Print

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.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

Find it online: https://cookwithruby.com/maple-butter-glazed-oven-roasted-turkey-recipe/