Juicy Oven Roasted Turkey with Maple Glaze

Serves 14

45 mins prep

210 mins cook

255 mins total

This Oven Roasted Turkey is juicy and perfectly flavored with maple butter glaze. Brined and roasted to perfection, this turkey will be the star of the show this holiday season.

Five to Six Days Before Roasting

Allow turkey to thaw in the refrigerator for 5 to 6 days prior to roasting. See note below for thawing times.

Two Nights Before Roasting

Find a clean container large enough to hold the whole turkey plus approximately 2 gallons of liquid. This can be a large stock pot or brining bag that will also fit in the fridge while the turkey is being brined.
In a large pot (this can be the stock pot for brining) combine the apple cider, brown sugar, salt, garlic, peppercorns, bay leaves, vegetable broth, and ginger beer.
Squeeze as much juice from orange halves into the pot and then add the squeezed orange halves.
Bring the mixture to a boil over medium high heat and boil for 5 minutes, stirring occasionally, until both the sugar and the salt are completely dissolved. Let cool completely.
Mix the cooled brine mixture with 2 quarts of the ice water in the brining container. Slowly add the turkey to the container and then top with 2-4 quarts of ice water, until the turkey is completely covered.
Move the container to the refrigerator and allow it to brine for 16-24 hours. (Do this two nights before roasting so you have enough time for drying).

The Night Before Roasting

Remove the turkey slowly from the brine allowing it to drain completely. Rinse the inside and outside of the turkey with cool water to remove any extra brine. Pat it completely dry with paper towels and place it on a sheet pan or in the roasting pan.
Let the turkey sit in the refrigerator uncovered for at least 12 hours to dry. (Do this the night before roasting to allow the full time for drying.)

Day of Roasting

Remove the turkey from the fridge and preheat the oven to 350°F. Slice one of the onions and place it underneath the roasting rack in a roasting pan with the celery and half of the fresh herbs. (Place the turkey directly on the celery, onions, and herbs if you don't have a rack).
Cut the other onion in half, along with the lemon, orange, and apple. Stuff everything inside the turkey with the remaining herbs and tie the legs together with cooking twine. Tuck the wing tips in and under the turkey.
Roast the turkey for 45-60 minutes until the skin is light golden brown.
Cover the turkey loosely with aluminum foil and roast for 60-90 minutes until the internal temperature reads 150˚F in the thickest part of the thigh and breast.
While the turkey is roasting, melt the butter and maple syrup in a small saucepan over medium-low heat.
Pour the maple glaze over the entire turkey and use a pastry brush to spread the glaze evenly.
Continue to roast turkey in the oven, uncovered for approximately 30-45 minutes, until it reaches 165°F in the thickest part of the thigh and breast. (See note below regarding cooking times).
Move the turkey to a cutting board and lightly tent it with foil to rest for at least 30 minutes.
Drain the drippings from the roasting pan and set them aside.

Apple Cider Pan Gravy

Melt the butter in the roasting pan on the stovetop over medium heat.
Sprinkle the flour evenly in the pan and cook, while whisking, for 1 minute.
Slowly whisk in the pan drippings and apple cider, scraping any stuck-on bits off the bottom of the pan.
Continue to cook, while whisking for 3-4 minutes until thickened, and then season to taste with salt and pepper.
Carve the turkey and serve with the apple cider pan gravy.