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Juicy Maple Bourbon Glazed Turkey

Juicy Maple Bourbon Glazed Turkey for a Memorable Thanksgiving

This Juicy Maple Bourbon Glazed Turkey features a rich, glossy glaze and tender meat, perfect for Thanksgiving.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 12-14 lb defrosted turkey Ensure it's fresh or heritage breed for the juiciest results.
  • 1/3 cup Kosher Salt Helps with brining to lock in flavor and moisture.
  • 1 tablespoon Black Pepper Adds depth and warmth to the seasoning.
  • 1 tablespoon Dried Rubbed Sage Enhances flavor profile.
For the Roasting Base
  • 2 Yellow Onions, quartered Creates a flavorful foundation.
  • 4 large Carrots, roughly chopped Adds sweetness and color.
  • 1 bulb Garlic, top removed Infuses drippings with savory flavor.
  • 4 Thyme Sprigs Infuses flavor.
  • 4 Sage Sprigs Adds herbal flavor.
  • 1.5 cups Turkey Stock Keeps the turkey moist.
  • 1 cup White Wine Introduces acidity.
For the Glaze
  • 2 sticks (8 oz) Salted Butter Base for glaze.
  • 1/3 cup Pure Maple Syrup Star ingredient for glaze.
  • 1 tablespoon Dijon Mustard Adds tang.
  • 3 tablespoons Minced Fresh Sage Leaves Fresh flavor.
  • 1 tablespoon Minced Fresh Thyme Leaves Enhances aroma.
  • 3 tablespoons Bourbon Adds warmth.

Equipment

  • Roasting pan
  • Kitchen Shears
  • Saucepan
  • meat thermometer

Method
 

Preparation
  1. In a small bowl, combine kosher salt, black pepper, brown sugar, and dried rubbed sage to create a dry brine. Set aside.
  2. Remove the neck and giblets from the turkey, and pat dry with paper towels.
  3. Cut along both sides of the turkey's spine using kitchen shears, and lay the turkey flat.
  4. Rub the dry brine mixture over and under the turkey skin, and refrigerate uncovered for 24-48 hours.
  5. In a saucepan, combine salted butter, pure maple syrup, Dijon mustard, minced sage, and minced thyme over medium heat until thickened.
  6. Preheat the oven to 400°F (204°C) about 30 minutes before roasting.
  7. Arrange onions, carrots, and garlic in a large roasting pan, add thyme and turkey stock, then place the turkey on top.
  8. Roast the turkey for about 45 minutes, basting every 10 minutes with the glaze.
  9. Allow the turkey to rest for about 30 minutes after roasting.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 40gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

Proper brining, careful spatchcocking, and basting every 10 minutes enhance moisture and flavor.

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