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Maple Bourbon Glazed Turkey

Maple bourbon glazed turkey is roasted until tender and brushed with a simmered maple, bourbon, Dijon, and vinegar glaze. The glossy finish and loosely tented 30-minute rest make it a standout centerpiece for a holiday dinner.
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Prep Time 30 minutes
Cook Time 3 hours 53 minutes
resting 30 minutes
Total Time 4 hours 53 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey whole, 12- to 14-pound, thawed, giblets and neck removed
  • 0.25 cup unsalted butter softened
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 thyme fresh sprigs
  • 1 cup water
For the glaze
  • 0.5 cup pure maple syrup
  • 0.33 cup bourbon
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp unsalted butter

Equipment

  • 1 large roasting pan

Method
 

Prepare the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in a large roasting pan.
  3. Pat the turkey dry.
  4. Rub the softened butter under the breast skin and over the outside.
  5. Season the turkey all over with the salt and pepper.
  6. Fill the cavity with the onion, lemon, and thyme.
  7. Tuck the wing tips under.
  8. Tie the legs loosely with kitchen twine.
Make the glaze
  1. Bring the maple syrup, bourbon, Dijon, and vinegar to a simmer over medium heat.
  2. Simmer for 6 to 8 minutes, stirring occasionally, until slightly thickened.
  3. Remove the glaze from the heat.
  4. Stir in the 2 tablespoons butter until melted.
Roast and glaze
  1. Set the turkey breast-side up on the rack.
  2. Pour the water into the pan.
  3. Roast for 2 1/4 hours.
  4. Brush the turkey with glaze.
  5. Continue roasting, brushing again every 15 minutes for the next 45 minutes.
  6. If the turkey is not yet 165°F in the thickest part of the breast and the innermost part of the thigh, continue roasting without more glaze until it reaches 165°F, tenting loosely with foil if it gets too dark; the total roasting time is usually 3 to 3 3/4 hours.
  7. Transfer the turkey to a carving board.
  8. Tent loosely with foil.
  9. Rest for 30 minutes before carving.

Notes

For the most even roasting, pat the turkey dry before adding the butter and seasoning. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a dairy-free variation, use plant-based butter in place of the unsalted butter.