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Maple Butter Turkey – Unbelievable!
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.
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!
Recipe Video
Recipe Ingredients
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
Recipe Instructions
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 325ºFWEIGHT & COOKING TIME6 - 7 POUNDS, 2 - 2 ½ HOURS7 - 10 POUNDS, 2 ½ - 3 HOURS10 - 18 POUNDS - 3 - 3 ½ HOURS18 - 22 POUNDS - 3 ½ - 4 HOURS22 - 24 POUNDS - 4 - 4 ½ HOURS24 - 30 POUNDS - 4 ½ - 5 HOURSCooking in a Convection Oven at 325ºFWEIGHT & COOKING TIME6 - 7 POUNDS, 1 ½ - 2 HOURS7 - 10 POUNDS, 2 - 2 ½ HOURS10 - 18 POUNDS, 2 ½ - 3 HOURS18 - 22 POUNDS, 3 – 3 ½ HOURS22 - 24 POUNDS, 3 ½ - 4 HOURS24 - 30 POUNDS, 4 – 4 ½ HOURSNo 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.DOUBLE CHECK YOUR TEMPERATURE AS MANY TIMES AS IT IS NECESSARY AND NEVER COOK THE TURKEY OVER 165
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Made this for Christmas and it was amazing! So moist and delicious best turkey ever.
So glad you enjoyed the recipes! 😊
Made this turkey and the black cherry gravy over Thanksgiving. Another outstanding recipe. In addition, I used your curving presentation and received many compliments. Thank you very much for sharing your skills Chef. You are amazing.
Thank you Tom! Your feedback means alot!
Made a small turkey yesterday to try it out, making a much larger turkey today with the same recipe.
Moist and delicious.
Happy Thanksgiving everyone!
Thank you, D Parker, Happy Thanksgiving (although belated 🙂 ) to you too!
I have been roasting turkeys going on 50 years and this has to be the best way I have ever seen to prepare, roast and present a bird. Fabulous video. Thank you so much Jean Pierre for continuing to inspire and enlighten.
Thank you, Karen! It is comments like yours that make my day!