- Meat and poultry
- Roast turkey
An incomparably moist roast turkey, roasted to perfection with savoury herbs and a hint of maple syrup. The gravy is delicious and could benefit from a glug or two of calvados, if liked.
3 people made this
- 475ml cold-pressed apple juice
- 5 tablespoons maple syrup
- 2 tablespoons chopped fresh thyme
- 2 teaspoons dried marjoram
- 2 1/2 teaspoons grated lemon zest
- 170g butter
- salt and pepper to taste
- 1 (6kg) whole turkey, giblets reserved
- 325g chopped onion
- 125g chopped celery
- 125g coarsely chopped carrots
- 475ml chicken stock
- For the gravy
- 700ml chicken stock, or as needed
- 3 tablespoons plain flour
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- salt and pepper to taste
MethodPrep:45min ›Cook:4hr ›Ready in:4hr45min
- Boil apple juice and maple syrup in a heavy saucepan over medium-high heat until reduced to 125ml, about 20 minutes. Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (this can be made up to 2 days ahead).
- Preheat oven to 190 C / Gas 5. Place oven rack in the lowest third of oven.
- Place turkey in a large roasting tin. Slide hand under skin of the breast to loosen breast skin. Rub about 8 tablespoons of the maple-butter mix under the skin of the breast. If planning on stuffing turkey do so now. Rub 4 tablespoons of the maple-butter mixture over the outside of the turkey. With kitchen string tie legs of turkey together loosely.
- Arrange the onion, celery and carrot around the turkey in the roasting tin. If desired the giblets may be added to the vegetables (if you have them). Sprinkle the remaining thyme and marjoram over the vegetables and pour 475ml chicken stock into the tin.
- Roast turkey at 190 C / Gas 5 for 30 minutes. Reduce oven temperature to 180 C / Gas 4, and cover turkey loosely with foil (shiny side towards turkey). Continue to roast until very tender, basting occasionally with pan juices, about 3 to 4 hours unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done. Transfer turkey to a platter and cover with foil. Reserve pan juices for gravy.
- To Make Gravy: Strain pan juices into a measuring jug. Let fat rise to the top and then spoon fat from juices. Add enough chicken stock to make 700ml. Transfer liquid to a heavy saucepan and bring to the boil.
- Mix 3 tablespoons of the reserved maple-butter mixture with the flour in a small bowl to form a paste. Whisk paste into hot stock. Add the chopped fresh thyme and bay leaf. Boil until reduced and thickened slightly, whisking occasionally. Season with salt and ground pepper to taste before serving.
Reviews & ratingsAverage global rating:(111)
Reviews in English (90)
by Whitney Hempsey
Great recipe! However I like to play around with things and found that a couple minor changes resulted in the best turkey I have ever eaten (my family agrees). The sweetness was a welcome change and especially great since my son and my husband both have a huge sweet tooth. I did add some brown sugar to the maple-butter glaze. Also, I had a large turkey injector left from thanksgiving and made my own injector butter mixture. I melted two sticks of butter, added 1/2C apple cider, 1/4C maple syrup and 1/4C brown sugar. heated over low-med heat until butter was melted and sugar was dissolved then injected all of the mixture into the turkey. Oh man, it was good! Oh, and for easy suffing, just buy the boxed stuff and chop up a sweet apple (i use gala) and thaw some frozen cranberries. Add the fruit to the stuffing when you prepare it, then stuff it all into the bird. So good, and very easy.-01 Feb 2008
This is by far, the absolute best turkey recipe I have ever made! Everyone loved it for Thanksgiving! I used a little more maple syrup, but it didn't throw anything off. Gravy is to die for!!! The best I've ever had! I've never known a turkey to come out so juicy and perfect! Even stuffy friends who would've rathered "went out for Thanksgiving" (hey! we live in NYC, whadda ya want?) were thoroughly delighted and impressed! I highly suggest to anyone who plans on making a turkey for the holidays to make this! Bon Appeite!-24 Nov 2000
This was a delicious turkey. A nice change from the traditional flavor. I stuffed this with the "Awesome Sausage Apple and Cranberry Stuffing" from this site and this made the best Turkey and stuffing I've ever eaten. I'll be making it again.-28 Dec 2005
Maple Mustard Roasted Turkey Thighs
This post may contain affiliate links. Please read my disclosure policy.
