Turkey With Herb Butter and Maple Glaze

Turkey with herb butter and maple glaze

The Spruce / Katarina Zunic

  • Total: 3 hrs 45 mins
  • Prep: 15 mins
  • Cook: 3 hrs 30 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
1106 Calories
39g Fat
55g Carbs
130g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 1106
% Daily Value*
Total Fat 39g 50%
Saturated Fat 10g 52%
Cholesterol 487mg 162%
Sodium 4879mg 212%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 9%
Protein 130g
Calcium 132mg 10%
*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 popular roast turkey is finished with a flavorful maple glaze. The turkey is filled with fruit and onion and roasted to perfection. This is an excellent roast turkey for a holiday meal.

Serve this turkey with mashed potatoes, bread or cornbread dressing, tossed salad, and your favorite side vegetable or vegetable casserole


  • 1 (12 to 14-pound) turkey
  • 1 orange (unpeeled)
  • 1 tart apple (unpeeled)
  • 1 medium onion (unpeeled)
  • Salt and pepper, to taste
  • 5 tablespoons butter (softened)
  • 1 tablespoon dried herbes de Provence
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider (or apple juice)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey with herb butter
    The Spruce / Katarina Zunic
  2. Preheat the oven to 325 F. Place a rack in a large open roasting pan.

    The Spruce / Katarina Zunic 
  3. Clean the turkey inside and out. Sprinkle the cavity with salt and pepper and place on the rack, breast side up.

    Turkey on rack
    The Spruce / Katarina Zunic
  4. Cut the orange, apple, and onion into large chunks and stuff into the turkey cavity. Tie the legs together with twine. Sprinkle the turkey all over with salt and pepper.

    Cut orange and onion
    The Spruce / Katarina Zunic
  5. In a small bowl, combine the butter and dried herbs.

    The Spruce / Katarina Zunic
  6. Using your hand, separate the skin from the breasts and push most of the butter mixture evenly under the skin on each side. Rub the turkey all over with any remaining butter mixture.

    Separate skin from turkey
    The Spruce / Katarina Zunic
  7. In a small saucepan, combine the maple syrup, brown sugar, and cider. Simmer over low heat until sugar is dissolved. Set aside.

    Combine brown sugar
    The Spruce / Katarina Zunic
  8. Wrap the wing tips and drumstick ends with small pieces of foil. Loosely tent the turkey with a large piece of foil.

    Wrap turkey
    The Spruce / Katarina Zunic
  9. Roast for 2 1/2 hours, then remove and discard the foil tent and baste with the maple mixture. Continue roasting, basting frequently, for about 1 hour longer, or until a meat thermometer registers about 180 F when inserted in the thickest part of the turkey thigh or 170 F in the breast. The minimum safe temperature for poultry is 165 F. 

    Roast turkey
    The Spruce / Katarina Zunic
  10. Serve and enjoy!

    Turkey with herb butter and maple glaze
    The Spruce / Katarina Zunic