Maple Glazed Turkey Recipes

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MAPLE GLAZED TURKEY



Maple Glazed Turkey image

This roasted turkey recipe is easy to make and delicious! The maple glaze makes the skin crispy and golden and the meat is super juicy. It will be the star of your holiday table!

Provided by Sandra

Categories     Main Course

Number Of Ingredients 12

14 pound turkey (neck and giblets reserved for turkey giblet stock)
4 mandarin oranges, halved (optional)
2 lemons, halved (optional)
coarse sea salt
fresh ground black pepper
2 1/4 cups pure maple syrup
1 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried crushed thyme
1/2 teaspoon dried rosemary

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Remove the plastic netting and wrap from the turkey roast, plus the neck and bag of giblets stuffed inside. NOTE: This turkey has already been brined, so once you get it out of the packaging just pat dry with paper towels. Place turkey on a baking rack on a baking sheet or roasting pan. Cut oranges and lemons in half and stuff them inside the cavity of the turkey and set aside.
  • Mix together the maple syrup, rosemary, paprika, salt, pepper, garlic powder, and thyme, in a bowl, stirring to combine well. Brush 1/2 of the syrup mixture all over the turkey roast.
  • 30 minutes into baking, baste the turkey with juices in the pan + 1/2 of the maple mixture remaining.
  • 60 minutes into baking, baste the turkey with juices in the pan + 1/2 of the maple mixture remaining.
  • Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 70 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 241 mg, Sodium 533 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

MAPLE-GLAZED TURKEY



Maple-Glazed Turkey image

When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 5

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded)
Chestnut and Apple Stuffing
2 tablespoons butter, room temperature, plus more for aluminum foil
Coarse salt and ground pepper
1/3 cup pure maple syrup

Steps:

  • Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
  • Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
  • If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.

Nutrition Facts : Calories 691 g, Fat 23 g, Protein 103 g, SaturatedFat 7 g

MAPLE GLAZED TURKEY ROAST



Maple Glazed Turkey Roast image

A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.

Provided by Michelle Berger

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 10

1 (3 pound) boneless turkey breast roast, thawed
½ cup pure maple syrup, or more as needed
1 teaspoon liquid smoke flavoring
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried crushed thyme
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
  • Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
  • Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 6

1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock
Herbed Cracker Stuffing
1/2 stick unsalted butter, softened
Coarse salt and freshly ground pepper
1 1/2 cups chicken broth
1 1/2 cups pure maple syrup

Steps:

  • Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)
  • Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup.
  • After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.) Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy.

ROAST TURKEY WITH MUSTARD-MAPLE GLAZE



Roast Turkey with Mustard-Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups dark pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper
1 17-pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons unsalted butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
  • Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
  • Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
  • Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
  • Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
  • Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

MAPLE SAGE ROASTED TURKEY



Maple Sage Roasted Turkey image

Provided by Katie Lee Biegel

Time P1DT7h30m

Yield 10 to 12 servings

Number Of Ingredients 12

One 12- to 14-pound turkey
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup minced fresh sage plus 1 bunch fresh sage
1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf

Steps:

  • 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
  • Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
  • Preheat the oven to 350 degrees F.
  • Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
  • Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
  • The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

MAPLE GLAZED VERMONT TURKEY LOAF



Maple Glazed Vermont Turkey Loaf image

The maple glaze on this turkey loaf makes it deliciously different from other meatloaves. I can easily double it for company, or bake an extra loaf and freeze it for a hectic night.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup chopped onion
2/3 cup chopped fresh mushrooms
2/3 cup chopped carrot
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground turkey
2 tablespoons maple syrup
2 teaspoons Dijon mustard

Steps:

  • In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly., In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. , Pat into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 35 minutes., In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a thermometer reads 165° and juices run clear. Serve with remaining syrup mixture.

