Maple Basted Roast Turkey with Cranberry Pan Gravy

Maple Basted Roast Turkey with Cranberry Pan Gravy

12 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    3 h 50 m
  • Ready In

    4 h 5 m
Recipe by  Butterball®

“Roast turkey is basted with maple syrup for a sweet glaze; cranberry juice and sweetened dried cranberries bring a sweet-tart fruit dimension to the pan gravy.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 325 degrees F.
  2. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place 4 sage leaves under skin on both sides of breast. Place turkey on shallow rack in pan. Brush all of skin with lemon juice.
  3. Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast.
  4. During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes.
  5. Remove turkey from roasting pan and let rest while preparing gravy.
  6. Place roasting pan on burners over medium heat. Add 1/2 cup of the broth. Bring to boiling, while scrapping dripping from bottom of pan. Remove pan from heat. Strain mixture into a large saucepan.
  7. Stir 1-1/2 cups of the broth and cranberry juice into saucepan. Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low.
  8. Stir cornstarch into remaining 1/2 cup broth. Gradually stir into simmering mixture. Stir in cranberries. Simmer, stirring frequently, 5 minutes.
  9. Carve turkey and serve with gravy.

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Reviews (12)

Rate This Recipe


Nothing beats a roast turkey! And although it was a little on the sweeter side, overall it was very tasty. My husband wasn't a huge fan of the gravy, but it was a nice departure from traditional turkey gravy.

Angela Sackett

Angela Sackett

this is delicious. we enjoyed it the night we made it, then used the bones to make broth. we froze the leftover turkey and used it to make a casserole one night, a "turkey salad" for lunch another day, and turkey egg scramble still another! who says a gorgeous roasted turkey and leftover creatives should be for Thanksgiving only!!??

Grumpy's Honeybunch

Grumpy's Honeybunch

I couldn't find it in myself to make cranberry gravy. As it was, Grumpy would not eat anymore of the gravy that I did make because the maple syrup made it too sweet. I will stick to a traditional roasted turkey. Turkey itself was delicious, but all the pan drippings are a waste with the sweetness that is in there.

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Amount Per Serving (12 total)

  • Calories
  • 783 cal
  • 39%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 92.2 g
  • 184%
  • Cholesterol
  • 269 mg
  • 90%
  • Sodium
  • 425 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Roast Turkey and Gravy


next recipe:

Turkey Bacon Breakfast Burrito