Maple roast turkey

    4 hours 45 min

    An incomparably moist roast turkey, roasted to perfection with savoury herbs and a hint of maple syrup. The gravy is delicious and could benefit from a glug or two of calvados, if liked.

    3 people made this

    Serves: 20 

    • 475ml cold-pressed apple juice
    • 5 tablespoons maple syrup
    • 2 tablespoons chopped fresh thyme
    • 2 teaspoons dried marjoram
    • 2 1/2 teaspoons grated lemon zest
    • 170g butter
    • salt and pepper to taste
    • 1 (6kg) whole turkey, giblets reserved
    • 325g chopped onion
    • 125g chopped celery
    • 125g coarsely chopped carrots
    • 475ml chicken stock
    • For the gravy
    • 700ml chicken stock, or as needed
    • 3 tablespoons plain flour
    • 1 teaspoon chopped fresh thyme
    • 1 bay leaf
    • salt and pepper to taste

    Prep:45min  ›  Cook:4hr  ›  Ready in:4hr45min 

    1. Boil apple juice and maple syrup in a heavy saucepan over medium-high heat until reduced to 125ml, about 20 minutes. Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (this can be made up to 2 days ahead).
    2. Preheat oven to 190 C / Gas 5. Place oven rack in the lowest third of oven.
    3. Place turkey in a large roasting tin. Slide hand under skin of the breast to loosen breast skin. Rub about 8 tablespoons of the maple-butter mix under the skin of the breast. If planning on stuffing turkey do so now. Rub 4 tablespoons of the maple-butter mixture over the outside of the turkey. With kitchen string tie legs of turkey together loosely.
    4. Arrange the onion, celery and carrot around the turkey in the roasting tin. If desired the giblets may be added to the vegetables (if you have them). Sprinkle the remaining thyme and marjoram over the vegetables and pour 475ml chicken stock into the tin.
    5. Roast turkey at 190 C / Gas 5 for 30 minutes. Reduce oven temperature to 180 C / Gas 4, and cover turkey loosely with foil (shiny side towards turkey). Continue to roast until very tender, basting occasionally with pan juices, about 3 to 4 hours unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done. Transfer turkey to a platter and cover with foil. Reserve pan juices for gravy.
    6. To Make Gravy: Strain pan juices into a measuring jug. Let fat rise to the top and then spoon fat from juices. Add enough chicken stock to make 700ml. Transfer liquid to a heavy saucepan and bring to the boil.
    7. Mix 3 tablespoons of the reserved maple-butter mixture with the flour in a small bowl to form a paste. Whisk paste into hot stock. Add the chopped fresh thyme and bay leaf. Boil until reduced and thickened slightly, whisking occasionally. Season with salt and ground pepper to taste before serving.

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    Reviews in English (90)


    Great recipe! However I like to play around with things and found that a couple minor changes resulted in the best turkey I have ever eaten (my family agrees). The sweetness was a welcome change and especially great since my son and my husband both have a huge sweet tooth. I did add some brown sugar to the maple-butter glaze. Also, I had a large turkey injector left from thanksgiving and made my own injector butter mixture. I melted two sticks of butter, added 1/2C apple cider, 1/4C maple syrup and 1/4C brown sugar. heated over low-med heat until butter was melted and sugar was dissolved then injected all of the mixture into the turkey. Oh man, it was good! Oh, and for easy suffing, just buy the boxed stuff and chop up a sweet apple (i use gala) and thaw some frozen cranberries. Add the fruit to the stuffing when you prepare it, then stuff it all into the bird. So good, and very easy.  -  01 Feb 2008  (Review from Allrecipes US | Canada)


    This is by far, the absolute best turkey recipe I have ever made! Everyone loved it for Thanksgiving! I used a little more maple syrup, but it didn't throw anything off. Gravy is to die for!!! The best I've ever had! I've never known a turkey to come out so juicy and perfect! Even stuffy friends who would've rathered "went out for Thanksgiving" (hey! we live in NYC, whadda ya want?) were thoroughly delighted and impressed! I highly suggest to anyone who plans on making a turkey for the holidays to make this! Bon Appeite!  -  24 Nov 2000  (Review from Allrecipes US | Canada)


    This was a delicious turkey. A nice change from the traditional flavor. I stuffed this with the "Awesome Sausage Apple and Cranberry Stuffing" from this site and this made the best Turkey and stuffing I've ever eaten. I'll be making it again.  -  28 Dec 2005  (Review from Allrecipes US | Canada)