For a sweet and savory twist on the holiday classic, a Thanksgiving Maple Glazed Turkey is the perfect showstopper. I still remember the first time I brushed warm maple glaze over a golden bird—the glossy finish sparkled under the light, and the sweet aroma filled the kitchen. The combination of rich maple syrup, herbs, and butter creates a beautifully caramelized skin and tender, juicy meat. This recipe strikes the perfect balance of cozy tradition and festive flair.
Ingredients
1 whole turkey (12–14 lbs), thawed if frozen
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
1/4 cup brown sugar
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
1 lemon, zested and halved
Salt and pepper, to taste
2 cups chicken or turkey broth.
Instructions
Preheat oven to 325°F (165°C). Pat turkey dry and place on a roasting rack in a pan. In a bowl, whisk melted butter, maple syrup, brown sugar, garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and pepper. Brush turkey generously with glaze and pour broth into the pan. Roast about 15 minutes per pound, basting every 30–40 minutes with more maple glaze. Cover with foil if skin darkens too quickly. Turkey is done when the thigh reaches 165°F. Rest 20–30 minutes before carving.
Substitutions
Use honey instead of maple syrup for a lighter sweetness. Replace Dijon mustard with whole-grain mustard for texture. Add orange juice in place of lemon zest for a citrusy note. Swap rosemary with sage for a more classic Thanksgiving flavor.
Equipment
Roasting pan with rack
Meat thermometer
Basting brush
Mixing bowl
Sharp carving knife
Storage
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Freeze slices of turkey for up to 2 months.
Reheating: Warm in oven with a drizzle of glaze or broth to keep moist.
Top Tips
Always pat the turkey dry for crispy skin. Baste often with glaze to achieve a caramelized finish. Use a meat thermometer to avoid overcooking. Let the turkey rest before carving for juicier slices.
FAQs
Will the turkey taste very sweet? No, the maple glaze balances beautifully with herbs and garlic.
Can I prepare the glaze ahead of time? Yes, make it up to 3 days in advance and store in the fridge.
Can I use pancake syrup instead of pure maple syrup? Pure maple syrup is best for authentic flavor.
What sides go best with this turkey? Roasted vegetables, stuffing, and cranberry sauce pair perfectly.