Maple turkey

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Maple-Glazed Turkey

If you're going to make one Thanksgiving turkey this year (if any at all), please let it be this one. Yes, this recipe involves breaking down the bird into parts before roasting, which means removing the legs and wings and part of the backbone so the turkey can lie mostly flat on a large rimmed baking sheet. This method may sound tedious—we promise it’s easy to do following our step-by-step, or you can ask your butcher to do it—but it has many benefits.

Make this maple-rosemary roast turkey for Thanksgiving dinner or Christmas dinner this year. Your guests will love the blend of sweet and savory flavors.

This delicious foolproof Honey Maple Turkey Breast recipe will be the star of the show on Thanksgiving. It's easier than roasting a whole turkey and you can still make gravy!

Shake up your Thanksgiving dinner with this Maple Glazed Spatchcock Turkey! It’s the perfect blend of classic holiday flavors with a cozy fall twist, thanks to a garlic herb compound butter, a sticky-sweet maple glaze, and spatchcocking (aka butterflying)—my go-to method for an insanely juicy bird. The result is a super-flavorful, perfectly roasted turkey ready in 2 hours or less—guaranteed to be the star of your holiday table! August 2024 Recipe Update: Based on reader feedback, I’ve…

Turkey breast is basted with a sweet and savory maple and brown sugar glaze, then roasted until tender and juicy. Such an easy, delicious way to prepare your Thanksgiving turkey!

Ever wondered how to smoke a juicy turkey? Learn how to make the best smoked turkey recipe stuffed with fruit and herbs.

This Maple Glazed Turkey Breast is a festive and flavorful dish perfect for holiday meals or special occasions. The turkey is coated in a sweet and tangy glaze made with pure maple syrup and Dijon mustard, resulting in a juicy, tender breast with a rich, caramelized exterior.

Roasting a whole turkey with a maple-bourbon glaze makes for a bird with more depth than a traditional turkey. In addition to its gorgeous golden brown skin, this maple-bourbon glazed turkey has notes of smoky bourbon and caramel in every bite. Made with pan drippings, the giblet gravy is rich and delicious, with hints of bourbon and maple. For best results, the brine should be started two days ahead of time so the bird has time to brine and then air dry for 24 hours in the fridge.