Nutrition Facts : Calories 292 calories, Fat 10g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 611mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

Provided by Melissa Roberts

Categories     turkey     Roast     Thanksgiving     Dinner     Fall     Winter     Maple Syrup     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 8

1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
2 to 2 1/2 cups water, divided
1 1/2 teaspoons black peppercorns
2/3 cup Grade B maple syrup
1/2 cup malt vinegar
1/2 cup all-purpose flour
5 cups turkey stock , heated to liquefy if gelled
Equipment: kitchen string ;17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)

Steps:

  • Make turkey:
  • Preheat oven to 425°F with rack in lowest position.
  • Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
  • Add 1 cup water to pan and roast, without basting, 1 hour.
  • Make glaze when turkey goes in oven:
  • Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
  • Glaze turkey:
  • After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
  • Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
  • Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  • Make gravy while turkey stands:
  • Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
  • Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

MAPLE-GLAZED TURKEY DRUMSTICKS



Maple-Glazed Turkey Drumsticks image

Maple syrup, Worcestershire and hot mustard combine to make a sweet hot glaze. From Country Living magazine.

Provided by mailbelle

Categories     Poultry

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup maple syrup
2 teaspoons hot mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (1 1/4 lb) turkey drumsticks, rinsed and patted dry
1/2 teaspoon fresh ground pepper
1 medium onion, sliced 1/4 inch thick
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat oven to 400°F Combine maple syrup, mustard, Worcestershire sauce, 1/4 teaspoon salt, and cayenne in a small bowl and set aside.
  • Season the turkey legs with the remaining salt and the fresh-ground pepper.
  • Place the onions on the bottom of a roasting pan and put the turkey legs on top.
  • Dot the turkey with butter and roast for 30 minutes.
  • Brush turkey legs with the prepared sauce and reduce oven temperature to 325°F Continue to roast, basting with the sauce every 20 minutes, until meat is very tender -- about 90 more minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 1057.9, Fat 50, SaturatedFat 19, Cholesterol 433.4, Sodium 1147.7, Carbohydrate 35, Fiber 1.1, Sugar 27.3, Protein 111.8

MAPLE ROAST TURKEY AND GRAVY



Maple Roast Turkey and Gravy image

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

Provided by Ibby

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 20

Number Of Ingredients 16

2 cups apple cider
⅓ cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 ½ teaspoons grated lemon zest
¾ cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

Steps:

  • Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  • Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  • Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  • Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  • Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  • To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g

MAPLE GLAZED TURKEY BREAST RECIPE



Maple Glazed Turkey Breast Recipe image

This is the best Thanksgiving turkey recipe I have ever tried. The maple gives the turkey a sweet and savory taste, and the meat is so juicy.

Provided by Steph Loaiza

Categories     Main Course

Time 1h40m

Number Of Ingredients 10

3 lb turkey breast
½ cup maple syrup
1 teaspoon liquid smoke
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 325 degrees F.
  • Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any).
  • Rinse the turkey, and pat dry with paper towels.
  • Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well.
  • Brush the syrup mixture all over the turkey roast.
  • Place the roast, skin side up, on a baking rack set in a roasting pan.
  • Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F, about 1 1/2 hours.
  • Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Nutrition Facts : Calories 228 kcal, Carbohydrate 14 g, Protein 37 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 92 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

SMOKY MAPLE-GLAZED TURKEY BREAST



Smoky Maple-Glazed Turkey Breast image

Is there a better combo than smoke and sweet? This oven-roasted turkey breast has it all. Try it out at Thanksgiving, or your next family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 9

2 tablespoons butter, softened
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1/3 cup real maple syrup
2 tablespoons orange juice
1 tablespoon Dijon mustard

Steps:

  • Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  • Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  • In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  • Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 88 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg

ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE



Roasted Turkey with Maple Cranberry Glaze image

I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. -Suzanne Anctil, West Vancouver, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 24 servings.

