Step 1

This recipe is written for a medium sized turkey, between 12 and 16 pounds. I recommend making a double portion of the maple butter spread for larger turkeys. Servings/nutritional info are based on 13 pound turkey.

Step 2

The turkey can be stuffed and seasoned the night before, placed onto a roasting pan and kept in the refrigerator until you're ready to roast it.

Step 3

This maple turkey recipe will be fantastic on its own, but I personally love to brine my turkeys, too! I use my classic ‘Apple Cider Turkey Brine’ in combination with this recipe. You can brine the turkey anywhere from 24 to 48 hours. The brine will make the turkey a bit more juicy but it also adds tons of great flavor! The turkey will have almost a ham-like texture and flavor! Make sure to check out my recipe for my video tutorial and all the instructions!

Step 4

If you’re brining your turkey, I recommend removing it from the brine onto a baking sheet with a wire rack. This way, any of the excess liquids will drip down into the pan. Use paper towels to pat the turkey dry before you start stuffing and seasoning it. Do this even if you’re not brining the turkey. The excess moisture will make it harder to add the butter.

Step 5

Next, use your hands to create a separation between the skin and the turkey breast meat. We’ll use these pockets for stuffing with butter! Check out my video tutorial to see how it’s done. Be extra careful not to tear holes in the skin!

Step 6

Next, make the maple butter spread. If you have an extra-large turkey, I recommend doubling the recipe. Start with extra soft, but not melted, butter. I like to use a good quality salted butter for even more flavor. Place the butter into a medium mixing bowl and add in the 2 tablespoons of salt, ground black pepper, garlic powder and onion powder.

Step 7

Next, pour in the maple syrup. Use a whisk to cream together the butter and the syrup until a creamy and smooth spread forms. Keep this spread at room temperature

Step 8

Start by seasoning the inside cavity of the turkey with about a tablespoon of salt. Stuff the turkey with a combination of chopped onion, cloves of garlic, fresh herbs and chopped orange, lemon and apple pieces. The stuffing ingredients that don’t fit, simply place into your roasting pan.

Step 9

Make sure to pat the turkey dry first! Apply a very generous amount of the spread underneath the turkey skin, pressing it into place with your hands. Before adding the spread on the outside, I recommend trussing the turkey. Wrap a long piece of kitchen twine around the back of the turkey, bringing it forward underneath the drumsticks, wrap it around the drumsticks, then tie them together.

Step 10

Transfer the turkey into a roasting pan and tuck the turkey wing tips underneath the bird to prevent them from burning. Apply the remaining spread on the outside of the turkey. It’s okay if it’s not perfect, it can slide around!

Step 11

Cover the ends of the drumsticks with foil to keep them from burning. Next, pour the chicken broth into roasting pan. Now the turkey is ready for roasting!

Step 12

You’ll need to roast this maple glazed turkey until the internal temperature reaches 160F. The final temperature should reach165F but the turkey will continue to cook after it’s been removed from the oven. Take the temperature reading by inserting your thermometer into the thickest part of the turkey, in between the drumstick and thigh.

Step 13

The time it takes for a turkey to roast is based on weight! My 13-pound turkey took about 3 hours and 15 minutes. Use my roasting chart in the post above for timing! I recommend checking the temperature within 30 minutes of the recommended time.

Step 14

If your turkey starts to get too dark in color, simply tent it lightly with foil to prevent it from browning further.

Step 15

Remove the turkey from the oven with 30 minutes to go and baste it generously with the broth collected at the bottom of the pan using a baster. Place the turkey back into the oven for 15 minutes and prepare the maple glaze.

Step 16

In a large measuring cup, combine the maple syrup and melted butter. With about 15 minutes left on the clock for the turkey, brush it generously with half of the prepared maple glaze. Bake for 15 to 20 minutes, or until the turkey reaches 160F.

Step 17

Remove the turkey from the oven, baste one more time, then apply the remaining maple glaze. Allow the turkey to rest for about 20 minutes before carving it. The turkey will be extremely hot so be extra careful! Check out my full carving tutorial for more instructions.

Step 18

For the gravy, strain the turkey drippings from the roasting pan into a large measuring cup or bowl; I recommend lining your strainer with cheesecloth to catch all impurities. Allow the drippings to stand for a few minutes, until the oil collects at the top. Use a spoon to skim the oil off the top.

Step 19

In a medium-sized saucepan, melt 1/2 cup butter over medium heat, then add 1/2 cup all-purpose flour. Whisk the flour into the butter vigorously, until smooth. Cook the roux for 2 to 3 minutes, allowing the flour to cook. Begin adding the strained broth, about 1/2 cup at a time, whisking and cooking after each addition. If needed, add additional chicken broth until the gravy reaches your desired consistency.

Step 20

Season the gravy with salt and pepper to taste. Keep gravy warm and covered until ready to serve.

Step 21

For serving the turkey, garnish a large platter with greens; fruits such as apples, oranges, persimmons and/ pomegranate;  or berries.

Step 22

Carving a turkey can seem quite intimidating but it’s actually super easy! I have a step-by-step video tutorial to show you how it’s done! You can watch it here, or check out my ‘How to Carve a Turkey Like a Pro’ post!

Step 23

Nutritional info calculated for turkey meat only for 13 pound turkey; doesn't include gravy.