Maple-Glazed Roasted Turkey (Print-Friendly Format)
Juicy turkey glazed with maple, Dijon, and herbs makes a flavorful option for celebratory feasts.
# Ingredients You’ll Need:
→ Turkey and Aromatics
01 -
1 whole turkey (1.8–2.3 kg)
02 -
3 tablespoons olive oil or melted unsalted butter
03 -
3 cloves garlic, minced
→ Maple Glaze
04 -
80 ml pure maple syrup
05 -
3 tablespoons Dijon mustard
06 -
2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
07 -
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon fine salt
10 -
0.5 teaspoon freshly ground black pepper
→ For Roasting
11 -
120 ml low-sodium chicken broth
# How to Make It:
01 -
Preheat oven to 190°C. Position turkey breast side up in a roasting pan fitted with a rack.
02 -
Whisk together maple syrup, Dijon mustard, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper in a bowl until thoroughly blended.
03 -
Rub the turkey generously with olive oil or melted butter. Evenly brush half of the prepared maple glaze over the skin.
04 -
Pour the chicken broth into the bottom of the roasting pan. Roast uncovered for 1.5 to 2 hours (allow about 20 minutes per 450g of turkey), basting with remaining glaze every 30 minutes.
05 -
Insert a meat thermometer into the thickest part of the thigh; the internal temperature should reach 74°C before removing from the oven.
06 -
Tent turkey loosely with foil and let rest for 15 minutes to allow juices to redistribute before slicing and serving.
# Extra Tips:
01 -
For intensified caramelization and color, place turkey under the broiler for 2–3 minutes at the end of roasting, observing closely to prevent burning.
02 -
Using bone-in turkey enhances juiciness. Boneless cuts may cook faster but dry out more easily if overcooked.