Number Of Ingredients 4

1 turkey (12 to 14 pounds)
1 cup maple syrup
3/4 cup whole-berry cranberry sauce
1/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over turkey., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170° to 175°, basting occasionally with pan drippings, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 320 calories, Fat 13g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.

MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY



Maple-Glazed Roast Turkey with Mixed-Herb Gravy image

Yield Serves 10

Number Of Ingredients 12

Gravy
1/2 cup all purpose flour
6 tablespoons (3/4 stick) butter, cut into pieces
5 cups canned low-salt chicken broth
Turkey
1 14- to 15-pound turkey
6 cups Herbed Bread, Cracker and Leek Dressing
2 1/2 tablespoons butter, melted
3 1/2 cups canned low-salt chicken broth
1 tablespoon pure maple syrup
1/8 teaspoon ground ginger
3 tablespoons minced mixed fresh herbs (such as parsley, sage, savory and/or thyme)

Steps:

  • For gravy:
  • Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
  • For turkey:
  • Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
  • Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
  • Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
  • Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
  • Serve turkey with dressing and gravy.

ROAST TURKEY WITH MAPLE-BUTTER GLAZE



Roast Turkey With Maple-Butter Glaze image

Provided by Marian Burros

Categories     dinner, roasts, main course

Time 2h30m

Yield 14 to 16 servings

Number Of Ingredients 8

1 fresh turkey, about 14 to 16 pounds
1/2 lemon
1 apple, quartered
1 onion, halved
3 to 4 stalks celery, cut in half
Salt
1/4 pound butter
1/2 cup maple syrup

Steps:

  • Bring turkey to room temperature before roasting.
  • Heat oven to 325 degrees. Wash and dry turkey. Stuff with lemon, apple, onion and celery. Truss, and season with salt.
  • Melt butter in maple syrup over medium heat, and pour over turkey. Place on a rack in a pan. Roast 10 to 12 minutes for each pound. Baste every 20 minutes. Use an instant-read thermometer inserted into thigh without touching bone. (Pop-up thermometers that come with turkeys are unreliable.) Thigh should register 175 to 180 degrees at thickest part, breast meat 170 degrees. Before carving, let rest out of the oven for at least 20 minutes.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 8 grams, TransFat 0 grams

More about "maple glazed turkey recipes"

MAPLE-GLAZED TURKEY RECIPE | MYRECIPES
maple-glazed-turkey-recipe-myrecipes image
2011-12-19 Step 1. Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside. Advertisement. Step 2. …
From myrecipes.com
5/5 (1)
Calories 1069 per serving
Servings 8
  • Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.
  • Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.
  • Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)
  • Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables in the oven.


AMAZING MAPLE-GLAZED TURKEY WITH BACON • …
2020-10-27 Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature. Place oven rack in the bottom third of the oven and remove the top …
From fivehearthome.com


MAPLE GLAZED SPATCHCOCK TURKEY WITH MAPLE HERB BUTTER | PWWB
2021-11-01 Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down. Prep the maple herb butter: Add all listed maple …
From playswellwithbutter.com


MAPLE-PEAR GLAZED ROASTED TURKEY | MAPLE FROM CANADA
Add the pear juice, bouillon, maple syrup and herb. Season well. Bring to a boil and pour over the turkey. Reduce the oven temperature to 160 ºC (325 ºF). Cover and continue to roast for …
From maplefromcanada.ca


MAPLE-GLAZED SMOKED TURKEY BREAST RECIPE :: THE MEATWAVE
2020-09-24 Procedure. To make the turkey: In a small bowl, mix together brown sugar, salt, and paprika. Season turkey liberally all over with the seasoning mixture. Wrap turkey tightly in …
From meatwave.com


MAPLE-GLAZED GINGER TURKEY - MAPLE FROM CANADA
Preheat the oven to 160 ˚C (325 ˚F). Roast the nuts in the oven for 15 minutes. Remove from oven and set aside. Using a food processor, coarsely chop garlic, onion, celery, ginger, …
From maplefromcanada.ca


