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    You are in: Home / Recipes / Maple Roast Turkey Recipe
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    Maple Roast Turkey

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    45 mins

    3 mins

    SLColman's Note:

    This was the first turkey that I ever made. Not sure where the recipe came from now, but this is hands down the best turkey I have ever had. If you can't find the fresh herbs mentioned in the recipe just use any other fresh herbs that go well with turkey.

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    1. 1
      Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, 1 tablespoon sage, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
    2. 2
      Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
    3. 3
      Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice over vegetables. Pour 2 cups broth into pan.
    4. 4
      Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
    5. 5
      Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
    6. 6
      Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.

    Ratings & Reviews:

    • on December 01, 2008


      This is essentially the same recipe I have been using for years now - it is a delicious, wonderful recipe that produces a moist, flavorful turkey and a lovely gravy. I originally found the version I use in a holiday issue of Bon Appetit (their version add a bit of apple brandy to the gravy). Notes: I use dried herbs (halving the amounts) and using real maple syrup is a must - pancake syrups/golden syrups make the gravy too sweet. I prep all of the veggies and the maple butter the day before, which makes this turkey a breeze to prepare. I have also tried this recipe on a 4.1 pound bone-in turkey breast crown, which I cooked for about 1 1/2 hours and then lest rest 30 minutes.

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    Nutritional Facts for Maple Roast Turkey

    Serving Size: 1 (520 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 698.2
    Calories from Fat 348
    Total Fat 38.7 g
    Saturated Fat 14.9 g
    Cholesterol 256.2 mg
    Sodium 509.8 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 1.5 g
    Sugars 7.6 g
    Protein 70.0 g

    The following items or measurements are not included:

    fresh marjoram

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