Oven Roasted Maple Butter Turkey
Equipment
- 1 roasting pan (with turkey rack)
- 1 knife
Ingredients
For Herb Butter Marinade
- 1 cup butter
- ½ cup chopped herbs (sage, thyme, rosemary, and parsley. Use what you have to get a combination of 1/2 cup chopped herb.)
- 1 tbsp lemon zest (or orange zest)
- 3 tbsp sea salt
- 1 tsp black pepper
For the Roasting Pan and Turkey Skin
- 1 turkey (12-16 pounds)
- 1 tbsp olive oil (To drizzle over the turkey skin before roasting)
- 1 lb carrots (For roasting in the pan under the rack)
- 2 stalks celery
- 1 yellow onion (chop into quarters)
For the Turkey Cavity (Again do the best you can. You don't have to have everything.)
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- parsley
- 1 head garlic
- 1 cinnamon stick
- 1 orange
- 1 apple
- 1 lemon
- 1 onion
For Maple Butter Glaze
- ½ cup butter
- 1 cup maple syrup
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
Instructions
Make Herb Butter for Marinade
- Bring the butter to room temperature or microwave it for about 20 seconds. Chop some thyme, rosemary, sage, and parsley.
- Mix butter, chopped herb, salt, and pepper together and set aside.
Prepare the Turkey and Things for Roasting Pan
- Pre-Heat the oven to 325 degrees ℉.
- Remove the packaging and take the neck, liver, and giblets out of the turkey cavity. Place them in the baking pan along with carrots, celery, and onion.
- The plastic part holding turkey legs in place is called "hock locks". It is oven safe, but I like to take it off to help the legs cook faster and the breast not dry out.
- Loosen the turkey skin with your fingers and rub the herb butter both under and over the skin.
- Drizzle olive oil over the turkey skin to prevent the butter from burning and to help achieve a crispy skin.
- Stuff the cavity with some apples, cinnamon stick, sage, thyme, parsley, rosemary, lemon and orange.
Roasting and Glazing the Turkey
- Cover the turkey with tin foil and roast for 2 hours.
- Meanwhile, mix butter, salt, garlic powder, paprika, and maple syrup. Stir to combine and simmer on medium heat for 3–5 minutes, then set aside.
- After 2 hours of roasting, remove the foil and glaze the turkey with the maple butter every 20–30 minutes until it’s fully cooked. (Remember that it takes about 15 minutes per pound to cook the turkey.)
- Once the turkey is done and out of the oven, let it rest for at least 1–2 hours before carving to retain the juices.Enjoy!
Video
@stickyricethaikitchen Oven Roasted Maple Butter Turkey Ingredients ⬇️ For Herb Butter Marinade 1 cup butter ½ cup chopped herbs (sage, thyme, rosemary, and parsley. Use what you have to get a combination of 1/2 cup chopped herb.) 1 tbsp lemon zest (or orange zest) 3 tbsp sea salt 1 tsp black pepper For the Roasting Pan and Turkey Skin 1 turkey (12-16 pounds) 1 tbsp olive oil (To drizzle over the turkey skin before roasting) 1 lb carrots (For roasting in the pan under the rack) 2 stalks celery 1 yellow onion (chop into quarters) For the Turkey Cavity (Again do the best you can. You don't have to have everything.) 1 sprig rosemary 1 sprig thyme 1 sprig sage parsley 1 head garlic 1 cinnamon stick 1 orange 1 apple 1 lemon 1 onion For Maple Butter Glaze ½ cup butter 1 cup maple syrup ½ tsp paprika 1 tsp garlic powder 1 tsp salt #thanksandgiving#turkey#maplebutterturkey#ovenroastedturkey#ovenroastedturkey#mapleturkey#thanksgivingturkey#cookinghack#kitchenhacks#homemadefood#feasting#thanksgivingfeast#turkeyrecipe#tiktokrecipe#turkeydinner#candiedcarrots#roastedcarrot#thankful#grattitude#thanksgiving2024
♬ Originalton - yannicklowack