These Maple Mustard Roasted Turkey Thighs are super juicy, delicious and a great alternative for roasting a whole turkey. Perfect not just for Thanksgiving dinner but for any weekend supper.
I made this for my new Dutch family the first time I prepared an American Thanksgiving for them nearly 10 years ago, and it was such a big hit, it's become the family tradition. My Dutch stepson even uses this recipe (along with the chorizo dressing) to impress his Dutch friends who want to enjoy an American tradition. Do be careful if you use a brown-in-bag set-up, as the glaze is sticky and may peel off (that happened one year).
This was great! I forgot to add my minced giblets to the gravy but loved it anyway. The stuffing was also a hit, yum! I tried a different recipe last year, this one will be the tradition from now on.
I thought the glazed for the turkey was very tasty. I couldn't locate any corn bread so I made my own for the stuffing and the two flavours of the stuffing and the turkey was amazing. The gravy was very tasty as well.
This was absolutely divine! Perfect for a rich, gourmet Thanksgiving. This was my first turkey, and I'm so glad I chose this recipe. It was a challenge, but I passed with flying colors. I used everything to a t, and added a few things extra, I really wanted to nail the 'maple flavor'. I used the chorizo stuffing too, with a wild turkey that I brined in a maple syrup and juniper berries, etc. It couldn't have come out better! The turkey was incredibly juicy and moist. And you could really taste the maple flavoring too. I have to say, glaze is the way to go if you want that 'perfect turkey' look. Excellent!
superb! i made this for xmas. i brined it and the meat was firm and moist. i would definitely recommend stuffing the bird as the stuffing from inside the turkey cavity was heavenly. the stuffing i did in the cassarole was good but couldn't touch the stuffed stuff.
Amazing recipe. I too brined my turkey (was a 10 lb), which makes the turkey more moist. If you do brine, some recommend not stuffing the bird as the stuffing gets too salty. For sure use low-sodium broth and butter if you do. I used two cups of Kosher salt in 5 quarts water. Results were spectacular, with a wonderful dark glaze to the bird. Everyone loved it.
This is the best turkey I have ever had! The stuffing is a MUST. I've started making roasted chicken with this recipe, just so I can have it more often and not spend as much time as turkey requires.
Okay - this was the BEST turkey I have ever made. Rave reviews from my Thanksgiving guests - so moist and tasty(I brined the turkey using the instructions in the Bob Appetit ✃ Thanksgiving issue)and other than that, followed the recipe to a tee. The glaze was fabulous, the gravy spectacular, and we very much enjoyed the stuffing. Just finished all the leftovers today and are very sad it's all gone! This one's a keeper.
Iɽ give this 4 forks based on the incredibly yummy glaze, but I didn't think the stuffing was too spectacular so I just gave it 3. It did however make a gorgeous "varnished"-looking turkey. Only made a 13-pound bird so I have some glaze leftover, which I'm looking forward to using on some of the wild ducks my sweetie brings home. The gravy also was out of this world.
DELICIOUS--I BRINED THE TURKEY FIRST AND RUBBED WITH GARLIC AND SHALLOT CREAMED BUTTER HMMMMMMMMMMM
I made this for the second time this past Christmas. We brined the bird overnight and and rotissed it instead of roasting in the oven. We used all of the glaze on the turkey and used the the drippings (and turkey stock previously added to the drip pan) to make a delicious gravy. I used more ginger than called for and threw some dried orange peels (Chinese style) in the pan stock for a more intense ginger-orange flavor. I love this recipe.
I'm making it for the second time tonight. The only changes I've made are an increase in the amount of ginger in the glaze (I don't really measure these things), and a time adjustment, of course, for a smaller turkey.
