Maple Glazed Turkey

Maple glazed turkey is a roasted whole bird coated with a sticky, sweet-and-savory glaze that caramelizes as it cooks. The maple syrup browns in the oven and clings to the skin, creating a glossy exterior while the meat stays moist underneath. A high initial temperature jump-starts the cooking, then a lower heat finishes it gently.

Ingredients for Maple Glazed Turkey

Turkey provides the base and needs slow, even heat to cook through without drying out. Maple syrup brings sweetness and caramelizes to a deep glaze. Butter makes the glaze stick and adds richness. Soy sauce adds salt and umami depth that balances the maple. Garlic and fresh thyme build savory flavor in the glaze. Black pepper sharpens the sweetness. Salt seasons the bird inside and out.

Why This Maple Glazed Turkey Works

Starting the turkey at 450°F (232°C) for 20 minutes browns the skin quickly and traps moisture inside. Once the skin sets, lowering the heat to 325°F (163°C) lets the meat cook through gently without the exterior burning or tightening.

The glaze is brushed on in the last hour of cooking, so the maple syrup has time to caramelize and stick without charring. The soy sauce in the glaze prevents it from tasting one-note sweet and adds a savory undertone that makes the turkey taste richer than it would with maple alone.

Resting the bird for 20 minutes after it comes out of the oven lets the juices redistribute, so each slice stays moist even though the turkey has been cooking for hours. Without rest, those juices run out onto the cutting board.

Mistakes To Avoid

Applying the glaze too early burns the maple syrup and makes the skin taste acrid instead of caramelized and sweet. The glaze should go on only in the final hour, when the turkey is nearly done.

Roasting at one temperature the whole time often results in dry breast meat by the time the thighs cook through. The high-then-low method prevents this by searing the skin first and then cooking gently.

Skipping the rest period means the juices, which have retreated to the center during cooking, run right out when you slice. A 20-minute rest allows them to reabsorb, keeping the meat moist.

Not drying the turkey before it goes into the oven traps steam on the skin, so it stays pale and rubbery instead of turning golden brown and crispy.

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Ingredients

• 1 whole turkey, 12 to 14 pounds, patted dry
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 3/4 cup pure maple syrup
• 4 tablespoons butter
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves

Step-by-step Instructions

1. Preheat the oven to 450°F (232°C). Place the turkey on a roasting rack in a large pan, breast side up. Tie the legs together with kitchen twine and tuck the wing tips under.
2. Rub 1 teaspoon salt and 1/2 teaspoon pepper all over the outside of the turkey and inside the cavity.
3. Roast at 450°F (232°C) for 20 minutes until the skin turns light golden.
4. Lower the oven to 325°F (163°C) and continue roasting. Plan for 13 to 15 minutes per pound from this point, so a 12-pound bird will take about 2 to 2.5 hours more.
5. While the turkey roasts, combine the maple syrup, butter, soy sauce, minced garlic, thyme, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a small saucepan. Heat over medium heat, stirring often, until the butter melts and the glaze is warm, about 3 to 4 minutes. Set aside.
6. After the turkey has roasted for 90 minutes at 325°F (163°C), begin brushing the glaze over the skin every 20 minutes, using a pastry brush.
7. Check the turkey for doneness starting at 2 hours of 325°F (163°C) roasting. Insert an instant-read thermometer into the thickest part of the thigh without touching bone. When it reads 165°F (74°C), the turkey is done.
8. Remove the turkey from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 20 minutes.
9. Carve and serve with the pan drippings spooned over the top.