Maple-Butter-Glazed Turkey

Introduction

When I first tried the Maple-Butter-Glazed Turkey, I knew it was going to be a new family favorite. The turkey was incredibly juicy and tender, thanks to the method of breaking it down into parts before roasting. This ensures even cooking, with beautifully browned skin and perfectly cooked meat. What really stood out, though, was the maple-butter glaze that added a unique sweetness and depth of flavor to the bird, creating a mouthwatering contrast with the savory seasonings. The whole family loved it, and it became the centerpiece of our holiday meal. The best part? It was much easier to carve than a whole turkey, making for a less stressful and more enjoyable meal. Whether you’re preparing for Thanksgiving, Christmas, or any festive occasion, this turkey recipe is sure to impress!

Why You’ll Love This Maple-Butter-Glazed Turkey

This Maple-Butter-Glazed Turkey recipe is a game-changer for holiday meals. By breaking the turkey into parts before roasting, you ensure that the bird cooks evenly, resulting in juicy, tender meat and beautifully crisp skin. The maple-butter glaze is the star of the dish, providing a delightful balance of sweetness and savory richness that coats the turkey perfectly. The addition of soy sauce, rice vinegar, and Worcestershire sauce enhances the flavor profile with layers of umami, making every bite unforgettable. Plus, this method allows for stress-free carving, as the turkey is divided into manageable pieces that are easy to serve. It’s an ideal recipe for anyone looking to elevate their holiday spread while minimizing the hassle of cooking a whole bird.

Ingredients

For the Turkey:

• 1 (12–14 lb) turkey, neck and giblets removed
• 1 Tbsp black peppercorns
• ⅔ cup Diamond Crystal kosher salt (or 6 Tbsp + ½ tsp Morton kosher salt)
• 2 Tbsp garlic powder
• 2 Tbsp light brown sugar

For the Glaze and Assembly:

• 1 Tbsp vegetable oil or extra-virgin olive oil
• 2 sprigs thyme
• ½ cup (1 stick) unsalted butter
• ¼ cup pure maple syrup
• 2 Tbsp soy sauce or tamari
• 2 Tbsp unseasoned rice vinegar or white wine vinegar
• 1 Tbsp Worcestershire sauce

Instructions

1. Prepare the Turkey:Break Down the Turkey:
   • Place the turkey, breast side up, on a large cutting board. Pat it dry.
   • Pull one wing outward to expose the joint. Use a sharp boning or chef’s knife to cut through the joint and remove the wing. Repeat on the other side.
   • Cut through the skin between the legs and the body, then pop the leg joints out of their sockets. Cut to remove both legs and thighs.
   • Remove the backbone by cutting along both sides using kitchen shears. Reserve it for stock if desired.
   • Flatten the breast by pressing down firmly.
   Dry Brine the Turkey:
   • Grind the black peppercorns into a coarse powder using a spice mill or mortar and pestle.
   • Mix the pepper, kosher salt, garlic powder, and light brown sugar in a small bowl.
   • Rub the seasoning mixture all over the turkey parts, including under the skin.
   • Place the turkey on a wire rack set inside a rimmed baking sheet. Chill uncovered in the fridge for at least 1 hour, preferably overnight, for optimal flavor and tenderness.
2. Roast the Turkey:Preheat Oven:
   • Preheat to 425°F (220°C).
   Prepare the Glaze:
   • Heat oil in a medium saucepan over medium heat. Add thyme sprigs and cook until fragrant, about 1 minute.
   • Add butter, maple syrup, soy sauce, vinegar, and Worcestershire sauce. Stir until the butter is melted and the mixture is smooth. Set aside.
   Roast the Turkey:
   • Brush the turkey parts with some of the glaze. Roast the turkey for 30 minutes, then reduce the oven temperature to 350°F (175°C).
   • Continue roasting, basting with glaze every 15 minutes, until a thermometer inserted into the thickest part of the breast reads 150°F (about 1½–2 hours total, depending on the size of the bird). The thighs should read 165°F.
3. Rest and Carve:
   • Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This ensures the juices redistribute, keeping the meat tender.

Nutrition Facts (per serving)

• Servings: 8–10
• Calories per serving: 350 kcal
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 5g
• Protein: 40g
• Cholesterol: 110mg
• Sodium: 730mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes (for roasting and basting)
• Total Time: 2 hours

How to Serve

• Serve the turkey with roasted vegetables like carrots, brussels sprouts, and sweet potatoes.
• Pair with mashed potatoes or stuffing for a classic holiday meal.
• For a lighter meal, serve alongside a fresh green salad or steamed vegetables.
• Garnish the turkey with fresh herbs or cranberry sauce for an added touch of color and flavor.
• Serve with dinner rolls or crusty bread to soak up the delicious maple-butter glaze.

Additional Tips

1. Break Down the Turkey for Even Cooking: Breaking the turkey into parts allows for more even cooking, ensuring that both the white and dark meat are perfectly cooked and juicy.
2. Use a Meat Thermometer: To ensure the turkey is perfectly cooked, use a meat thermometer to check the internal temperature of both the breast (150°F) and thighs (165°F).
3. Let the Turkey Rest: After removing the turkey from the oven, let it rest for at least 20 minutes. This helps the juices redistribute throughout the meat, keeping it moist and tender.
4. Make the Glaze in Advance: You can make the maple-butter glaze a day ahead of time and store it in the fridge. Simply reheat before basting the turkey.
5. Save the Backbone for Stock: Don’t throw away the turkey’s backbone! Use it to make a flavorful turkey stock that can be used in soups or gravies.

FAQ Section

1. Can I make this turkey recipe with a frozen turkey?
   Yes, just be sure to fully thaw the turkey in the fridge before starting the preparation process.
2. Can I use a different type of syrup?
   While pure maple syrup is recommended for the best flavor, you can substitute with honey or agave syrup for a different taste.
3. Can I cook this recipe without breaking down the turkey?
   Yes, you can roast a whole turkey, but breaking it into parts ensures more even cooking and easier carving.
4. How long can I store leftovers?
   Leftover turkey can be stored in an airtight container in the fridge for up to 4 days.
5. Can I make this recipe ahead of time?
   You can prep the turkey and glaze in advance and refrigerate them separately. Roast the turkey on the day you plan to serve it.
6. Can I use a different vinegar in the glaze?
   Yes, you can substitute the rice vinegar with white wine vinegar or apple cider vinegar for a slight variation in flavor.
7. Can I use a different herb instead of thyme?
   Yes, rosemary or sage would also work well in the glaze and give the turkey a slightly different flavor.
8. Is this recipe gluten-free?
   Yes, if you use tamari instead of soy sauce and gluten-free flour for dry brining, the recipe is gluten-free.
9. What should I do if my turkey isn’t browning enough?
   If the turkey isn’t browning to your liking, increase the oven temperature to 400°F for the last 15-20 minutes of cooking, but be sure to monitor it closely.
10. How do I carve the turkey after roasting?
    Start by removing the legs and thighs, then slice the breast meat against the grain. For easier carving, remove the turkey from the bone before serving.

Conclusion

This Maple-Butter-Glazed Turkey is a delicious, show-stopping dish that will elevate any holiday meal. The tender, juicy turkey combined with the sweet and savory maple-butter glaze creates an irresistible flavor profile that will have everyone coming back for seconds. Whether you’re celebrating Thanksgiving, Christmas, or any festive occasion, this turkey is sure to be the centerpiece of your table. With its simple preparation, easy carving, and exceptional taste, this recipe is a must-try for anyone looking to impress their guests while minimizing the stress of holiday cooking. Enjoy!

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