This turkey was not only delicious, it was one of the most beautifully browned birds we've ever made. And the gravy was the most heavenly gravy I've every had. We did do two things a little differently from the recipe at our house: 1)We brined the turkey the night before with a mixture of water, course salt, brown sugar, and chipotle powder. Brining helps the turkey stay incredibly moist. However, you'll want to be sure to decrease the salt in the rest of the recipe, or you may want to skip brining if you don't like salt at all. We also only added 2 tablespoons of leftover glaze rather than all of the remaining glaze to the gravy. This gave the gravy a nice hint of maple-ginger, without making it too sweet.
Ingredients you&rsquoll need
This is just a list of ingredients you will need to make the Roasted Turkey Breast with Maple Mustard Glaze. Full measurements are listed further down below.
Boneless skinless turkey breast
Fresh sage, thyme, and rosemary leaves
Ground black pepper
For the glaze: Mustard, Maple Syrup, Low-sodium soy sauce, and Worcestershire sauce
Maple Roasted Turkey with Bacon and Sage
I’ve been making this Maple Roasted Turkey with Bacon and Sage for the last decade for our Thanksgiving dinner. As a matter of fact this post has been on my site for many years but it was more as a refuge for the recipe so I wouldn’t lose it.
One quick photo of the finished bird while people were waiting to eat dinner did not really do it the justice it deserved so this year I decided it was high time to do it right and feature my most favorite turkey ever.
I used to love changing up ingredients and doing something new each year with the holiday bird but then I did this recipe from an issue of Bon Appetit magazine and everything changed. The article was a charming tale of how Tyler Florence made this for the holiday with his son during a period when he found himself single again.
Well, Tyler is no longer single but I’m still making this bird albeit with a few of my own twists. It is quite simply the most amazing and wonderfully flavored star of our Thanksgiving meal.
I have no doubt that the first step towards the perfection of this Maple Roasted Turkey is the bird itself. After years of buying my turkey frozen at the grocery store, I’ve found that Sprouts has fresh turkeys available and I love that I can buy a bird one day and have it in the oven the next.
More of the things I love? The fresh sage that is still available from the garden in the fall that is added to butter for both the turkey and a fabulous cornbread stuffing (I might not stuff the bird but yes, I still call it stuffing!).
I have a theory about why sage is so prevalent in our Thanksgiving star…it’s the one herb that doesn’t seem affected by the chilly nights that come with Fall mine will stay alive until we get a really hard freeze in January.
Or I should say my neighbor Amy’s will stay alive until then. I’ve yet to plant one and she’s been generous with hers perfect right?
While the bacon and the sage are clearly important in a turkey with a moniker like Maple Roasted Turkey with Bacon and Sage, I honestly think the big huge secret to the success of this turkey is the use of maple syrup. I admit I had some trepidation myself at the thought of gravy with maple syrup but combined with the flavors of bacon and sage and turkey it is downright addictive stuff.
There is no secret why cornbread is the perfect stuffing for this dish imagine that maple goodness drizzled on top of cornbread. It is seriously an OH MY moment! I make two dressings each year one the cornbread that is a companion for this bird and another that is so unique I have to mention it here. Two different breads, bacon, pecans, and booze and the end result is out of this world. You should make this Pumpernickel and Rye Dressing with Bourbon too…just because!
How prophetic that I’ve been asked to work with The Federation of Quebec Maple Syrup Producers as a Brand Ambassador this isn’t my only use for what I deem an elixir of the Gods. I have a profound love for all things maple and combining it with bacon and bourbon is something I’m known for.
Those ingredients have peppered a plethora of recipes on this site and my fondness for maple syrup has been apparent for a long time so working with these folks is simply perfect.
The Federation was founded in 1966 with the mission of defending and promoting the economic, social and moral interests of its 7,400 maple businesses the men and women in this industry work together to collectively market their products.
