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Juicy Maple Bourbon Glazed Turkey

Juicy Maple Bourbon Glazed Turkey for a Flavorful Feast

This Juicy Maple Bourbon Glazed Turkey elevates your holiday meal with sweet and savory flavors that will impress your guests.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 3 hours
Servings: 10 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 12-14 lb Turkey, defrosted Select a fresh or heritage breed turkey for the best flavor.
  • 1/3 cup Kosher Salt Essential for dry brining to enhance moisture and flavor absorption.
  • 1 tbsp Freshly Ground Black Pepper Adds a bit of spice to the brine mixture.
  • 2 tbsp Brown Sugar Balances saltiness and enhances caramelization for a rich flavor.
For the Aromatics
  • 1 tbsp Dried Rubbed Sage Imparts a warm, earthy fragrance to the turkey.
  • 2 Yellow Onions, quartered Sweetens the dish during roasting and adds depth.
  • 4 Carrots, roughly chopped Brings sweetness and complements the savory flavors.
  • 1 bulb Garlic, top removed Provides your turkey with a robust savory base.
  • 4 sprigs Fresh Thyme Complements the flavorful glaze and turkey beautifully.
For the Glaze
  • 2 sticks Salted Butter Adds richness as the base for the glaze.
  • 1/3 cup Pure Maple Syrup Sweetens the dish and brings a unique maple flavor.
  • 1 tbsp Dijon Mustard Adds a tangy kick that deepens the glaze.
  • 3 tbsp Minced Fresh Sage Leaves Fresh herbs add a vibrant flavor to the glaze.
  • 1 tbsp Minced Fresh Thyme Leaves Enhances the herbal notes in the glaze.
  • 3 tbsp Bourbon A key ingredient that adds depth and warmth to the glaze.
For Roasting
  • 1.5 cups Turkey Stock Keeps the turkey moist during roasting and adds flavor.
  • 1 cup White Wine Elevates the roasting liquid for a more complex flavor profile.

Equipment

  • Roasting pan
  • Kitchen Shears
  • Small Bowl
  • Saucepan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine the kosher salt, freshly ground black pepper, brown sugar, and dried rubbed sage. Mix well and set aside.
  2. Remove the neck and giblets from the turkey cavity, then pat the bird dry with paper towels. Place the turkey breast-side down on a cutting board.
  3. Using kitchen shears, cut along the spine of the turkey. Flip the turkey over and press down on the breast bone until you hear a crack.
  4. Generously rub the dry brine mixture all over the turkey, ensuring to get under the skin. Place in the fridge for 24 to 48 hours.
  5. Preheat your oven to 400°F (200°C). Ensure your oven is thoroughly heated before placing in the turkey.
  6. In a saucepan, melt the salted butter. Add the pure maple syrup, Dijon mustard, minced sage, and thyme. Simmer for about 10 minutes until thickened, then stir in the bourbon.
  7. In a large roasting pan, scatter the quartered onions, chopped carrots, and garlic. Pour in the white wine and turkey stock.
  8. Place the spatchcocked turkey breast-side up atop the vegetables. Roast for about 45 minutes, or until the skin is golden brown.
  9. Every 10 minutes, baste the turkey with the glaze. Use a meat thermometer to check the temperature, aiming for 160°F (70°C).
  10. Remove from the oven and tent loosely with foil. Let it rest for 30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 6mgCalcium: 30mgIron: 2mg

Notes

For the best results, apply the dry brine under the skin for deeper flavor infusion and baste every 10 minutes during roasting for juicy results.

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