Maple-Glazed Butterball Turkey Recipe for Juicy Holiday Roasts

This maple-glazed Butterball turkey is juicy, tender, and full of flavor. The skin roasts to a golden, crisp finish while maple and thyme add a warm holiday aroma. Roasted low and slow at 325°F, a 7 kg turkey stays moist and fills the kitchen with an irresistible scent from start to finish.

You MUST serve this with a side of my famous scalloped potatoes!

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Ingredients

• Butterball turkey (or any whole turkey)
• Softened butter
• Maple syrup
• Fresh thyme leaves
• Carrots
• Celery
• Garlic
• Lemon
• Onions
• Broth
• Sweet balsamic glaze
• Soy sauce
• Heavy cream

See recipe card further down for exact quantities and timings.

Instructions

Make the butter mixture!

Prep the vegetables and broth under the rack.

Brush the rub all over the turkey and bake.

Prepare the glaze while the turkey roasts.

1. Prep the turkey: Preheat the oven to 325°F (165°C). In a bowl, combine softened butter, maple syrup, salt, pepper, garlic powder, and thyme. Pat the turkey dry, then spread the butter mixture all over, working some under the skin where possible for deeper flavor.
2. Build the flavor base: In a large roasting pan, layer carrots, celery, garlic, lemon slices, and onions. Pour in the broth and set the turkey on a rack above the vegetables, breast side up.
3. Roast low and slow: Roast uncovered at 325°F for about 4¾ to 5¼ hours (approximately 20–22 minutes per pound) or until the thigh reaches 170°F (77°C) and the breast reaches 165°F (74°C). If the skin darkens too quickly, loosely tent with foil partway through.
4. Make the glaze: In a small saucepan, combine sweet balsamic glaze, maple syrup, soy sauce, and heavy cream. Bring to a boil, then reduce heat and simmer until the mixture thickens slightly, about 5 minutes.
5. Finish and rest: Brush the cooked turkey with the maple-balsamic glaze. Let the bird rest for 20–30 minutes before carving so juices redistribute. Serve with the roasted vegetables and extra glaze drizzled on top.

Substitutions

• Turkey – any whole fresh or thawed frozen turkey
• Softened butter – olive oil or ghee
• Maple syrup – honey or agave syrup
• Fresh thyme – rosemary or sage
• Carrots – parsnips or sweet potatoes
• Celery – fennel or leeks
• Garlic – shallots or garlic powder
• Lemon – orange or apple slices
• Onions – shallots or leeks
• Broth – chicken stock or vegetable stock
• Sweet balsamic glaze – regular balsamic vinegar reduced with a touch of honey
• Soy sauce – tamari or coconut aminos
• Heavy cream – half-and-half or coconut cream

Equipment

• Roasting pan with rack
• Meat thermometer
• Basting brush
• Saucepan
• Carving knife & cutting board

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, remove meat from the bones, place in freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered in the oven at 325°F until warmed through.

FAQs

Related

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Pairing

These are my favorite desserts to serve with this recipe:

Perfect Maple Glazed Turkey (Juicy Butterball Recipe for the Holidays)

This maple-glazed Butterball turkey is juicy, tender, and packed with flavor. The skin turns beautifully golden and crisp, while a hint of maple and thyme gives it that cozy holiday vibe. Roasted low and slow at 325°F, this 7kg turkey stays incredibly moist and fills your kitchen with an amazing aroma.

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 10 servings

Course: Main Course

Cuisine: American

IngredientsEquipmentMethod

Ingredients

  

Turkey

• 1 Butterball Turkey 7 kg, thawed
• Maple Butter Rub
• 6 tablespoon softened butter
• ¼ cup maple syrup
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme leaves optional

Vegetables & Aromatics

• 2 carrots peeled and chopped
• 2 celery sticks chopped
• 6 garlic cloves minced
• 1 lemon sliced
• 2 onions roughly chopped
• 2 cups broth

Maple Balsamic Glaze

• 1 tablespoon sweet balsamic glaze
• 2 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 cup heavy cream

Equipment

• Roasting Pan with Rack
• Meat Thermometer
• Basting Brush
• Saucepan

Method

 

Prep the turkey.

1. Preheat oven to 325°F (165°C). Mix softened butter, maple syrup, salt, pepper, garlic powder, and thyme. Pat turkey dry and rub the mixture all over and under the skin where possible.

Build the flavor base.

1. Place carrots, celery, garlic, lemon slices, and onions in a large roasting pan. Add broth and set the turkey on a rack above the vegetables, breast side up.

Roast low and slow.

1. Roast uncovered at 325°F for about 4¾–5¼ hours (around 20–22 minutes per pound) until the thigh reaches 170°F (77°C) and the breast 165°F (74°C).
2. If the skin browns too fast, tent loosely with foil.

Make the glaze.

1. Combine balsamic glaze, maple syrup, soy sauce, and cream in a small saucepan. Bring to a boil, then simmer until slightly thickened, about 5 minutes.

Finish & carve!

1. Brush the turkey with the glaze, rest 20–30 minutes, then carve and serve with roasted vegetables and extra glaze.

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Food safety

Not everyone has years of kitchen experience, so here are basic safety reminders to keep your meal safe:

• Cook to a minimum internal temperature of 165°F (74°C).
• Do not use the same utensils for cooked food that touched raw meat.
• Wash hands after handling raw poultry.
• Do not leave perishable food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with an appropriate smoke point to avoid harmful compounds.
• Ensure good ventilation when using a gas stove.

Follow official food-safety guidance for additional details.