The quality of their work and their products has made Canada the producer of 71% of today’s global maple syrup output, 91% of which is produced in Quebec. Friends brought me that gorgeous bottle of syrup pictured above after a trip to Canada (see, everyone knows what I like!) but when a bottle was sent to me by my Canadian friends it was, lo and behold, a jug of the Kirkland brand from Costco.
Filled with a metric amount I thought maybe that was only for Canada but no I went to my fridge and pulled out my own jug and son of a gun…made in Canada! I also have a dear friend who lives in Canada when asked what she could send me for a housewarming gift…well, really, do I need to tell you? I am maple syrup crazy!
I have a lot to learn about maple syrup and thought this graphic interesting…I mean really…who knew?
I had originally planned to announce my new affiliation with the Federation with a cookie that symbolizes my love of all things ‘maple syrupy.’ When I was a young girl and my mom was making assembly line peanut butter and jelly sandwiches for my siblings I was the rebel I always insisted on a combination of peanut butter and syrup instead.
Truth be told I’m betting with six kids there was not a lot of REAL maple syrup in our home but still it was maple flavored and I loved it and I still love that sandwich.
Once I was in charge of my own shopping choices, I made the switch to the real deal and there is simply no going back. So my big plans included concocting a sandwich cookie using peanut butter cookies with a maple syrup filling as a tribute to my devotion to all things maple for as long as I can remember.
But then Thanksgiving came into view and I decided it was time to make this turkey and share it with you and I could think of nothing better than showcasing the beauty of my bounty in this way. It’s delicious and unique and simply unforgettable.
I have never had one person enjoy this meal with us that hasn’t shared my love. The maple syrup is the most surprising, most noticeable and most memorable component. Looks like I won’t be off the hook for making this meal for a long time…and that works for me!
The cookie? Maybe I’ll get to it but it pales compared to this Maple Roasted Turkey with Bacon and Sage!
The Maple Roasted Turkey is smothered and stuffed with sage butter and then glazed every 30 minutes with the maple syrup. The first time I made it the syrup and fat combined in the bottom of my roasting pan and burned a bit so my first modification was to include pouring some chicken stock into the bottom of the roaster as it first goes into the oven.
Not only did that prevent any burning but it’s my notion that the steam in the oven is just one more reason why this bird is so amazingly moist. Brining? Absolutely no reason to and I’m fine with that!
The bacon is added during the last hour of cooking and I only use thick cut anything else would get too dry. Even with the bacon, the maple glazing does not stop so at the end of the roasting period, those slices are slightly crispy and maple glazed and totally worth their weight in gold.
There was a day when people fought for the roasted slices but I put an end to that no one gets them! Half of them are chopped and put into the stuffing and the rest are put on the plate of carved turkey so everyone can have a slice.
I don’t stuff the bird preferring to have to cook faster so I have a process the bird comes out of the oven, the bacon is chopped and added to the stuffing which is then put into the oven while the turkey rests and is carved. I long ago gave up the tradition of bringing a whole bird to the table we carve it and present it on a platter that makes serving it at the table so much easier.
Still slicing your turkey breast into thin slices? Try my technique of carving out the entire breast sections and then slicing them crosswise into thick steaks cutting across the grain makes for a more tender and juicy piece of meat.
When the Maple Roasted Turkey is done, that combination of stock, turkey drippings, maple syrup and bacon make for a gravy that is simply unbelievable, especially with the cornbread stuffing. I know…you want some right now don’t you?
No post about this years Maple Roasted Turkey with Sage and Bacon would be complete without my bragging a bit about my new toy. Yes, that’s right…cooking gadgets and utensils are every bit the cooks toy as skis are to someone else they bring joy to us in their use and when they are both functional and gorgeous it’s simply the best of both worlds.
When the kind people at Viking Ranges wondered if I would like to feature their latest (and greatest), this Viking 9 quart Oval Roaster with Metal Induction Lid & Rack, I was all ears. I still had not found my turkey roaster that had gone errant when I moved almost 2 years ago and it was time to give up hope.
