Ingredients:
1 whole turkey (10–12 pounds), thawed if frozen
1/2 cup unsalted butter, softened
1/3 cup pure maple syrup
1 tablespoon Dijon mustard (optional, adds depth)
2 teaspoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh rosemary (or 1 tsp dried)
Salt and freshly ground black pepper, to taste
1 onion, quartered
1 apple, quartered (adds sweetness and moisture)
4 cloves garlic, smashed
1 lemon, halved
2 cups chicken or turkey broth (for roasting pan)
Instructions:
1. Prep the Turkey:
Preheat oven to 325°F (165°C).
Remove giblets and pat the turkey dry with paper towels.
Season the cavity with salt and pepper. Stuff it with the onion, apple, garlic, and lemon halves.
Tie the legs with kitchen twine and tuck the wings under the bird.
2. Make the Maple Butter Glaze:
In a small bowl, mix the softened butter, maple syrup, thyme, rosemary, Dijon mustard (if using), salt, and pepper until well combined.
3. Apply the Glaze:
Gently loosen the skin over the turkey breast using your fingers.
Spread some of the maple butter directly under the skin, over the breast meat.
Rub the rest all over the outside of the turkey.
4. Roast the Turkey:
Place turkey breast-side up on a roasting rack in a large roasting pan.
Pour the broth into the bottom of the pan to keep the bird moist.
Cover loosely with foil and roast for about 2 ½ to 3 hours, basting every 30–45 minutes with pan juices.
> ⏱ General Rule of Thumb: Roast for about 13–15 minutes per pound at 325°F.
5. Finish & Caramelize:
For the last 30–45 minutes of roasting, remove the foil to allow the glaze to brown and caramelize.
If the skin is browning too quickly, tent loosely with foil again.
6. Rest & Serve:
Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
Remove from the oven and let rest for 20–30 minutes before carving to keep juices in.
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