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Maple Glazed Turkey

Sliced maple glazed turkey breast with sticky amber skin and roasted Brussels sprouts
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A whole turkey seasoned overnight with salt, pepper and orange zest, roasted with orange and thyme, and brushed with a maple Dijon glaze for the last 45 minutes. The skin turns glossy and amber while the meat stays juicy.

Ingredients

Scale

For the Overnight Rub

  • 3 tbsp kosher salt (about 30 g)
  • 2 tsp freshly ground black pepper
  • finely grated zest of 1 orange
  • 2 tsp dried thyme

For the Turkey

  • 1 whole turkey (12 to 14 lb), thawed, neck and giblets removed
  • 4 tbsp unsalted butter, softened
  • the zested orange, quartered
  • 1 large yellow onion, quartered
  • 6 sprigs fresh thyme
  • 2 cups low-sodium chicken broth

For the Maple Glaze

  • 1/2 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 2 tbsp fresh orange juice
  • 1 tsp chopped fresh thyme
  • a pinch of cayenne pepper

Instructions

  1. Pat the turkey dry with paper towels; do not rinse it. Mix the salt, pepper, orange zest and dried thyme and rub it all over the turkey and inside the cavity. Refrigerate uncovered on a rack set in a rimmed sheet pan for 12 to 24 hours.
  2. Heat the oven to 425°F (220°C) with a rack in the lower third. Fill the cavity with the orange quarters, half the onion and the thyme sprigs. Tie the legs, tuck the wing tips and rub the skin all over with the softened butter.
  3. Scatter the remaining onion in a roasting pan, pour in the broth and set the turkey on a rack in the pan. Roast for 30 minutes, then reduce the oven to 325°F (165°C).
  4. Meanwhile, simmer the maple syrup, Dijon, butter, orange juice, chopped thyme and cayenne in a small saucepan for 3 to 4 minutes until slightly thickened. Set aside 2 tablespoons in a separate bowl.
  5. Roast at 325°F (165°C) for about 1 hour 30 minutes, until the thickest part of the breast reads about 135°F (57°C).
  6. Brush the turkey with one third of the remaining glaze and roast for 15 minutes. Repeat twice more, for about 45 minutes in total, tenting any spots that darken too quickly with foil.
  7. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, without touching bone.
  8. Rest the turkey uncovered for 40 minutes. Skim the pan juices, simmer them with the reserved 2 tablespoons of glaze for 2 minutes, and serve with the carved turkey.

Notes

Refrigerate carved turkey for up to 4 days or freeze for up to 3 months. Reheat covered with a splash of broth at 325°F (165°C) until it reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/maple-glazed-turkey/