Maple-glazed Roast Turkey
This isn’t your average roast turkey — it’s the centerpiece that makes people stop talking mid-bite. The maple glaze adds a deep, golden sweetness that seeps into the crispy skin and tender meat, perfectly balanced by fresh thyme, marjoram, and a hint of citrus.
Every step builds flavor — from the butter-brushed maple glaze to the pan-roasted vegetables that double as the base for rich, velvety gravy. It’s comfort food done right: rustic enough for a Sunday table, refined enough for the holidays.
Maple might not be traditional for turkey, but after this, it’ll be hard to go back.
Ingredients
- ⅓ cup Sugarman or Vermont pure maple syrup
- 2 ½ tablespoons chopped fresh thyme, divided
- 2 tablespoons chopped fresh marjoram, divided
- 1 ½ teaspoons grated lemon zest
- ¾ cup butter, softened
- 1 whole turkey
- 2 cups chopped onion
- 1 ½ cups chopped celery
- 1 ½ cups chopped carrots
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 bay leaf
Directions
Step 1
Pour maple syrup into a saucepan and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove the pan from the heat. Stir in 1 tablespoon thyme and lemon zest. Stir in butter until melted. Cover and refrigerate.
Step 2
Preheat the oven to 375 degrees. Place the rack in the lower third of the oven.
Step 3
Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy and rub remaining maple butter under the skin of the breast and over the outside of turkey. Arrange vegetables around turkey. Sprinkle 1 tablespoon thyme over vegetables. Pour 2 cups broth into the pan.
Step 4
Roast turkey in preheated oven for 30 minutes. Reduce oven temperature to 350 degrees. Cover entire turkey with foil. Insert meat thermometer into thickest part of thigh, ensuring temperature is at least 180 degrees, about 2 1/2 hours. Transfer turkey to a platter and let stand for 30 minutes.
Step 5
Strain pan juices into a large measuring cup. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan and bring to a boil.
Step 6
Mix remaining 1/4 cup maple butter and flour in a small bowl until smooth. Whisk flour and butter mixture into broth mixture. Stir in thyme and bay leaf. Boil, stirring occasionally, for about 10 minutes.