Legs and Thighs: Cut through the skin between the legs and body, then pop the leg joints out of their sockets. Cut to remove both legs and thighs.
- Remove the Backbone: Using kitchen shears, cut along both sides of the backbone to remove it for flattening. Reserve it if desired for making stock.
- Flatten the Breast: Press down firmly on the breast to butterfly and flatten the turkey for even cooking.
- Prepare Seasoning: Grind black peppercorns into a coarse powder with a spice mill or mortar and pestle.
- Mix Seasonings: Combine the ground black pepper, kosher salt, garlic powder, and light brown sugar in a small bowl.
- Season the Turkey: Rub the seasoning mixture thoroughly all over the turkey pieces, including under the skin, for full flavor penetration.
- Chill the Turkey: Place the turkey on a wire rack set inside a rimmed baking sheet and refrigerate uncovered for at least 1 hour, preferably overnight, to enhance flavor and tenderness.
- Preheat Oven: When ready to cook, preheat your oven to 425°F (220°C).
- Make the Glaze: Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook for about 1 minute until fragrant, then add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce. Stir until butter melts and the glaze is smooth. Set aside.
- Start Roasting: Brush the turkey parts with some of the glaze, then roast in the preheated oven for 30 minutes.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 350°F (175°C). Continue roasting the turkey, basting with glaze every 15 minutes, until a thermometer inserted into the thickest part of the breast reads 150°F and the thighs reach 165°F, about 1½ to 2 hours total depending on bird size.
- Rest the Turkey: Remove from oven and let it rest for at least 20 minutes to allow juices to redistribute, ensuring moist and tender meat before carving.
Notes
- Removing the backbone and flattening (butterflying) the turkey promotes even cooking and faster roasting time.
- Chilling the seasoned turkey uncovered helps dry the skin for a crispier roast.
- Use a reliable meat thermometer to ensure turkey is safely cooked without drying out.
- The glaze adds a flavorful, caramelized finish; basting regularly enhances moisture and taste.
- For best flavor, prepare the turkey at least one day ahead to allow seasoning to penetrate deeply.