The name Viking certainly has the cache of excellence so I was excited about working with them. When I thought roasting pan, I was picturing my old roaster in my mind a large rectangular unit with a rack. Period. So I was not completely prepared for this beauty.
The large oval roaster could have easily managed a much larger bird than the eleven-pounder I put to the test. Reversing the rack would prop a bird up a bit higher too allowing for more space but for my needs, I decided to cook it with the rack resting on the bottom not hung from the sides and it was perfect.
The top is something I might be most excited about though. Certainly a perfect fit for the bottom unit when it’s needed but the best part? It is also a separate unit that you can roast, bake and serve from.
If I had been cooking for a large crowd it would have been perfect for my cornbread stuffing or my famous Creamy Mushroom Bake. While my previous roaster lived in the basement except for one day each year, this one will find it’s home upstairs, you know, where the uppity kitchen gear lives?
This year it was so handy to just remove the rack and make gravy while the maple roasted turkey rested. Once I carved the bird and put the gravy into a serving dish, I simply put the carcass and wings back into the pot with some chicken stock and water and covered it while I simmered those pieces for chicken soup. Perfect! Now if they would would just ask me to ‘try’ a range…ahh, that would be nirvana!
With some great irony, I found my old roaster in a box with some towels two days after this one was delivered. I’m sure a daughter must be in need because it’s now been relegated to the garage until I decide it’s fate. Ready to make your own switch to something not just practical but beautiful too? Viking has you covered I seriously love this roaster!
While I may not be staying home and cooking for Thanksgiving Day, I have sure enjoyed this meal this week. I’ll be sharing a recipe for the Herb Roasted Carrots with Honey on Thursday and I’ve got a whole bunch of cranberry sauce recipes too.
This was the perfect meal. The only thing left? Dessert. This Bourbon Pumpkin Pie with Toasted Walnuts will change the mind of any ‘I don’t like pumpkin pie people!’ I hope you try this turkey but more than that I wish all of you a happy and blessed holiday season filled with good friends, good food and of course…good cocktails. Cheers!
Maple Glazed Vegetarian Turkey Roast
Adapted from Quorn Newsletter Recipe
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard (I used hot mustard)
1 teaspoon dark brown sugar
1/8 teaspoon poultry seasoning
1 Turk’y Roast, defrosted as per package directions
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, whisk together maple syrup, mustard, brown sugar, and poultry seasoning set aside.
Remove defrosted roast from outer carton and inner plastic tray.
Carefully pierce film around roast 3-4 times- do not remove the film.
Place roast in small baking dish bake 20 minutes.
Remove roast from the oven and carefully remove the film.
Using a small, sharp knife, make tiny slices on the top surface of the roast in a crisscross pattern about 1/8-inch deep and spaced about 1/2-inch apart.
Evenly spoon 1/2 of the glaze onto top and sides of the roast place the roast back in the oven and continue to bake 5 more minutes.
Spoon remaining glaze onto top and down the sides of the roast and bake 5-8 minutes longer or until golden brown and hot throughout.
Serve immediately with cranberry sauce, if desired.
I absolutely love the glaze. It is so rich and delicious, I ended up mixing up another batch to drizzle over my vegetarian turkey roast. It was flavorful and only slightly sweet.
I dipped my roasted vegetables in the glaze as well. I’ll definitely be making the glaze for veggies again, even if we don’t purchase the vegetarian turkey roast again. It’s super tasty on the veggies and I bet it would be awesome on mashed potatoes, too!
The roast itself is quite similar to Tofurky in taste, so I liked it just as well as the usual turkey. I think both are good with sauces and stuffings, but not so much plain by themselves.
Of course, they’re intended to be served as a T-Day special, so that makes sense. This roast is a soy-free mycoprotein made from mushrooms, so it’s good for those who are soy-free however, the mix includes egg whites, so it shouldn’t be used if there are vegans in your holiday party.