MAPLE-GLAZED TURKEY RECIPE | EATINGWELL
Stir in maple syrup and orange peel; set aside. Advertisement. Step 2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near …
From eatingwell.com


MAPLE GLAZED TURKEY – RECIPES BY JENN
2015-12-21 Preheat the oven to temperature indicated by the manufacturer’s label; I used 325 degrees F; In the bottom of the roaster, pour chicken stock and onion; place a lifting tray in the …
From recipesbyjenn.com


EASY MAPLE-GLAZED ROASTED TURKEY BREAST - THE SEASONED MOM
2020-10-26 Preheat oven to 350 degrees F. Rinse the turkey breast with cold water. Pat dry. Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside …
From theseasonedmom.com


MAPLE GLAZED TURKEY RECIPE | LEITE'S CULINARIA
2020-11-19 Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes. Meanwhile, in a large bowl, mix the maple syrup, orange juice, and 1 cup chicken …
From leitesculinaria.com


THANKSGIVING ROAST TURKEY WITH MAPLE GLAZE RECIPE
2020-11-16 Remove foil and pour the maple glaze over the entire turkey, using a rubber basting brush to spread it all over the turkey skin evenly. Finish roasting the turkey, …
From saporitokitchen.com


TURKEY MAPLE GLAZE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com


MAPLE-GLAZED TURKEY WITH BOURBON-PECAN GRAVY RECIPE
Set a large oven roasting bag in a very large bowl. Put the turkey in the bag, cavity end up. Advertisement. Step 2. In a bowl, mix the bourbon with the orange juice, maple syrup, thyme …
From foodandwine.com


RECIPE DETAIL PAGE | LCBO
Warm syrup with butter for a few seconds in the microwave or on stovetop in a tiny pan until butter is melted; stir. 2. Preheat oven to 350ºF (180ºC). Coat roasting pan or baking sheet with …
From lcbo.com


MAPLE MUSTARD GLAZED TURKEY | BUTTERBALL®
Directions. 1. Preheat oven to 325°F. Combine maple syrup, mustard, garlic powder and pepper in small bowl; mix well. Set aside. 2. Remove neck and giblets from body and neck cavities of …
From butterball.com


MAPLE GLAZED TURKEY BREAST - RANTS FROM MY CRAZY KITCHEN
2020-11-24 Instructions. Preheat the oven to 350F, Remove the defrosted turkey from the packaging. Refrigerate the gravy packet that comes with the roast in a bowl or on a plate for …
From rantsfrommycrazykitchen.com


MAPLE BACON GLAZED TURKEY RECIPE | THEHUB FROM WALMART CANADA
2021-06-30 Remove bacon from turkey. Baste turkey with maple glaze. Continue roasting, basting with maple glaze every 10 minutes, until an instant-read thermometer inserted into …
From ideas.walmart.ca


RECIPE : ROAST TURKEY WITH MAPLE GLAZE – HUDSON MEATS
Add thawed stuffing and cloves of garlic into the cavity and tie the legs together with twine. Pre-heat oven to 180C. Place the turkey, breast side up on a roasting rack above a roasting pan. …
From hudsonmeats.com


MAPLE-GLAZED TURKEY WITH DIJON GRAVY RECIPE | BON APPéTIT
2001-10-31 Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes. Remove from heat. Mix in 1 tablespoon marjoram, …
From bonappetit.com


MAPLE-GLAZED ROAST TURKEY WITH APPLE CIDER GRAVY
Step 2. Position a rack in the lower third of the oven; preheat to 400 degrees . Place the turkey, giblets and neck on a rack in a large, heavy roasting pan. Season with salt and pepper. Using …
From rachaelraymag.com


MAPLE GLAZED TURKEY RECIPE LIST - SALEWHALE.CA
Preparation. Heat oven to 425 degrees on lower rack. Wash turkey thoroughly with cold running water, and pat dry. Tuck wing tips under body. Season neck, body cavities, and underside with …
From salewhale.ca


