The Ultimate Guide to Maple Butter Glazed Turkey

Turkey is a classic centerpiece for holiday meals and gatherings. While roasted turkey is always delicious adding a sweet and savory maple butter glaze takes it to the next level. When you cloak your turkey in glistening maple syrup infused with aromatic herbs and spices you get an incredibly moist, flavorful bird with gorgeous caramelized exterior. Read on for everything you need to know about making the perfect maple butter glazed turkey.

Choosing and Preparing Your Turkey

When selecting a turkey for maple butter glazing, go for a high quality fresh or fully thawed turkey, ideally 12-14 pounds. This size will provide enough meat for 8-10 people with some leftovers. Larger birds can dry out and be difficult to glaze evenly. Make sure to remove the neck and giblets from the cavity before seasoning and cooking.

For optimal seasoning and even cooking this recipe calls for breaking down the turkey into parts before roasting rather than leaving it whole. This may seem intimidating but is actually quite straightforward. Simply use a sharp knife or kitchen shears to remove the legs and wings at the joints. You can also trim off a portion of the backbone to allow the breast to lie flatter for more even cooking. Ask your butcher to perform this turkey break down if you prefer not to DIY.

Once broken down into parts, arrange the pieces skin side up in a single layer on a wire rack set inside a large rimmed baking sheet. Having air flow all around promotes maximum browning and fat rendering for extra crispy skin.

Dry Brining is the Secret to Super Juicy and Flavorful Meat

To achieve exceptionally moist, well seasoned turkey meat, it’s essential to dry brine the turkey before roasting. Dry brining involves generously coating the turkey parts all over with a mixture of kosher salt, light brown sugar, garlic powder, and black pepper.

Kosher salt works best as it adheres well and seasons the meat evenly. Let the turkey dry brine for at least 1 hour at room temperature or up to 24 hours covered in the fridge. The salt deeply penetrates the meat to seasoning it through while the sugar promotes nice browning. Dry brining also helps the turkey retain moisture so it stays super juicy even after the long roasting time.

Low and Slow Roasting Lets the Glaze Work Its Magic

Once your turkey is properly dry brined and arranged skin side up on a rack in the baking pan, it’s ready to roast. Start by placing it in a 425°F oven for 20-30 minutes. This initial high heat jumpstarts the browning process to help the turkey start developing color.

After that beginning burst of heat, drop the oven temperature down to 300°F and let the turkey roast until the breast reaches 150°F and the thighs reach 170°F internally. For a 12-14 pound turkey, expect the total roasting time to be around 1 1/2 to 1 3/4 hours. Roasting low and slow allows the turkey to cook through gently so the lean white breast meat doesn’t dry out while the fattier dark leg and thigh meat cooks to ideal doneness.

Create a Sweet and Savory Maple Glaze

While the turkey parts roast slowly in the oven, you can prepare the glaze that will coat it with flavorful maple lacquered color. Melt 1 cup of unsalted butter in a small saucepan over medium heat. Once melted, whisk in 1 cup maple syrup (preferably Grade A dark amber for the richest flavor), 2 tablespoons soy sauce, 2 tablespoons unseasoned rice vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon fresh thyme leaves, 1/4 teaspoon kosher salt, and several grinds of black pepper.

Bring the glaze to a simmer and let bubble for 8-10 minutes until slightly reduced and thickened to a brushable yet still fluid consistency. Be sure to stir occasionally to prevent scorching on the bottom of the pan.

The butter in the glaze provides richness and sheen, while real maple syrup offers sweetness and amber color. Rice vinegar balances the sweetness with acidity and Worcestershire and soy sauce contribute savory, umami notes. Fresh or dried thyme adds lovely floral aroma. Tweak ingredients to personal taste – you may prefer more or less sweetness or saltiness.

Brush on the Glaze for Stunning Color and Flavor

Here’s where the real maple butter glazed turkey magic happens. Every 20 minutes while the turkey pieces roast in the 300°F oven, generously brush the glaze over the tops and sides using a silicone basting brush. Brushing on glaze repeatedly as it roasts helps the turkey skin achieve an incredible lacquered, mahogany like exterior.

