By now, you're probably contemplating how to change things up from Thanksgiving turkey for Christmas dinner. If you want to change things up from your regular (albeit winning, recipe, of course) try this maple and orange glazed turkey recipe.
The maple and orange add more seasonal cheer to the mix and are complemented by aromatic sage and thyme. The butter brings all the ingredients together, making for a caramelized, earthy, slightly sweet, flavorful turkey that is sure to fill your Christmas with more magic. Enjoy!
- Cook Time
- Prep Time
- 1 poundServings
- 1/2 cup maple syrup
- 1/2 cup orange juice
- 8 tablespoons butter softened
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 1 12-14 pound turkey neck and giblets removed
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Heat oven to 425 degrees Fahrenheit. In a small bowl, whisk together the maple syrup and orange juice. In a separate bowl, combine 6 tablespoons of the butter with thyme and sage and mix until evenly combined. Set both bowls aside.
- Run the turkey under cold water and pat dry with paper towels. Put the turkey in a large metal roasting pan with a baking rack inside. Season the turkey liberally with salt and pepper, both on the inside and out. Loosen the skin on the breast by sliding clean hands under the skin, going as far as possible. Take the herb butter and spread it under the skin and over the breast evenly. Use the remaining 2 tablespoons of butter to rub atop the skin, making sure to spread it evenly. Position the turkey so it is skin-side up and the wing tips are tucked under the body.
- Position the roasting pan on the lowest rack in the oven and bake for 30 minutes. Pour the orange maple glaze over the turkey and loosely cover the pan with aluminum foil. Every 30 minutes, baste the turkey with the dripping juices. Roast for 1.5-2 hours, or until a thermometer inserted into the center of the roast reads between 165 and 175 degrees Fahrenheit.
- Remove the turkey from the roasting pan and let it sit covered for 15-20 minutes so that the juices can relax in the turkey and keep it juicy and tender. If you cut right away, the juices will escape! Use the juices left in the pan to make a gravy.