ROAST TURKEY PARTS WITH MAPLE THYME GLAZE - CANADIAN FOOD FOCUS
The sweet and tangy maple glaze gives you that gorgeous glossy, crispy skin and tastes fabulous. Allow for about 1 lb (500 g) bone-in, skin on turkey parts per person for dinner with …
From canadianfoodfocus.org


MAPLE-GLAZED TURKEY - CHATELAINE
Preheat oven to 325F. Remove neck and bag from inside of turkey. Reserve for gravy or dressing, if you like. Rinse bird inside and out with cold running water. Pat dry. Season body …
From chatelaine.com


MAPLE-GLAZED TURKEY WITH ONION-CIDER GRAVY RECIPE | MYRECIPES
Ingredient Checklist. ½ cup plus 1/3 maple syrup ; 8 tablespoons (1 stick) unsalted butter, at room temperature ; Salt and pepper ; 1 tablespoon chopped fresh sage plus 1 large sprig
From myrecipes.com


ROASTED MAPLE AND ORANGE-GLAZED TURKEY RECIPE - THE SPRUCE EATS
2021-11-23 1 (13 to 14) pound turkey (rinsed and patted dry) 1/4 teaspoon ground black pepper. 3 tablespoons fresh thyme (chopped) 3 tablespoons fresh sage (chopped) 1/2 stick/4 …
From thespruceeats.com


MAPLE-GLAZED TURKEY DRUMSTICKS - COUNTRY LIVING MAGAZINE
2007-06-25 Preheat oven to 400°F. Combine maple syrup, mustard, Worcestershire sauce, 1/4 teaspoon salt, and cayenne in a small bowl and set aside. Season the turkey legs with the …
From countryliving.com


MAPLE-GLAZED ROAST TURKEY - MIDWEST LIVING
In a medium saucepan, combine broth, apple cider, onion, maple syrup, cider vinegar, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until onion is very …
From midwestliving.com


MAPLE BUTTER GLAZED TURKEY - LINDA'S BEST RECIPES
2019-11-15 When you are ready to roast the turkey, pat it dry with paper towels. Preheat the oven to 325°F. In a small saucepan, combine the maple syrup, maple butter, butter, and …
From lindasbestrecipes.com


MAPLE BOURBON GLAZED TURKEY - ROCKY MOUNTAIN COOKING
2021-11-21 In a small bowl, add the softened butter, rosemary, garlic, thyme, sage, salt, and pepper. Mix well with a fork. Smear the butter mixture evenly over the bird and add 4 cups of …
From rockymountaincooking.com


THE ULTIMATE THANKSGIVING TURKEY AND MAPLE GLAZE – SUGARMAN
Instructions: Combine garlic, marjoram, salt, and pepper in a small bowl; set aside. For the glaze, stir together the orange juice and cornstarch in a small saucepan; add half of the seasoning …
From sugarmanofvermont.com


DRY BRINED TURKEY BREAST | KEVIN IS COOKING
2021-10-19 In a small bowl mix together the salt, pepper, sugar, paprika and garlic powder. Sprinkle turkey all over with dry brine, patting to adhere. Arrange turkey breast on top of …
From keviniscooking.com


MAPLE-GLAZED BARBECUED TURKEY | CANADIAN LIVING
2006-04-10 Add peppercorns and bay leaves. Remove neck and giblets from turkey; add turkey to brine. Cover or seal and set on tray; refrigerate for at least 12 hours or for up to 18 …
From canadianliving.com


MAPLE-AND-BOURBON-GLAZED TURKEY RECIPE | THANKSGIVING
Place turkey, breast side up, in a large rimmed dish, cover loosely, and refrigerate 12 to 24 hours. 2. When ready to cook, remove turkey from refrigerator and place, breast side up, in a …
From hannaford.com


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