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maple glazed turkey

Perfect Maple Glazed Turkey (Juicy Butterball Recipe for the Holidays)

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.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Turkey
  • 1 Butterball Turkey 7 kg, thawed
  • Maple Butter Rub
  • 6 tablespoon softened butter
  • ¼ cup maple syrup
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme leaves optional
Vegetables & Aromatics
  • 2 carrots peeled and chopped
  • 2 celery sticks chopped
  • 6 garlic cloves minced
  • 1 lemon sliced
  • 2 onions roughly chopped
  • 2 cups broth
Maple Balsamic Glaze
  • 1 tablespoon sweet balsamic glaze
  • 2 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 cup heavy cream

Equipment

  • Roasting Pan with Rack
  • Meat Thermometer
  • Basting Brush
  • Saucepan

Method
 

Prep the turkey.
  1. 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.
  1. 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.
  1. 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.
  2. If the skin starts to brown too quickly, loosely tent the turkey with foil halfway through.
Make the glaze.
  1. 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 & Carve!
  1. 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.

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