This is the BEST maple glazed turkey with gravy that is perfect for the holidays. The whole turkey is brined, roasted in the oven and then smothered in a butter and maple syrup glaze.
This post was originally published in November 2020 and has been updated for content.
We always have turkey for Thanksgiving dinner and over the years I have developed one of the best tasting roasted turkeys that is a staple on our holiday table.
This turkey is brined for 24 hours to infuse amazing flavor and help it retain incredible moisture. After brining, the turkey is dried out in the refrigerator to help make crispy skin.
During the last little bit of roasting time, a butter and maple glaze is brushed all over the turkey to give a slightly sweet flavor to both the turkey and homemade gravy.
Maple glazed turkey would be perfect on your Thanksgiving table served with roasted garlic mashed potatoes, jalapeno cornbread pudding, sweet potato casserole and of course, pumpkin pie.
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🦃 Ingredient notes
There are three parts to this Thanksgiving turkey recipe including the brine, the roasted turkey and then the homemade pan gravy.
- Brine - A brine is a highly concentrated solution of salt in water. It is meant to infuse both flavor and moisture into the meat. The brine recipe will work for up to a 20-25 pound turkey. For a turkey breast, the quantities can be cut in half. You can skip the brining process in the interest of time. However, it does make a huge difference in the end result.
- Turkey - A whole turkey or turkey breast can be used for this recipe. If a turkey breast is being roasted, the vegetables, herbs and fruit can be either eliminated or placed around it in the roasting pan.
- Glaze - The maple glaze is made simply of just butter and pure maple syrup. This glaze will work for up to a 20-25 pound turkey. For smaller turkeys or a turkey breast, the quantities can be cut in half.
- Gravy - This homemade pan gravy is made right in the roasting pan on the stovetop. It has a slightly sweet flavor from the maple glaze and apple cider that pairs perfectly with the turkey.
🔪 Step by step instructions
First, combine the apple cider, brown sugar, salt, garlic, peppercorns, bay leaves, vegetable broth and ginger beer in a large pot. Squeeze as much juice out of the orange halves into the pot and add the halves as well. Boil the mixture for 5 minutes on the stove top and then cool it completely.
Once the mixture is cooled, add it to the brining container along with two quarts of the ice water. Slowly place turkey into the mixture and then add the remaining 2-4 quarts of ice water, until the turkey is completely covered.
Let the turkey brine for 16-24 hours in the refrigerator. Carefully rinse the turkey inside and out with cold water to remove any leftover brine. Pat turkey dry with paper towels as best you can and place on sheet pan or in a roasting pan. Let it sit in the refrigerator uncovered for 12 hours to dry out.
Slice one onion and lay it on the bottom of the large roasting pan. Add the celery and half of the fresh herbs to the onions. Place the roasting rack on top of the vegetables and herbs. Lay the turkey on the roasting rack breast side up.
If you don't have a rack, the turkey can be place directly on the vegetables and herbs on the bottom of the roasting pan.
Cut the apple, lemon, orange and other onion in half and stuff them inside the body cavity along with the remaining fresh herbs. Anything that does not fit inside the turkey can be place around it. Lastly, tuck wings in and underneath the turkey and tie the legs together with cooking twine.
Roast the turkey 45-60 minutes until the outside of the turkey is golden brown. Cover turkey lightly with foil. Continue to roast in the oven for 60-90 minutes, until it reaches an internal temperature of 150˚ in the thickest part of the thigh and breast.
While the turkey is roasting, combine the butter and maple syrup in a small saucepan over low heat on the stovetop. Let it cook until the butter is completely melted and then stir to combine.
Remove the foil and brush turkey with the maple butter mixture all over. Return the turkey to the oven, uncovered for 30-45 minutes until the turkey skin is a deep golden color. Make sure the turkey's internal temperature now reads 165˚.
Transfer the maple glazed turkey to a cutting board to rest lightly tented in foil for at least 30-60 minutes. While the roast turkey is resting, drain off the drippings from the roasting pan.
Heat the roasting pan over medium heat on the stovetop with the butter until it melts. Whisk in the flour and cook for 1 minute. Slowly pour drippings along with the apple cider into the pan.
