Maple-Glazed Butterball Turkey for a Juicy Holiday Dinner

This maple-glazed Butterball turkey is juicy, tender, and full of flavor. The skin roasts to a gorgeous golden crisp while subtle notes of maple and thyme add a warm, holiday aroma. Roasted low and slow at 325°F (165°C), a 7 kg turkey stays moist throughout and fills the kitchen with an irresistible scent.

You MUST serve this with a side of scalloped potatoes for a truly comforting meal.

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Ingredients

• Butterball Turkey
• Softened butter
• Maple syrup
• Fresh thyme leaves
• Carrots
• Celery
• Garlic
• Lemon
• Onions
• Broth
• Sweet balsamic glaze
• Soy sauce
• Heavy cream

See the recipe card below for exact quantities.

Instructions

Make the butter mixture.

Prep the vegetables and pour the broth into the pan.

Brush the rub over the turkey and roast.

Prepare the glaze while the turkey cooks.

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 with paper towels, then spread the butter mixture over the skin and, if possible, under the skin for deeper flavor.
2. Build the flavor base: In a large roasting pan, arrange carrots, celery, garlic, lemon slices, and onions. Pour in the broth and set the turkey on a rack over the vegetables, breast side up.
3. Roast low and slow: Roast uncovered at 325°F for about 4¾ to 5¼ hours (roughly 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 browns too quickly, tent loosely with foil for the remaining time.
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 for about 5 minutes until slightly thickened.
5. Finish and rest: When the turkey is cooked, brush it generously with the maple-balsamic glaze. Let the bird rest for 20–30 minutes before carving to allow juices to redistribute. Serve with the roasted vegetables and additional glaze if desired.

Substitutions

• Butterball Turkey – any whole turkey, fresh or thawed
• Softened butter – olive oil or ghee
• Maple syrup – honey or agave
• 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
• Broth – chicken or vegetable stock
• Sweet balsamic glaze – 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 and 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 up to 3 months. Thaw overnight in the fridge and reheat covered at 325°F until warmed through.

FAQs

Related

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Pairing

These desserts pair beautifully with the turkey:

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 golden and crisp while maple and thyme deliver a comforting holiday aroma. Roasted at 325°F, this 7 kg bird stays incredibly moist from start to finish.

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

Build the flavor base.

1. Layer carrots, celery, garlic, lemon slices, and onions in a roasting pan. Add broth and position the turkey breast side up on a rack.

Roast low and slow.

1. Roast uncovered at 325°F until the thigh reaches 170°F (77°C) and the breast 165°F (74°C), about 4¾–5¼ hours for a 7 kg bird.
2. If the skin browns too fast, loosely tent with foil for the remainder of the cook time.

Make the glaze.

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

Finish & carve.

1. Brush the cooked turkey with the glaze and let rest 20–30 minutes before carving. Serve with the roasted vegetables and extra glaze.

Tried this recipe?

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Food safety

If you’re less experienced in the kitchen, follow these basic safety tips to keep food safe.

• Cook to a minimum internal temperature of 165°F (74°C).
• Do not use the same utensils on cooked food that touched raw meat.
• Wash hands thoroughly after handling raw poultry.
• Don’t leave perishable food at room temperature for long periods.
• Never leave cooking food unattended.
• Use oils with a suitable smoke point for high-heat cooking.
• Ensure good ventilation when using gas stoves.

Follow official food-safety guidelines for additional advice.