Description
This Maple Butter Glazed Turkey recipe features an oven-roasted whole turkey perfectly seasoned with a dry brine and coated with a rich maple butter glaze. The glaze combines sweet maple syrup with savory soy sauce and fresh thyme, creating a beautifully caramelized finish. Ideal for festive occasions, this method results in juicy, flavorful meat with a crisp, golden skin.
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 small bowl, mix kosher salt, coarse black pepper, garlic powder, and light brown sugar. Rub this seasoning mixture all over the turkey, including under the skin to maximize flavor penetration. Place the turkey uncovered on a tray and refrigerate for 12–24 hours to dry brine, which enhances moisture retention and flavor.
- Prep for Roasting: Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour. Lightly rub the skin with olive or vegetable oil to help with crisping. Preheat your oven to 325°F (163°C). Place the turkey breast-side up on a rack set inside a roasting pan and pour 1 cup of water into the bottom of the pan to keep the environment moist.
- Roast: Put the turkey into the oven and roast for approximately 2.5 to 3 hours. Monitor the skin; if it begins to brown too quickly, tent the bird loosely with aluminum foil to prevent burning. Use a meat thermometer to check for an internal temperature of 135°F (57°C) initially.
- Make the Glaze: While the turkey roasts, combine unsalted butter, pure maple syrup, soy sauce or tamari, unseasoned rice or white wine vinegar, Worcestershire sauce, and fresh thyme in a small saucepan. Simmer over medium heat for 5–7 minutes to meld the flavors and slightly thicken the glaze. Remove the thyme sprigs and set the glaze aside.
- Glaze & Finish: Begin brushing the turkey with the maple butter glaze every 20 minutes during the last hour of roasting. Continue this process until the turkey reaches a safe internal temperature of 165°F (74°C) in the thickest part of the thigh, ensuring the meat is fully cooked and juicy with a shiny, flavorful crust.
- Rest & Carve: Once cooked, transfer the turkey to a clean platter and tent it loosely with foil. Let it rest for 20–30 minutes to allow juices to redistribute throughout the meat. After resting, carve the turkey and serve with additional glaze or pan drippings for extra flavor.
Notes
- Dry brining enhances moisture retention and flavor—do not skip this step.
- Use a meat thermometer to ensure the turkey is cooked safely and to desired doneness.
- If the turkey skin browns too fast, tent with foil to prevent burning.
- The glaze can be prepared ahead and gently reheated before using.
- Letting the turkey rest before carving results in juicier meat.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked turkey with glaze)
- Calories: 390
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg
