Description
A succulent and flavorful maple glazed turkey recipe perfect for holiday feasts. This dish features a tender 13-pound turkey infused with a rich blend of aromatic herbs, fresh fruits, and a luscious maple butter glaze. The slow roasting method enhances juiciness, while the homemade gravy made from pan drippings adds a comforting finish to this classic centerpiece.
Ingredients
Scale
Turkey and Aromatics
- 13 lb turkey (defrosted)
- 1 large onion (chopped)
- 10 garlic cloves (left whole)
- 1 large orange (chopped)
- 1 large lemon (chopped)
- 1 large apple (chopped)
- 1 bundle fresh thyme and rosemary
- 4 cups chicken broth
- 1 tbsp salt
Maple Butter Glaze
- 1 cup salted butter (extra soft)
- 1/2 cup pure maple syrup
- 2 tbsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Gravy
- 1/2 cup pure maple syrup
- 1/4 cup butter (melted)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 to 2 cups chicken broth (as needed)
- Salt and pepper (to taste)
Instructions
- Prepare the Turkey: If desired, stuff the turkey cavity with the chopped onion, garlic cloves, orange, lemon, apple, and fresh herbs (thyme and rosemary). Season the turkey inside and out with salt, then place it onto a roasting pan. Cover and refrigerate overnight for enhanced flavor.
- Make Maple Butter Glaze: In a bowl, combine the softened salted butter, maple syrup, salt, ground black pepper, garlic powder, and onion powder. Mix thoroughly until smooth and creamy.
- Roast the Turkey: Preheat your oven to 325°F (163°C). Remove the turkey from the refrigerator and spread a generous layer of the maple butter glaze all over the skin. Pour 4 cups of chicken broth into the roasting pan at the bottom. Roast the turkey for approximately 3.5 hours (allowing about 15 minutes per pound), basting with additional maple butter glaze every 30 to 45 minutes to keep it moist and flavorful.
- Check for Doneness: Use a meat thermometer to ensure the turkey’s internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.
- Rest the Turkey: Once done, remove the turkey from the oven and tent loosely with foil. Let it rest for at least 20 minutes before carving to allow the juices to redistribute.
- Prepare the Gravy: Pour the roasting pan drippings into a saucepan, skimming off excess fat. Melt 1/2 cup butter in a separate pan and whisk in the all-purpose flour to create a roux. Cook for 2-3 minutes until golden. Gradually add 1 to 2 cups of chicken broth and the maple syrup while whisking until smooth and thickened. Season with salt and pepper to taste, adjusting consistency with broth as needed.
- Serve: Carve the turkey and serve with the warm maple gravy on the side for a comforting and delicious meal.
Notes
- For larger turkeys over 16 pounds, consider doubling the maple butter glaze mixture to ensure even coverage.
- Stuffing the turkey with fruits and herbs the night before enhances its aromatic flavors.
- Use a meat thermometer for accurate cooking to avoid over or undercooking.
- Basting regularly locks in moisture and promotes a beautiful golden glaze.
- The homemade gravy made with maple syrup adds a subtle sweetness complementing the savory turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 1191 kcal
- Sugar: 25 g
- Sodium: 3743 mg
- Fat: 43 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 167 g
- Cholesterol: 570 mg
