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Turkey With Herb Butter and Maple Glaze

User Rating 3 Star Rating (2 Reviews)


Turkey With Maple Glaze

Turkey With Maple Glaze

Diana Rattray
Here's a flavorful maple-glazed turkey for Sunday dinner or a special holiday meal. Serve this turkey with mashed potatoes, tossed salad, and your favorite side vegetable or vegetable casserole.

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Yield: Serves 8


  • 1 turkey, 12 to 14 pounds
  • 1 orange, unpeeled
  • 1 tart apple, unpeeled
  • 1 medium onion, unpeeled
  • Salt and pepper
  • 5 tablespoons butter, softened
  • 1 tablespoon dried Herbs de Provence*
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider


Heat oven to 325° F. Put a rack in an open roasting pan.

Clean turkey inside and out. Sprinkle the cavity with salt and pepper and place on the rack, breast side up. Cut an orange, a tart apple, and an onion into large chunks and stuff into the turkey cavity. Tie the legs together with twine. Sprinkle all over with salt and pepper. In a small bowl combine the butter with dried herbs. Using your hand, separate the skin from the breasts and push most of the butter mixture evenly under each side. Rub turkey all over with any remaining butter mixture.

In a small saucepan combine the maple syrup, brown sugar, and cider; simmer over low heat until sugar is melted. Set aside.

Wrap wing tips and drumstick ends with small pieces of foil. Loosely tent the turkey with a large piece of foil.

Roast for 2 1/2 hours, then remove and discard the foil tent and baste with the maple mixture. Continue roasting, basting frequently, for about 1 hour longer, or until a meat thermometer registers about 180° when inserted in the thickest part of the turkey thigh.
Serves 8.

*Substitute 2 teaspoon dried thyme leaves, 1/2 teaspoon dried crumbled rosemary, and 1/2 teaspoon dried marjoram.

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User Reviews

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 5 out of 5
We've used this three years in a row now, Member Evalein

For the other reviewer, the glaze is the maple stuff you're putting on the turkey... This recipe is just fantastic. The apple and orange give the turkey moisture from the inside, and the glaze gives the perfect hint of sweetness. The recipe's great for beginners (like I was a couple of years ago) because you can't dry out the bird. We've stuck with the recipe because all our guests have loved it and insisted on the same recipe for the next Thanksgiving!

1 out of 1 people found this helpful.

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