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Orange and Maple Glazed Turkey

Orange and Maple Glazed Turkey

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Edwin H. Kluge Jr.

This recipe has become a Thanksgiving regular, it's fast cooking and absolutely delicious. The smells coming from the oven are more than wonderful.

Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 73.7 g
  • 147%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.
  2. Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.
  3. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
  4. Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.
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Reviews

Traci
53
11/21/2011

This is an great easy recipe. I mix my butter and fresh herbs than place in a piece of plastic wrap, mold into a log and place in the freezer for a few hours. Once frozen, I then cut the butter mixture into discs and place the frozen butter/herb discs between the turkey skin and the meat. As the turkey cooks, the butter and herbs melt into the meat and it is fabulous!

mike
39
11/21/2011

Wow great recipe except dont cook the turkey the entire time at 450 start with a half hour then set at 350 till done.So you dont end up with a over cooked burnt skin

LADISLAUS
32
1/1/2009

First fantastic Picture. I just need the picture to eat it, it is so delicious. For the years of cooking their is nothing to say about your recipe excellent to the last piece turkey. YUM... YUM I have a feeling that not exactly the words, but trust me after finishing our meal I felt like a king. I went for number 3 when my wife & daughters leave some for us tomorrow