Description
This Maple-Butter-Glazed Turkey recipe offers a moist, tender, and flavorful holiday centerpiece. The turkey is broken down, seasoned with a savory-sweet dry rub, and glazed with a luscious maple-butter sauce enriched with soy, vinegar, and Worcestershire. Roasted to perfection in the oven and basted frequently, this turkey delivers golden, caramelized skin and juicy meat, perfect for festive gatherings.
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
Maple-Butter 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. Pat it completely dry with paper towels to remove any moisture.
- Remove the Wings: Pull one wing outward to expose the joint, then cut through the joint using a sharp boning or chef’s knife to remove the wing. Repeat on the other side.
- Remove the Legs and Thighs: Cut through the skin between each leg and the body, then pop each leg joint out of its socket. Cut to remove both legs and thighs from the turkey.
- Remove the Backbone: Using kitchen shears, cut along both sides of the backbone and remove it. Save the backbone if you want to make stock later.
- Flatten the Breast: Press down firmly on the turkey breast to flatten it for even cooking.
- Prepare the Seasoning: Grind black peppercorns into a coarse powder using a spice mill or mortar and pestle. Mix this with kosher salt, garlic powder, and light brown sugar in a small bowl.
- Season the Turkey: Rub the seasoning mixture all over the turkey parts, making sure to get some under the skin for deeper flavor.
- Chill the Turkey: Place the turkey pieces on a wire rack set inside a rimmed baking sheet and refrigerate uncovered for at least 1 hour, preferably overnight. This helps develop flavor and tenderizes the meat.
- Preheat the Oven: Set the oven to 425°F (220°C) to begin roasting.
- Make the Glaze: Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook until fragrant, about 1 minute. Add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce. Stir until the butter melts and the mixture is smooth, then set aside.
- Start Roasting: Brush the turkey parts generously with some glaze. Roast the turkey in the oven for 30 minutes at 425°F.
- Lower Oven Temperature and Continue Roasting: Reduce the oven temperature to 350°F (175°C). Continue roasting the turkey, basting every 15 minutes with the remaining glaze, until the thickest part of the breast registers 150°F and thighs reach 165°F. This will take about 1½ to 2 hours depending on turkey size.
- Rest the Turkey: Remove the turkey from the oven and let it rest uncovered for at least 20 minutes before carving. This allows juices to redistribute for juicy, tender meat.
Notes
- Breaking down the turkey allows for more even cooking and easier serving.
- Chilling the turkey uncovered before roasting helps dry the skin for crispier results.
- Use a meat thermometer to ensure the turkey is perfectly cooked and safe to eat.
- Reserve the backbone to make flavorful turkey stock for soups or gravy.
- Frequent basting with the maple-butter glaze builds a beautiful caramelized crust and infuses flavor.
