Introduction

This Maple Butter Glazed Turkey is a perfect centerpiece for any holiday or special occasion. The dry brine ensures juicy, flavorful meat while the sweet and savory maple butter glaze creates a beautiful, glossy finish that’s sure to impress your guests.

A whole roasted chicken with a shiny, dark golden-brown and slightly charred skin lies on a shiny gold tray, partially sliced to show five thick inner white meat slices with a moist texture. Around the chicken are four browned drumsticks and fresh green herb sprigs that add contrast and freshness. The tray's rich color frames the chicken beautifully, making the crispy skin and tender meat stand out. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Remove the turkey from packaging, take out the neck and giblets, and pat the turkey dry inside and out with paper towels. In a small bowl, combine kosher salt, black pepper, brown sugar, and garlic powder, then rub this mixture all over the turkey, including under the breast skin and inside the cavity. Place the turkey on a rack over a baking sheet and refrigerate uncovered for 12–24 hours to dry the skin for crisping.
Step 2: One hour before roasting, take the turkey out of the refrigerator to come to room temperature. Pat off any excess moisture but do not rinse. Rub the skin lightly with 1 tbsp oil to help with browning.
Step 3: Preheat your oven to 325°F (163°C). Set a rack in a roasting pan and pour 1 cup water into the bottom. Optionally, stuff the cavity loosely with aromatics like onion wedges or fresh herbs for added aroma.
Step 4: Place the turkey breast-side up on the rack. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Roast uncovered for 2.5 to 3 hours until the skin begins to crisp and brown naturally. Tent with foil if browning too fast.
Step 5: While the turkey roasts, make the glaze. Melt butter in a small saucepan over low heat, then add maple syrup, soy sauce, vinegar, Worcestershire sauce, and thyme sprigs. Simmer gently for 5–7 minutes, stirring occasionally. Remove from heat and discard the thyme.
Step 6: When the turkey reaches 135°F–140°F, begin brushing the maple butter glaze all over the surface. Return the turkey to the oven and baste every 15–20 minutes until the internal temperature reaches 165°F in the thigh and 160°F in the breast. The skin should turn a dark golden glossy color.
Step 7: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 20–30 minutes to allow the juices to redistribute, ensuring moist meat.
Step 8: Carve the turkey on a large cutting board, slicing breast meat, thighs, drumsticks, and wings. Serve warm with your favorite sides.

Tips & Variations

For extra flavor, gently loosen the skin on the breast before applying dry brine to season the meat directly.
If you run out of glaze, quickly make a smaller second batch by halving the ingredients.
Use tamari instead of soy sauce for a gluten-free option.
Stuff the turkey with lemon halves and fresh herbs like rosemary or sage to add fragrant notes.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a little broth or water to keep it moist. You can also freeze cooked turkey for up to 2 months, wrapped tightly to prevent freezer burn.

How to Serve

A roasted whole chicken with a shiny, dark brown, slightly charred skin sits on a large shiny gold tray. The chicken is positioned in the center with its legs tied together and wings tucked in, showing a crispy texture. To the left of the whole bird, three thick slices of white meat with browned edges are stacked, each slice garnished with small green herb sprigs. Around the chicken and slices, fresh rosemary sprigs add a touch of green color. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this glaze on other poultry?

Yes, the maple butter glaze works beautifully on chicken, duck, or even Cornish hens for a deliciously sweet and savory finish.

Do I need to rinse the turkey after dry brining?

No, do not rinse the turkey after dry brining as this can wash away the seasoning. Simply pat off any excess moisture before roasting.

Maple Butter Glazed Oven-Roasted Turkey Recipe

Print Recipe

★★★★★

5 from 59 reviews

This Maple Butter Glazed Turkey recipe offers a perfectly roasted whole turkey infused with a deep, savory dry brine and a luscious maple butter glaze. The long dry brining process ensures juicy, flavorful meat with a beautifully crisp skin, while the sweet and tangy glaze adds a glossy, aromatic finish. Ideal for festive dinners or special occasions, this oven-roasted turkey balances savory spices and rich maple sweetness for a memorable centerpiece meal.

Author: Ruby
Prep Time: 15 minutes (plus 12-24 hours dry brine resting time)
Cook Time: 3 to 3.5 hours
Total Time: 3 hours 15 minutes to 27 hours 15 minutes
Yield: Serves 10–12 people 1x
Category: Main Course
Method: Baking
Cuisine: American

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

Prepare the Dry Brine (12–24 Hours Ahead)
Remove the turkey from packaging. Remove the neck and giblets from the cavity and set aside or discard. Pat the turkey dry inside and out using paper towels. In a small bowl, combine kosher salt, black pepper, brown sugar, and garlic powder. Rub this mixture thoroughly over the entire turkey, including under the breast skin if possible, and season the cavity. Place the turkey on a rack over a baking sheet or roasting pan and refrigerate uncovered for 12–24 hours to dry the skin and deepen seasoning.
Bring the Turkey to Room Temperature (1 Hour Before Roasting)
Take the turkey out of the refrigerator about 1 hour before roasting to ensure even cooking. If necessary, lightly pat off any excess moisture or brine but do not rinse. Rub the turkey skin lightly with 1 tablespoon of oil to promote browning during roasting.
Preheat the Oven and Prepare the Roasting Setup
Preheat your oven to 325°F (163°C). Place a rack inside a roasting pan and pour 1 cup of water into the bottom to prevent drippings from burning. Optionally, loosely stuff the turkey cavity with aromatics such as onion wedges, fresh herbs, or lemon halves for added fragrance.
Roast the Turkey (Initial Phase)
Set the turkey breast-side up on the rack. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Roast the turkey uncovered for 2.5 to 3 hours, depending on size. This phase allows the skin to start crisping naturally. If the skin browns too fast, loosely tent the top with foil.
Make the Maple Butter Glaze
While the turkey roasts, make the glaze by melting ½ cup butter in a small saucepan over low heat. Stir in maple syrup, soy sauce (or tamari), vinegar, Worcestershire sauce, and fresh thyme sprigs. Let simmer gently for 5–7 minutes, stirring occasionally. Remove from heat and discard thyme sprigs before use.
Glaze and Finish Roasting
When the turkey’s internal temperature reaches approximately 135°F–140°F (about 2.5–3 hours in), begin brushing the maple glaze generously all over the turkey using a basting brush. Return the bird to the oven and continue to baste every 15–20 minutes until the internal temperature reaches 165°F in the thigh and 160°F in the breast. The skin should become a dark, glossy golden color.
Let the Turkey Rest
Remove the turkey from the oven and tent loosely with foil. Allow it to rest for 20–30 minutes so the juices redistribute throughout the meat, ensuring moist, flavorful slices.
Carve and Serve
Transfer the rested turkey to a large cutting board. Carve by slicing the breast meat, thighs, drumsticks, and wings. Serve warm with complementary sides such as roasted vegetables, mashed potatoes, or stuffing.

Notes

Dry brining for 12–24 hours is essential for deeply seasoned and juicy turkey with crisp skin.
Do not rinse the turkey after dry brining; just pat dry if needed to preserve seasoning on the skin.
If the glaze runs out during roasting, you can quickly prepare a second batch by halving the original ingredients.
Use a reliable meat thermometer for best results to avoid over or undercooking.
Letting the turkey rest before carving is crucial for moist, tender meat.

Keywords: maple butter glazed turkey, oven roasted turkey, dry brined turkey, maple syrup glaze, holiday turkey recipe, Thanksgiving turkey, juicy roasted turkey