The Best Maple Glazed Turkey

By Tatyana's Everyday Food · 360 min

Ingredients

Instructions

1. Let the butter sit out until extra soft but not melted. Put it in a medium bowl with 2 tablespoons salt, the black pepper, garlic powder and onion powder, then pour in the maple syrup and whisk until creamy and smooth. Keep at room temperature.
2. Pat the turkey dry. Loosen the skin over the breast with your hands and spread a very generous amount of the butter mixture underneath it. Truss the bird with twine, tuck the wing tips underneath, and spread the rest of the butter over the outside.
3. Season the cavity with about 1 tablespoon salt. Stuff it with the onion, garlic cloves, herbs, orange, lemon and apple. Put any leftover stuffing in the roasting pan. Cover the drumstick ends with foil and pour the chicken broth into the pan.
4. Roast until the thickest part of the thigh, between drumstick and thigh, reads 160°F (the turkey will rise to 165°F as it rests). A 13 lb turkey took about 3 hours 15 minutes; start checking within 30 minutes of the time in the roasting chart. If the skin darkens too much, loosely tent it with foil.
5. With 30 minutes left, baste generously with the pan broth. Put the turkey back for 15 minutes, then mix the 1/2 cup maple syrup with the 1/4 cup melted butter. With about 15 minutes left, brush half the glaze over the turkey and bake 15 to 20 minutes more, until it reaches 160°F.
6. Take the turkey out, baste again and brush on the rest of the glaze. Rest it for about 20 minutes before carving.
7. For the gravy, strain the drippings through a cheesecloth-lined strainer into a large measuring cup. Let them stand until the fat rises, then skim it off.
8. Melt 1/2 cup butter in a medium saucepan over medium heat, add 1/2 cup flour and whisk until smooth. Cook the roux 2 to 3 minutes. Add the strained broth about 1/2 cup at a time, whisking and simmering after each addition, adding 1 to 2 cups total as needed until you reach the thickness you want. Season with salt and pepper, and keep warm covered.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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