Roasted Maple and Orange-Glazed Turkey

roast turkey
Leah Maroney
Prep: 15 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 35 mins
Servings: 14 to 16 servings
Nutrition Facts (per serving)
609 Calories
22g Fat
29g Carbs
71g Protein
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Nutrition Facts
Servings: 14 to 16
Amount per serving
Calories 609
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 26%
Cholesterol 260mg 87%
Sodium 2653mg 115%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 9%
Protein 71g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This savory-sweet maple orange turkey recipe is as quick as quick can be! Very fitting for the season, orange and maple glaze bring out the rotisserie-style flavor of the turkey, so it's the perfect main course for a special occasion or gathering.


  • 3 white onions (quartered)
  • 2 stalks celery (cut into 2-inch pieces)
  • 3 carrots (peeled and cut into 2-inch pieces)
  • 1 (13 to 14) pound turkey (rinsed and patted dry)
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons fresh thyme (chopped)
  • 3 tablespoons fresh sage (chopped)
  • 1/2 stick/4 tablespoons butter (softened)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 1/3 cup dry white wine
  • 2/3 cup chicken stock

Steps to Make It

  1. Gather the ingredients.

  2. Preheat an oven to 450 F and grab a large metal roasting pan.

  3. Combine the onions, celery, and carrots and place them along the sides of roasting pan.

  4. Place the turkey in the center of the vegetables.

  5. Mix together the pepper, thyme, sage, and butter thoroughly in a small bowl.

  6. Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.

  7. Stir together the maple syrup, orange juice, and orange zest while the turkey begins to roast.

  8. Glaze the roasted turkey with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan.

  9. Roast the turkey for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170F.

  10. Remove the roast from the oven and allow it to rest for 10 minutes. Remove the turkey from the pan and tent it with foil to keep warm.

  11. Discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl.

  12. Place the metal roasting pan over medium heat on the stovetop and deglaze it with the white wine. After the wine has simmered for 30 seconds, add the pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.