Try it with these sides for your holiday feast:
Have leftovers? Try a Vegetarian Turkey Perfect Sandwich.
Note: I received a sample of Turk’y Roast from Quorn however, all opinions are my own.
OVEN-ROASTED TURKEY BREAST
Some of us don&rsquot want to cook a whole turkey for thanksgiving and some may feel like preparing for a whole turkey is such a hassle. Therefore, making a turkey breast roast instead is the perfect solution. Especially if you arent hosting thanksgiving for s huge crowd! This baked turkey breast recipe is so easy to make, low carb, high protein, hassle-free, so juicy, and full of flavor.
HOW TO COOK A TURKEY BREAST
We&rsquove found that the best way to cook a turkey breast it to bake (roast) it in the oven. Have an air-fryer and would rather air fry your turkey breasts then go right ahead. You will get the same great taste.
Here is how we made this easy oven-roasted turkey breast:
Thaw: If you are using frozen turkey breast, allow it to thaw or defrost in the fridge at least 24 hours ahead.
Rinse: Rinsing your turkey breast is an option and comes down to your preference. The FDA doesn&rsquot recommend you rinse your poultry. Some may find it impossible to not rinse their chicken or turkey. Pat the turkey dry with a paper towel.
Mix marinade: In a small bowl combine all marinade ingredients.
Marinade: Place the turkey breast into a gallon ziplock together with the marinade, and
mix well through the bag. For best results refrigerate overnight to marinate.
Cook/bake/roast: Preheat the oven to 375°F. Transfer the turkey breast to an ovenproof dish or roasting tray and keep it on the counter for about 20 minutes, to get close to room temperature.
Place it in the preheated oven and roast until the juices run clear when pierced with a fork and a thermometer inserted into the thickest part of turkey registers 170°F. About 60minutes.
Serve: Allow it to rest, covered with foil, for 10 minutes before carving.
Oven-Roasted Turkey Breast Marinade
The marinade that was used to make this oven-roasted turkey breast:
2 Tbsp olive oil
2 Tbsp maple syrup or honey
2-3 Tbsp fresh lemon juice
4 garlic cloves, minced
1 tsp chili flakes
1 tsp sea salt
1/2 tsp freshly ground black pepper
We have put together some frequently asked questions for you. If we haven&rsquot covered most of it, please leave us a comment below with any feedback or questions that you may have.
How long do you cook a turkey breast per pound
The size your your turkey breast will determine the amount of time it needs to be fully cooked. Knowing how much your turkey breast weighs is key and it will give you an idea of how long it will be in the oven. It takes about 15 minutes for every 1 lb.
A 4 lb turkey breast should take about an hour. Use a thermometer to help you determine when your turkey is done. Insert it in the thickest part of the breast. The turkey is done and fully cooked when the thermometer reads 165-170 F.
What temperature to cook a turkey breast
Turkey breast can be baked at anywhere between 350 and 400 F. Either way you go, the higher the temperature the less time it will take. Make sure to test doneness with a thermometer. If you don&rsquot have one, pierce the thickest part of the breast with a knife and ensure that there aren&rsquot any pink liquids flowing out.
Turkey breast temperate
To determine if the turkey breast is fully cooked, the temperature using a food thermometer should read 160-170 F.
How to thaw a turkey breast
Thawing a turkey breast is simple. Plan ahead and allow it to thaw in the fridge at least one day ahead. Assuming the turkey breast is between 3-5lbs. Anything larger may take longer than 24 hours to thaw. Don&rsquot forget to place it in a dish to prevent leaks in your fridge.
How to season a turkey breast
Rule of thumb is: use your favorite seasonings. Your marinade or seasonings should have some herbs, olive oil, garlic, and salt and pepper.
Pat dry the turkey breast using a paper towel. If you prefer not to marinade the breast in a Ziploc bag, then place the turkey breast in an oven-safe dish, add olive oil, your seasonings, garlic, lemons, salt, and pepper. Using your fingers, distribute the seasoning all over the breast and then place it in the oven.
