I’ve been posting our favorite Thanksgiving recipes on the website since 2012, beginning with an Arugula, Pear, and Goat Cheese Salad. In 2014, it was the delicious Sausage Fennel Stuffing. 2016- crunchy Green Beans w/ Toasted Walnuts & Dried Cherries, and in 2018 a decadent Kahlua Pumpkin Pie - Yum! This year you won’t be disappointed. It’s a maple syrup & butter glazed turkey recipe I found in a William Sonoma magazine over 20 years ago and it's a crowd favorite! The brining is a must as it makes the turkey very tender and juicy, and the basting mixture of Maple Syrup and unsalted butter makes for a flavorful, crispy, beautiful golden brown skin. Happy Thanksgiving from our family to yours!
Prep Time: 20 minutes
Cook Time: 220 minutes
Servings: 16
A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and flavorful. The salt penetrates the meat, drawing in moisture and other seasonings. You can also purchase a turkey that is packaged in a brining solution. As the bird roasts, it is brushed with maple butter, which promotes a crispy, golden brown skin.
Ingredients:
- 1 fresh turkey, about 16 lb., brined in a brining
bag with brine blend for 6 to 24 hours
- 1 cup organic maple syrup
- 12 Tbs. (1 1⁄2 sticks) unsalted organic butter, melted
- 2 yellow onions, cut into eighths
- 6 carrots, peeled and cut into 2-inch lengths
- 4 parsnips, peeled and cut into 2-inch lengths
- 1 large acorn squash, halved, seeded and cut
into 1-inch pieces
- Salt and freshly ground pepper, to taste
Directions:
- Remove the turkey from the brining bag, rinse with cold water and pat dry with paper towels. Place the turkey, breast side up, on a flat rack in a large roasting pan. Let stand at room temperature for 1 hour.
In a small bowl, whisk together the maple syrup and 8 Tbs. of the butter. Set aside.
- In a large bowl, combine the onions, carrots, parsnips, squash, the remaining 4 Tbs. butter, salt and pepper. Set aside.
- Position a rack in the lower third of an oven and preheat to 425°F.
Roast the turkey for 25 minutes. Reduce the oven temperature to 325°F and roast for 45 minutes more, then begin basting the turkey every 30 minutes with the maple butter. After 2 1/2 hours of total roasting time, place the vegetables on the roasting rack. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and the thigh registers 175°F. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Increase the oven temperature to 375°F and continue roasting the vegetables until tender. Mix the vegetables with the pan drippings and transfer to a serving dish. Carve the turkey and pass the vegetables alongside. Serves 12 to 16.
Williams-Sonoma Kitchen.
