Maple-Butter Turkey (Print Version)
# Ingredients:
01 -
12-14 lb whole turkey, neck and giblets taken out.
02 -
1 Tbsp coarsely cracked black pepper.
03 -
⅔ cup kosher salt (or 6 Tbsp + ½ tsp Morton salt).
04 -
2 Tbsp ground garlic powder.
05 -
2 Tbsp packed light brown sugar.
06 -
1 Tbsp olive or vegetable oil.
07 -
1 cup plain water.
08 -
½ cup (1 stick) butter without salt.
09 -
¼ cup real maple syrup.
10 -
2 Tbsp tamari or soy sauce.
11 -
2 Tbsp white wine or plain rice vinegar.
12 -
1 Tbsp Worcestershire sauce.
13 -
A couple of thyme sprigs.
# Instructions:
01 -
Cut off the turkey's wings and legs, separate the breast meat, and trim the backbone if you'd like. Pat all pieces dry.
02 -
Crush black pepper and combine it with kosher salt, garlic powder, and brown sugar. Rub this evenly over the turkey and set it on a wire rack over a baking tray. Refrigerate for up to 24 hours to dry out the skin.
03 -
Melt butter in a pan over medium heat and mix in maple syrup, tamari, vinegar, Worcestershire sauce, and thyme. Cook until it's thick and glossy.
04 -
Set your oven to 425°F. Place the brined turkey pieces on a wire rack over a tray with 1 cup of water in it. Roast for about 20-30 minutes.
05 -
Turn the oven down to 300°F and keep cooking the turkey for 50-70 more minutes. Brush the glaze over the turkey every 20 minutes.
06 -
When done, give the turkey some time to rest before slicing and serving it.
# Notes:
01 -
This turkey with a buttery maple glaze is great for bringing together sweet and salty notes, ideal for festive meals.
02 -
Dry-brining locks in flavor while making the turkey juicy and tender.
03 -
Glazing it while roasting creates a golden, caramelized surface that’s loaded with flavor.