This maple-glazed Butterball turkey is juicy, tender, and packed with flavor. The skin turns beautifully golden and crisp, while a hint of maple and thyme gives it that cozy holiday vibe. Roasted low and slow at 325°F, this 7kg turkey stays incredibly moist and makes your kitchen smell amazing from start to finish!
You MUST serve this with a side of my famous scalloped potatoes!
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Ingredients
- Butterball Turkey
- Softened Butter
- Maple Syrup
- Fresh Thyme Leaves
- Carrots
- Celery
- Garlic
- Lemon
- Onions
- Broth
- Sweet Balsamic Glaze
- Soy Sauce
- Heavy Cream
See recipe card for quantities.
Instructions
Make the butter mixture!
Prep all the veggies & broth underneath the rack!
Brush it all over the turkey & bake!
Prep the sauce while the turkey is baking!
- Prep the turkey: Preheat your oven to 325°F (165°C). In a small bowl, mix together the softened butter, maple syrup, salt, pepper, garlic powder, and thyme. Pat the turkey dry with paper towels, then rub the butter mixture all over — get it under the skin too if you can for extra flavor.
- Build the flavor base: In a large roasting pan, layer the carrots, celery, garlic, lemon slices, and onions. Pour in the broth, then place the turkey on top, breast side up.
- Roast low and slow: Transfer to the oven and roast uncovered at 325°F for about 4¾ to 5¼ hours (roughly 20–22 minutes per pound) or until the internal temperature reaches 170°F (77°C) in the thigh and 165°F (74°C) in the breast.
If the skin starts to brown too quickly, loosely tent the turkey with foil halfway through. - Make the glaze: In a small saucepan, combine the balsamic glaze, maple syrup, soy sauce, and cream. Bring to a boil, then reduce the heat and simmer until slightly thickened — about 5 minutes.
- Finish strong: Once the turkey is fully cooked, brush it generously with the maple balsamic glaze. Let it rest for 20–30 minutes before carving to lock in all the juices. Serve with the roasted vegetables and drizzle extra glaze over the top.
Substitutions
- Butterball Turkey – Any whole fresh or frozen turkey
- Softened Butter – Olive oil or ghee
- Maple Syrup – Honey or agave syrup
- Fresh Thyme Leaves – Rosemary or sage
- Carrots – Parsnips or sweet potatoes
- Celery – Fennel or leeks
- Garlic – Shallots or garlic powder
- Lemon – Orange or apple slices
- Onions – Shallots or leeks
- Broth – Chicken stock or vegetable broth
- Sweet Balsamic Glaze – Regular balsamic vinegar with a touch of honey
- Soy Sauce – Tamari or coconut aminos
- Heavy Cream – Half-and-half or coconut cream
Equipment
- Roasting Pan with Rack
- Meat Thermometer
- Basting Brush
- Saucepan
- Carving Knife & Cutting Board
Storage
Store leftover turkey in an airtight container in the fridge for up to 4 days. To freeze, remove the meat from the bones, place in freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven at 325°F, covered with foil, until warmed through.
Top tips for Success
- Dry the turkey well before adding the butter mixture — this helps the skin crisp up beautifully.
- Use a meat thermometer to check doneness; it’s the best way to avoid overcooking.
- Let it rest before carving so the juices redistribute, keeping the meat tender and flavorful.
FAQs
Yes, but keep in mind cooking time will increase and the internal temperature should reach 165°F (74°C) in the center of the stuffing for safety.
You can prep the butter mixture and glaze a day in advance. Apply the rub just before roasting for best results.
Pat the turkey dry, roast uncovered, and baste sparingly. Tent with foil only if the skin browns too quickly.
Related
Looking for other delicious recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe :
Perfect Maple Glazed Turkey (Juicy Butterball Recipe for the Holidays)
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). In a small bowl, mix together the softened butter, maple syrup, salt, pepper, garlic powder, and thyme. Pat the turkey dry with paper towels, then rub the butter mixture all over — get it under the skin too if you can for extra flavor.
- In a large roasting pan, layer the carrots, celery, garlic, lemon slices, and onions. Pour in the broth, then place the turkey on top, breast side up.
- Transfer to the oven and roast uncovered at 325°F for about 4¾ to 5¼ hours (roughly 20–22 minutes per pound) or until the internal temperature reaches 170°F (77°C) in the thigh and 165°F (74°C) in the breast.
- If the skin starts to brown too quickly, loosely tent the turkey with foil halfway through.
- In a small saucepan, combine the balsamic glaze, maple syrup, soy sauce, and cream. Bring to a boil, then reduce the heat and simmer until slightly thickened — about 5 minutes.
- Once the turkey is fully cooked, brush it generously with the maple balsamic glaze. Let it rest for 20–30 minutes before carving to lock in all the juices. Serve with the roasted vegetables and drizzle extra glaze over the top.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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