Name: Herb Butter Maple Roasted Turkey Recipe
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Cuisine: American
Ingredients: 1 (12-14) pound turkey, thawed; ½ cup butter, at room temperature; ½ cup pure maple syrup, at room temperature; 6 cloves garlic; 1 teaspoon salt, plus more to taste; Freshly ground black pepper, plus more to taste; 2-3 tablespoons fresh thyme leaves; Handful of fresh rosemary; Handful sage leaves; Zest from 1 lemon; 1 lemon, quartered; Optional: 1 apple or 1 onion, quartered

Ingredients

1 (12-14) pound turkey, thawed

½ cup butter, at room temperature

½ cup pure maple syrup, at room temperature

6 cloves garlic

1 teaspoon salt, plus more as needed

Freshly ground black pepper, plus more as needed

2-3 tablespoons fresh thyme leaves

Handful of fresh rosemary

Handful of sage leaves

Zest from 1 lemon

1 lemon (for the cavity, plus apple or onion if desired)

Instructions

Step 1: Remove the turkey from the fridge and let it sit at room temperature for 1-2 hours before roasting to ensure even cooking.

Step 2: Prepare the maple herb butter by combining softened butter, maple syrup, garlic, salt, pepper, thyme, rosemary, sage, and lemon zest. Blend or pulse until well mixed and set aside at room temperature.

Step 3: Preheat your oven to 425°F (220°C).

Step 4: Remove the turkey from its packaging and discard the neck and giblets. Pat the turkey dry with paper towels and place it in a roasting pan.

Step 5: Stuff the cavity with lemon wedges and optional ingredients like apple, onion, or additional fresh herbs.

Step 6: Tie the turkey legs together securely with kitchen twine.

Step 7: Massage the maple herb butter all over the turkey, including under the skin of the breast for extra flavor and crispy skin. If the butter is too firm to spread, warm it gently in the microwave for 15-30 seconds.

Step 8: Place the turkey in the oven at 425°F and roast for 30 minutes. Then, lower the oven temperature to 350°F without opening the door.

Step 9: Roast the turkey for 15-20 minutes per pound, depending on your oven, keeping track of the start time.

Step 10: Every 30-45 minutes, baste the turkey with drippings from the pan and rotate it for even cooking.

Step 11: Check for doneness by inserting a meat thermometer into the thickest parts: the breast should read 165°F and the thigh 175°F.

Step 12: If the skin browns too quickly before the turkey is cooked through, tent it loosely with foil to prevent burning.

Step 13: When done, remove the turkey from the oven and cover it with foil. Let it rest for 20-30 minutes before carving to keep it juicy.

Tips & Variations

Letting the turkey come to room temperature helps it cook more evenly and reduces cooking time.

For even more flavor, prepare the herb butter a day ahead and refrigerate it; bring it back to room temperature before using.

Use a pastry brush to spread butter gently under the skin without tearing it.

If you prefer a sweeter glaze, increase the maple syrup slightly but be cautious to avoid burning.

Adding apple or onion in the cavity can add an aromatic depth to the turkey’s flavor.

FAQs

Can I use frozen turkey for this recipe?

Yes, but make sure the turkey is fully thawed before starting. Thaw it in the refrigerator for several days depending on size, then allow it to sit at room temperature before cooking.

How do I know when the turkey is perfectly cooked?

The best way is to use a meat thermometer. The breast should reach 165°F and the thigh 175°F. This ensures safety and juiciness without drying out the meat.