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Juicy Maple Bourbon Glazed Turkey

Juicy Maple Bourbon Glazed Turkey That's Holiday Perfection

Juicy Maple Bourbon Glazed Turkey is a mouthwatering centerpiece perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 12-14 lb turkey defrosted
  • 1/3 cup kosher salt for wet brining
  • 1 tablespoon black pepper
For the Aromatic Vegetables
  • 2 yellow onions quartered
  • 4 large carrots roughly chopped
  • 1 bulb garlic top removed
For the Fresh Herbs
  • 4 sprigs thyme
  • 4 sprigs sage
For the Glaze
  • 8 oz salted butter 2 sticks
  • 1/3 cup pure maple syrup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons minced fresh sage leaves
  • 1 tablespoon minced fresh thyme leaves
  • 3 tablespoons bourbon
For the Cooking Liquid
  • 1.5 cups turkey stock
  • 1 cup white wine

Equipment

  • roasting pan
  • Mixing bowl
  • kitchen shears
  • Medium saucepan
  • basting brush

Method
 

Step-by-Step Instructions
  1. Prepare the Dry Brine: In a mixing bowl, combine kosher salt, black pepper, brown sugar, and dried rubbed sage. Set aside.
  2. Prep Turkey: Remove neck and giblets from the turkey. Pat dry with paper towels.
  3. Spatchcock Turkey: Cut along both sides of the turkey’s spine to remove it. Crack the breastbone gently.
  4. Apply Dry Brine: Rub the dry brine mixture under the skin and all over the surface of the turkey. Refrigerate uncovered for 24-48 hours.
  5. Make the Glaze: Melt salted butter, then stir in maple syrup, Dijon mustard, sage leaves, and thyme leaves. Simmer for about 10 minutes.
  6. Preheat Oven: Preheat your oven to 400°F (200°C).
  7. Prepare Roasting Pan: Lay down vegetables in the roasting pan and add turkey stock and white wine.
  8. Roast Turkey: Place the turkey in the roasting pan and roast for 45 minutes.
  9. Baste Turkey: After 45 minutes, baste with glaze every 10 minutes until internal temperature reaches 160°F.
  10. Rest and Serve: Let the turkey rest for 30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 15gProtein: 60gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 1300mgPotassium: 600mgSugar: 6gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Allow turkey to cool on the counter for no more than 2 hours before refrigerating to prevent bacterial growth.

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