Maple-Bourbon Glazed Roast Turkey

This Maple-Bourbon Glazed Roast Turkey is a show-stopping main dish perfect for your Christmas feast. Infused with the rich sweetness of pure maple syrup and a hint of bourbon, this glaze brings out the savory flavors of the turkey while adding a beautifully caramelized finish. Aromatic sage and thyme butter keeps the meat tender and juicy, making each bite flavorful and moist.

The glaze combines the natural sweetness of maple syrup with a bit of tang from Dijon mustard and apple cider vinegar, balanced with a touch of cinnamon and cloves for a warm, festive flavor. Every basting enhances the flavor, creating a succulent, perfectly glazed turkey that shines as the centerpiece of your holiday table.

This recipe is simple to follow yet impressive, so it’s ideal for both beginner and seasoned cooks. Serve this Maple-Bourbon Glazed Turkey with classic sides like roasted vegetables, mashed potatoes, or a fresh cranberry sauce for an unforgettable holiday meal.

Maple-Bourbon Glazed Roast Turkey

Print Recipe

This Maple-Bourbon Glazed Roast Turkey is a show-stopping main dish perfect for your Christmas feast. Infused with the rich sweetness of pure maple syrup and a hint of bourbon, this glaze brings out the savory flavors of the turkey while adding a beautifully caramelized finish.

Equipment

• Roasting pan with rack, paper towels, saucepan, meat thermometer, basting brush, carving knife

Ingredients

• 1 12-14 lb whole turkey, thawed if frozen
• Salt and pepper to taste
• 1/2 cup unsalted butter softened
• 1/4 cup fresh sage finely chopped
• 1/4 cup fresh thyme finely chopped
• Maple-Bourbon Glaze:
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

• Preheat oven to 325°F (165°C). Place a rack in a roasting pan.
• Prepare the turkey: Pat it dry with paper towels, then season the cavity and outside with salt and pepper.
• Butter the turkey: In a small bowl, mix softened butter with sage and thyme, then rub it all over the turkey, including under the skin.
• Make the glaze: In a saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, apple cider vinegar, brown sugar, cinnamon, and cloves. Simmer for 5 minutes, then set aside.
• Roast the turkey for 2-3 hours, basting with the glaze every 30 minutes, until the internal temperature reaches 165°F (74°C).
• Rest the turkey for 20 minutes before carving.