Ingredients
Scale
- 1 whole turkey (12 to 14 pounds), thawed if frozen
- 1/2 cup pure maple syrup (Grade A dark for richer flavor)
- 1/3 cup bourbon whiskey
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium onion, quartered
- 2 celery stalks, cut into chunks
- 2 carrots, cut into chunks
- 1 cup low-sodium chicken broth (for pan drippings)
Substitution tips: If you don’t have fresh herbs, 1 teaspoon each of dried rosemary and thyme works well. For bourbon, a good-quality whiskey or even a spiced rum can add a lovely flavor. If maple syrup isn’t on hand, honey is a decent substitute but will change the taste slightly.
Instructions
- Preheat your oven to 325°F (165°C). Remove the turkey from the fridge and let it sit at room temperature for 30 minutes to ensure even cooking.
- In a small bowl, whisk together the maple syrup, bourbon, melted butter, garlic, rosemary, thyme, smoked paprika, salt, and pepper. This glaze is the heart of the flavor—taste it and adjust the seasoning if needed.
- Remove the turkey neck and giblets from the cavity and pat the bird dry with paper towels. Stuff the cavity with the onion, celery, and carrots to infuse the turkey with aromatic flavor.
- Place the turkey breast-side up on a rack in a large roasting pan. Brush the entire bird generously with about half of the maple bourbon glaze, making sure to coat under the wings and all over the legs.
- Roast the turkey uncovered for about 2 hours, basting with the remaining glaze every 30 minutes. This step is crucial for building that beautiful caramelized crust Mama Lou taught me to watch for, reminding me of her patience and love as she never rushed the basting.
- After 2 hours, tent the turkey loosely with aluminum foil to prevent over-browning. Continue roasting for an additional 1 to 1.5 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Remove the turkey from the oven and let it rest, still tented, for 20 to 30 minutes before carving. Resting allows the juices to redistribute, making every slice tender and juicy—just like Mama Lou’s always was.
- While the turkey rests, pour the pan drippings into a saucepan, skim off excess fat, and simmer with 1 cup chicken broth for 5 minutes to create a simple, flavorful gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
