Maple-Glazed Roast Turkey

Ingredients

• 1 whole turkey, 12-14 lbs, patted dry
• 1/2 cup pure maple syrup
• 4 tablespoons unsalted butter, softened
• 2 tablespoons Dijon mustard
• 6 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 1 lemon, halved
• 1 onion, quartered
• 4 fresh rosemary sprigs, for finishing
• 6 fresh thyme sprigs, for finishing
• 1 cup chicken or turkey stock

Steps

1. 1

   1. Mix the softened butter, maple syrup, Dijon mustard, minced garlic, chopped rosemary, thyme, smoked paprika, salt, and pepper into a smooth glaze. Let it sit at room temperature while you prep the bird.

2. 2

   2. Loosen the skin over the turkey breast and thighs with your fingers and rub half the glaze directly onto the meat under the skin. Stuff the cavity with the lemon halves and quartered onion.

3. 3

   3. Place the turkey breast-side up on a roasting rack in a large pan. Pour stock into the bottom of the pan, then brush the outside of the bird generously with the remaining glaze.

4. 4

   4. Roast in a preheated oven at 325°F (165°C) for approximately 3 to 3.5 hours, basting with pan juices every 45 minutes and brushing with any leftover glaze during the last 30 minutes to build a deep, lacquered crust.

5. 5

   5. The turkey is done when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is a rich golden-amber color. Tent loosely with foil and rest for 30 minutes before carving.

6. 6

   6. Transfer to a serving board and scatter fresh rosemary and thyme sprigs over the top just before bringing to the table.