Maple Glazed Turkey
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Bring a taste of New Hampshire to your holiday table with this Maple Glazed Thanksgiving Turkey. Slow-roasted to golden perfection and brushed with a rich glaze made from Ben’s Pure Maple Syrup, butter, and a hint of Dijon mustard, this recipe combines sweet and savory in every bite.
The natural caramel notes of pure maple syrup create a crisp, flavorful skin while keeping the meat tender and juicy inside. It’s the perfect centerpiece for your Thanksgiving dinner, comforting, homey, and unmistakably local.
Whether you’re cooking for family, friends, or hosting your first holiday meal, this recipe adds a rustic New England touch that turns a traditional turkey into something truly special. Serve it with roasted vegetables, mashed sweet potatoes, and a drizzle of extra maple glaze for a meal that captures the warmth of the season.
Ingredients
1 whole turkey (12-14lbs), thawed if frozen
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon fresh rosemary, chopped
1 large onion, quartered
1 orange, quartered
4 tablespoons butter, softened
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½ cup Ben’s Pure Maple Syrup( amber or dark for rich flavor)
4 tablespoons butter
2 tablespoons apple cider vinegar ( or apple cider)
1 tablespoon Dijon mustard
2 cloves, garlic minced
1 teaspoon salt
½ teaspoon black pepper
For The Turkey
For the Maple Glaze
Directions
Preheat Oven
Preheat your oven to 325°F (165°C). Pat the turkey dry with paper towels.
Season the Turkey
- Rub butter all over the turkey (under the skin if possible). Sprinkle with salt, pepper, garlic powder, thyme, and rosemary.
- Stuff the cavity with onion and orange quarters for extra flavor.
Roast the Turkey
Place the turkey on a rack in a large roasting pan. Roast uncovered for 2½ hours, basting occasionally with pan juices.
Make the Maple Glaze
In a small saucepan, melt butter over medium heat. Stir in maple syrup, apple cider vinegar, Dijon mustard, garlic, salt, and pepper. Simmer 5–7 minutes until slightly thickened and glossy.
Glaze and Finish Roasting
- Brush the turkey generously with the maple glaze every 20 minutes during the final hour of cooking.
- Roast until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.
Rest and Serve
Let the turkey rest 20–30 minutes before carving. Spoon any remaining glaze or drippings over slices when serving.