Where to buy turkey breast
Thanksgiving season means you will be able to find whole turkeys or turkey breasts at all major food markets and stores like Meijer, Kroger, whole foods, Walmart, and so on. Look in the frozen meat section for a frozen turkey, and head over to the fresh meat counter for possibly getting a fresh turkey.
How much turkey breast per person
It is best to consider about 0.75-1 lb per person to be safe. If you do end up with leftovers, even better because we have a few recipes for you to make with any leftover turkey (mentioned below).
Leftover turkey breast recipes
If you end up with leftover turkey, try these recipes out and used shredded turkey instead of chicken
- Easy Chicken Chili
- White Chicken Chili
- Chicken Lemon Rice Soup
- Italian Chicken and Bean Soup
- Chicken Tortilla Soup
Side dish recipes to try with this oven-roasted turkey breast recipe:
- Garlic Mashed Cauliflower
- Creamy Mexican Corn
- Roasted Sweet Potatoes
- Eggplant and Zucchini Gratin
- Butternut Squash Casserole
- Maple Roasted Carrots
- Garlic Roasted Mushrooms
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- ½ cup maple syrup
- ¼ cup orange juice
- 1 12- to 15-pound turkey, rinsed and dried well
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 4 tablespoons butter, softened
- ½ cup dry vermouth
- ½ cup chicken broth
- Chestnut Fig Stuffing
- Cider-Roasted Vegetables
Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze set aside.
Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.
Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead cover and keep refrigerated.)
Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables in the oven.
Remove the turkey from the roasting pan and let rest, covered, for 15 minutes. Pour off the excess fat from the pan, add the vermouth, and cook over medium heat on the stovetop until the liquid is reduced by half, about 2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes.
Maple Glazed Turkey
- Quick Glance
- 30 M
- 4 H, 30 M
- Serves 8 to 10
Special Equipment: Large roasting pan kitchen string instant-read thermometer
Ingredients US Metric
- One (10- to 12-pound) turkey
- 1 red apple, peeled
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, crushed and peeled
- Zest of 1 orange, preferably organic, removed in wide strips with a vegetable peeler
- Sea salt
- 1/2 cup pure maple syrup
- 1/2 cup fresh orange juice
- 2 cups homemade chicken stock or canned chicken broth
Preheat the oven to 400°F (204°C).
Remove the giblets from the turkey and discard. Pat the turkey dry inside and out with paper towels. Place the turkey in a large roasting pan. Tuck the apple in the turkey’s cavity. Cross the turkey legs and tie together with kitchen string. Rub the turkey all over with the oil, turning to coat all sides. Rub the garlic cloves over the turkey skin, then rub the orange zest over the skin, and then sprinkle the turkey liberally with salt, turning to coat all sides. Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes.
Meanwhile, in a large bowl, mix the maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup maple syrup mixture into a measuring cup. Add the remaining stock to the maple syrup mixture in the bowl.
After the turkey has been in the oven for 30 minutes, pour the 1 cup maple syrup mixture over the turkey and cover the turkey and pan with foil. Reduce the oven temperature to 325°F (170°C) and roast the turkey for 2 1/2 hours more.
Remove the foil, pour the remaining maple mixture over the turkey, and continue to roast, basting the skin occasionally with the pan juices, until the skin is mahogany brown and crisp and the meat registers 145°F to 150°F (63°C to 66°C) on an instant-read thermometer inserted in the thickest part of the thigh, at least 30 minutes more. If the turkey begins to turn a perfect shade of brown before the desired temperature is reached, loosely cover the turkey with foil.
Remove the turkey from the roasting pan and set aside to rest, loosely covered with foil, for 20 to 30 minutes.
Meanwhile, pour all the pan juices into a small saucepan. Skim off and discard any fat from the surface of the pan juices. Bring to a boil and then simmer until a glossy glaze forms, 15 to 30 minutes. Strain, if desired.