In addition to glazing, also add water by 1/2 cupfuls to the bottom of the roasting pan as needed during roasting. The water creates steam which keeps the turkey meat remarkably moist and tender.

In total, expect to brush on 2-3 coats of glaze during the last half of roasting time. Resist overglazing during the early stages of cooking or the sugars may burn. The fully cooked turkey should boast beautifully burnished, sticky glazed skin with zero unappealing pale patches.

Let It Rest Before Carving for Juicy Results

Once the turkey pieces reach the target internal temperature (150°F breast, 170°F thighs), remove the pan from the oven and transfer the turkey to a cutting board. Allow the turkey to rest for 30-60 minutes before slicing to serve. This resting period is critical as it allows the bubbling hot juices to cool down and redistribute evenly throughout the meat. Carving too soon after roasting will cause those precious juices to spill out onto the cutting board rather than staying within the meat where they provide both flavor and moisture.

After ample resting time, use a sharp carving knife and fork to remove the breast and thigh portions by simply slicing through the joints. Then slice the breast meat neatly across the grain into pieces for serving. Take your time and slice carefully to maintain the gorgeous glazed exterior.

Serving Suggestions

For the prettiest presentation, arrange the pre-sliced white and dark meat pieces together on a large platter. Garnish the platter with any fresh herb sprigs you have on hand like thyme, sage or rosemary. Pour any accumulated pan drippings into a gravy boat for guests to drizzle over their turkey and stuffing if desired.

Side dishes like fluffy mashed potatoes, roasted autumn veggies, cranberry sauce and veggie-packed stuffing perfectly complement the flavors of the maple glazed turkey. Provide rolls for pulling apart and mopping up extra drippings too.

Maple Glazed Turkey Tips and Tricks

Follow these top tips for glorious maple butter glazed turkey you’ll be proud to serve:

• Dry brine the turkey parts up to 1 day in advance for fullest flavor penetration. Even just 1 hour of brining makes a difference.

• Pat turkey pieces very dry with paper towels before roasting to maximize crisping of the skin. Try putting a fan or AC vent on them for 15 minutes beforehand.

• Use an instant read digital thermometer to accurately monitor the turkey’s internal temperature. Don’t rely solely on timings.

• Start basting with glaze about halfway through the expected roasting time for the most attractive lacquered finish.

• Add water or turkey stock to create steam in the roasting pan which keeps the meat remarkably moist.

• Allow the fully cooked turkey to rest for 30-60 minutes before slicing and serving for juicy results.

• Carve the turkey by cleanly removing the breast and thigh portions first to make serving much easier.

• Make giblet or onion pan gravy with the flavorful drippings for the perfect holiday table accompaniment.

With this straightforward roasting method and luscious maple glaze, you are guaranteed showstopper turkey for your next holiday meal or gathering. Wow guests with tender, juicy turkey saturated in sweet maple flavor and cloaked in glistening mahogany glaze they won’t be able to stop raving about.

Frequently Asked Questions About Maple Glazed Turkey

What size turkey should I buy?

Look for a 12-14 pound turkey to serve 8-10 people. This size roasts evenly and leaves you with some leftovers.

Can I use a frozen turkey?

Yes, just be sure to thaw it fully over 2-3 days in the refrigerator before glazing and roasting.

What kind of maple syrup works best?

Grade A dark amber maple syrup has the richest maple flavor. But any real pure maple syrup will taste delicious.

Is it necessary to brine the turkey first?

Dry brining with salt, sugar and spices gives great flavor without wet brining. It’s less messy too.

Can I stuff the turkey cavity?

For food safety and even cooking, it’s best to cook stuffing separately outside the turkey.

What oven temperature should I roast the turkey at?

Roast at 425°F for 20-30 minutes to start, then drop temp to 300°F until fully cooked.

How long does it take to fully roast a turkey?

Plan for around 1 1/2 – 1 3/4 hours total roasting time for a 12