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Maple Bourbon Glazed Turkey

Maple bourbon glazed turkey is roasted with butter, herbs, onion, and lemon, then brushed with a lightly syrupy maple-bourbon glaze. The skin turns glossy as the turkey roasts to 165°F and rests before carving.
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Prep Time 20 minutes
Cook Time 3 hours 55 minutes
Resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey 12- to 14-pound, whole, fully thawed, giblets and neck removed, not pre-brined
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp unsalted butter softened
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 fresh thyme sprigs
  • 1 cup low-sodium chicken broth
For the glaze
  • 0.75 cup pure maple syrup
  • 0.25 cup bourbon
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • 1 16x13-inch roasting pan
  • 1 small saucepan

Method
 

Prepare the turkey
  1. Heat the oven to 325°F and set a rack in the lower third.
  2. Set a rack inside a 16x13-inch roasting pan.
  3. Pat the fully thawed turkey dry and place it breast side up on the pan rack.
  4. Rub the kosher salt and black pepper over the turkey.
  5. Rub the softened unsalted butter over the skin.
  6. Put the quartered yellow onion, quartered lemon, and fresh thyme sprigs in the cavity.
  7. Pour the low-sodium chicken broth into the roasting pan around the turkey.
Make the glaze
  1. Combine the pure maple syrup, bourbon, Dijon mustard, and apple cider vinegar in a small saucepan.
  2. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until lightly syrupy.
Roast and glaze
  1. Roast at 325°F for 2 1/2 hours, then check the temperature in the thickest part of the breast.
  2. If the breast has not reached 145°F, continue roasting and check every 15 minutes.
  3. When the breast reaches 145°F, brush the glaze over the turkey.
  4. Roast for 15 minutes, then check the thickest part of the breast and the innermost part of the thigh, away from bone, every 15 minutes, until both reach 165°F; total roasting time is usually 3 to 3 3/4 hours.
  5. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the most reliable doneness check, insert the thermometer away from the bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For an alcohol-free variation, replace the bourbon with apple juice.