Carve the turkey and transfer it to a platter. If desired, pour some of the maple glaze over the turkey. Pour the remaining glaze from the saucepan into a serving dish and pass alongside the turkey. Originally published November 2, 2014.
Recipe Testers' Reviews
Thanksgiving, here we come! Orange and maple glazed turkey—a dream come true. And yes, it did come true. Those flavors meld together to give you a smooth, harmonic note that makes this maple glazed turkey much better than usual. There are no hidden tricks here—just plain, everyday kitchen skills that we all possess.
Almost all of the ingredients were already in my kitchen, I just had to go out and round up a turkey! Our turkey was a bit on the heavy side, but stylishly so, weighing in at just a bit over 13 pounds. That made for some time adjustments, but not enough to have anyone throw in the towel.
All in all, a great, moist, citrus-y, maple-y turkey with an after-kick of garlic that was subtle and pleasing.
This maple glazed turkey recipe renders a lovely bird suitable for any holiday table.
Let me start by saying I had to use a much bigger turkey than called for in this recipe as we were hosting Thanksgiving dinner this year for 18 people. I used 2 apples and 2 oranges and doubled the ingredients for the glaze. Hands-on time to prep the turkey was 30 minutes. I had a 30-pound turkey and rubbed it first with the olive oil and then with the garlic and orange zest. I then gave it a generous sprinkling of salt all over. I put the peeled apples in the cavity and tied it up. We roasted it in a 400°F degree oven for 60 minutes and then poured on the cup of glaze, covered it with foil, and roasted it for 5 hours and 30 minutes until it registered 150°F on a meat thermometer. The last 20 minutes it was uncovered.
The bird was a deep mahogany color with crisp skin, and the juices ran clear. When I poured the pan juices into a saucepan, I did have to skim off the extra fat, but there was no scum. I reduced the remaining glaze and pan juices until syrupy, which took 15 minutes. After the maple glazed turkey rested for 30 minutes, we carved the bird, and the meat was tender and juicy, and the skin was slightly sweet, but there was barely a hint of citrus. We served the extra glaze on the side for those who wanted it. The maple and citrus flavors were a little stronger in the glaze. I would have zested the oranges, minced the garlic, and mixed those together with the salt to rub on the turkey before roasting. I think this would have made the citrus and garlic notes a little more pronounced. While they appreciated the glaze, I was asked repeatedly where the gravy was. I had to quickly make some while the turkey was being passed around.
HUNGRY FOR MORE?
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Thank you ! This is going to be my Thanksgiving recipe and I know the gravy made with the pan juices will be delicious ( and our Vermont Maple Syrup ). For dessert, due to guests who have Gluten issues, I am making the Elizabeth David Chocolate Mousse ( and GF Apple Pie ) Getting hungry now :)
Lovely, lovely, lovely, Randi! I’m getting hungry just thinking about it, too. Lucky guests of yours…
- 3 white onions (quartered)
- 2 stalks celery (cut into 2-inch pieces)
- 3 carrots (peeled and cut into 2-inch pieces)
- 1 (13 to 14) pound turkey (rinsed and patted dry)
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh thyme (chopped)
- 3 tablespoons fresh sage (chopped)
- 1/2 stick/4 tablespoons butter (softened)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup pure maple syrup
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1/3 cup dry white wine
- 2/3 cup chicken stock
Gather the ingredients and preheat an oven to 450 F.
Combine the onions, celery, and carrots and place them along the sides of a large metal roasting pan.
Place the turkey in the center of the vegetables.
In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter.
Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.
While the turkey begins to roast, stir together the maple syrup, orange juice, and orange zest.
Once the turkey has roasted, uncovered for 20 minutes, glaze it with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan.
Roast the turkey for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170F.
Remove the roast from the oven and allow it to rest for 10 minutes. Remove the turkey from the pan and tent it with foil to keep warm.
Discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl.
Place the metal roasting pan over medium heat on the stovetop and deglaze it with the white wine. After the wine has simmered for 30 seconds, add the pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.