Roasting is a relatively simple cooking method, so don’t worry, in the video below I will walk you through the entire process. Make your Thanksgiving feast unforgettable with this maple butter turkey recipe from Chef Jean-Pierre. Your guests will be amazed by the flavor and juiciness of your turkey!

This Maple Butter Roasted Turkey Recipe is a delicious twist on the traditional recipe. The maple provides a beautiful flavor, and the butter helps to keep the meat moist and succulent. As a result, this Roasted Turkey Recipe is a dish that is sure to please everyone at the table.

Roasting is a relatively simple cooking method, so don’t worry, in the video below I will walk you through the entire process.

Maple Butter Thanksgiving Turkey _ Chef Jean-Pierre

The Perfect Roasted Turkey Recipe with Maple Butter - Succulent and Tender!

Turkey is a classic Thanksgiving dish, and there are many different ways to prepare it. Today I am going to share with you my recipe for a Maple Butter Roasted Turkey. And yes, it is as delicious as it sounds!
4.04 from 160 votes

Recipe Video


Prepare the Butter:

  • 1 pound Butter, room temperature
  • 2 to 3 ounces Maple Syrup
  • 1 ounces Pure Vanilla Extra
  • 1 pinch Salt

Prepare the Turkey:

  • 1 x 14 pound Turkey
  • 1 large Yellow Onion, cut into chunks
  • 2 large Lemons, cut into chunks
  • 2 or 3 Mandarin Orange

For the Maple Glaze:

  • ¼ cup Maple Syrup
  • 1 teaspoon Vanilla Extra
  • 2 tablespoons Honey
  • Salt
  • 1 dash Sriracha Hot Sauce


Preheat Oven to 325ºF /162ºC

    Make the Butter:

    • Mix all ingredients in a glass bowl. Leave at room temperature

    For the Turkey:

    • Pat turkey dry with paper towels.  Season the inside with salt and pepper. Rub the entire turkey skin with butter.  Stuff the inside of the bird with the lemons, onion and Mandarin. Tie the legs together to hold the shape of the turkey.
    • Place the turkey in a large roasting pan.  Cover the turkey for the first two hours with aluminum.  Roast until a meat thermometer inserted between the body and the leg into the thickest part of the inner thigh (without touching the bone) registers 145ºF to 150ºF. 

    Make the Glaze:

    • Mix all ingredients in a glass bowl.

    Finish the Turkey:

    • Brush the glaze and return to the oven for about 10/15 minutes until dark golden brown.  The temperature will reach 155ºF/160ºF.
    • Remove turkey from the oven and cover with aluminum foil.  Wait 30 minutes before carving.
    • As a general rule, to covert conventional cooking to convection cooking, reduce the temperature by 25°F and the cooking time by approximately 10 to 15%.
      Cooking in a Regular Oven at 325ºF
      6 - 7 POUNDS, 2 - 2 ½ HOURS
      7 - 10 POUNDS, 2 ½ - 3 HOURS
      10 - 18 POUNDS - 3 - 3 ½ HOURS
      18 - 22 POUNDS - 3 ½ - 4 HOURS
      22 - 24 POUNDS - 4 - 4 ½ HOURS
      24 - 30 POUNDS - 4 ½ - 5 HOURS
      Cooking in a Convection Oven at 325ºF
      6 - 7 POUNDS, 1 ½ - 2 HOURS
      7 - 10 POUNDS, 2  -  2 ½ HOURS
      10 - 18 POUNDS, 2 ½ - 3 HOURS
      18 - 22 POUNDS, 3 – 3 ½ HOURS
      22 - 24 POUNDS, 3 ½ - 4 HOURS
      24 - 30 POUNDS, 4 – 4 ½ HOURS
      No matter what the schedule above is displaying.  Be sure to check the temperature of your bird at least 1 hour before the final cooking time to make sure that you are at least 90% of the desired temperature.  
      For example if you are cooking a 20 lbs bird in a regular oven and the cooking time is expected to be 3 ½ to 4 hours.  After 2 ½ hours your turkey inside temperature should be about 135.  Another hour should bring to your desire 155 to 165.
    Chef Jean-Pierre

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