Scrape all of the browned bits off of the bottom and cook for 2-3 minutes until the gravy is thickened.
After the maple glazed turkey has rested, carve it to your liking and serve alongside the maple cider pan gravy.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Don't forget to allow time to defrost your turkey! A 14-16 pound turkey will take approximately 3-4 days to defrost in the refrigerator. A defrosted turkey is good to stay in the refrigerator for up to 2 days before cooking.
- Start the brining process 2 nights before Thanksgiving. This will allow 24 hours to brine the turkey and 12 hours to dry it so you are ready to cook on Thanksgiving day.
- Cool the brine mixture completely before adding in the ice water.
- The brine can be cooked in a large stock pot and then used for brining the turkey as well. You can also use a brine bag or other large container that will hold your turkey as well as at least 2 gallons of liquid.
- When handling the raw meat make sure to wash your hands before and after so you don't cross contaminate. Make sure to use separate pans and utensils and wash them thoroughly with hot water and soap after.
- Make sure to remove the giblets or giblet package from inside the turkey before brining or roasting it.
- Cooking times will vary depending on the actual size of your Thanksgiving turkey. Using an oven proof meat thermometer will make sure your turkey is cooked properly.
- Let the maple glazed turkey rest for at least 30 minutes after cooking while you make the gravy. This will make sure that it retains the juices so you don't have dry turkey.
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🥡 Storage suggestions
Leftover maple-glazed turkey should not stay out at room temperature for more than 2 hours to avoid harmful bacteria from growing.
Cooled leftovers will keep in an airtight container in the refrigerator for 3-5 days or up to 2 months in the freezer.
Frozen leftovers should be thawed in the refrigerator and then can be reheated in the microwave or in the oven.
🦃 More Thanksgiving recipes...
If you loved this maple glaze turkey recipe, check out these other Thanksgiving recipes that I know you will love too!
- Maple Roasted Acorn Squash
- Balsamic Roasted Brussels Sprouts
- Homemade Orange Cranberry Sauce
- Cornbread Sausage Stuffing
📖 Recipe
Maple Glazed Turkey with Gravy
Ingredients
Turkey Brine
- 2 cups apple cider
- 1 cup dark brown sugar
- 1 cup kosher salt
- ¼ cup chopped garlic
- 2 Tablespoons whole black peppercorns
- 4 whole bay leaves
- 2 quarts vegetable broth
- 12 ounces ginger beer
- 2 large oranges cut in half
- 4-6 quarts ice water approximately 50/50 ice to water ratio
Roasted Turkey
- 14-16 pound whole turkey
- 2 medium yellow onions
- 8 ribs celery
- 1 medium lemon
- 1 medium orange
- 1 medium apple
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
Maple Glaze
- 1 stick unsalted butter
- 1 cup pure maple syrup
Apple Cider Pan Gravy
- 4 Tablespoons unsalted butter
- 6 Tablespoons all purpose flour
- 2 cups turkey drippings
- ½ cup apple cider
- kosher salt to taste
- black pepper to taste
Instructions
Five to Six Days Before Roasting
- Allow turkey to thaw in the refrigerator for 5 to 6 days prior to roasting. See note below for thawing times.
Two Nights Before Roasting
- Find a clean container that is large enough to hold the whole turkey plus approximately 2 gallons of liquid. This can be a large stock pot or brining bag. Make sure this container will also fit in the fridge while the turkey is being brined.
- In a large pot (this can be the stock pot you will be brining the turkey in) combine the apple cider, brown sugar, salt, garlic, peppercorns, bay leaves, vegetable broth and ginger beer.
- Squeeze as much juice from orange halves into the pot and then add the squeezed orange halves.
- Bring the mixture to a boil over medium high heat and boil for 5 minutes, stirring occasionally, until both the sugar and the salt are completely dissolved. Let cool completely.
- Mix the cooled brine mixture with 2 quarts of the ice water in the brining container. Slowly add the turkey to the container and then top with 2-4 quarts of ice water, until the turkey is completely covered.
- Move the container to the refrigerator and allow it to brine for 16-24 hours. This is best done two nights before roasting to allow time for the next step.
The Night Before Roasting
- Remove the turkey slowly from the brine allowing it to drain completely. Rinse the inside and outside of the turkey with cool water to remove any extra brine. Pat it completely dry with paper towels and place on a sheet pan or roasting pan.
- Let the turkey sit in the refrigerator uncovered for at least 12 hours to dry. This is best done the night before roasting to allow the full time for the turkey to dry out.
Day of Roasting
- Remove the turkey from the fridge and preheat the oven to 350°. Slice one of the onions and place it underneath the roasting rack in a roasting pan with the celery and half of the fresh herbs. If you do not have a roasting rack, the turkey can sit directly on the celery, onions and herbs.
- Cut the other onion in half, along with the lemon, orange and apple and stuff them inside the turkey with the remaining herbs. Tie the legs together with cooking twine to promote even cooking.
- Tuck wing tips in and under the turkey so they don't burn while cooking and roast the turkey in the preheated oven for 45-60 minutes until skin is lightly golden brown.
- Once skin is nicely browned, cover the turkey in aluminum foil. Roast for another 60-90 minutes until the internal temperature reads 150˚ in the thickest part of the thigh and breast.
- While the turkey is roasting, combine the butter and maple syrup in a small saucepan over medium low heat until butter is completely melted. Stir and let cool while the turkey finishes roasting.
- Remove the foil from the turkey and pour the maple glaze over the entire turkey. A pastry brush can be used to spread glaze over all parts of the turkey.
- Continue to roast turkey in the oven, uncovered for approximately 30-45 minutes, until the temperature of the turkey reaches 165° in the thickest part of the thigh and breast. (See note below regarding cooking times).
- Move the turkey to a cutting board and lightly tent it with foil to rest for a minimum of 30 minutes.
- Pour the drippings from the roasting pan in a bowl or container and set them aside.
Apple Cider Pan Gravy
- Heat the roasting pan on the stovetop over medium heat with the butter until it has completely melted.
- Sprinkle the flour into the butter mixture, while whisking, and cook for 1 minute.
- Slowly whisk in both the pan drippings and the apple cider. Scrape the stuck on bits of the bottom of the pan and whisk until no lumps remain.
- Continue to cook, while whisking for 3-4 minutes until thickened and then season to taste with salt and pepper.
- Carve the turkey and serve with the apple cider pan gravy.
Notes
- A 14-16 pound turkey will take approximately 3-4 days to defrost in the refrigerator. A defrosted turkey will last up to 2 days in the refrigerator before cooking.
- Start the brining process 2 nights before Thanksgiving. This will allow 24 hours to brine the turkey and 12 hours to dry it.
- Cool the brine mixture completely before adding in the ice water so that the mixture is cool when the turkey is added.
- The brine can be cooked in a large stock pot and then used for brining the turkey as well. You can use a brine bag or other large container that will hold your turkey as well as at least 2 gallons of liquid.
- Make sure to remove the giblets or giblet package from inside the turkey before brining or roasting it.
- Cooking times will vary depending on the actual size of your Thanksgiving turkey. Using an oven proof meat thermometer will make sure your turkey is cooked properly.
- Let the turkey rest for at least 30 minutes after cooking while you make the gravy. This will make sure that it retains the juices so you don't have dry turkey.
- This recipe will serve approximately 12 - 16 people with leftovers. Allow for approximately 1 pound of whole raw turkey per person or 1 ½ pounds per person if you want extra leftovers.
Substitutions and Variations
- Brine - The brine recipe will work for up to a 20-25 pound turkey. For a turkey breast, the quantities can be cut in half. You can skip the brining process in the interest of time, however, it does make a huge difference in the end result.
- Turkey - A whole turkey or turkey breast can be used for this recipe. If a turkey breast is being roasted, the vegetables, herbs and fruit stuffed inside can be either eliminated or placed around it in the roasting pan.
- Glaze - The maple glaze is made simply of just butter and pure maple syrup. This glaze will work for up to a 20-25 pound turkey. For smaller turkeys or a turkey breast, the quantities can be cut in half.
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