Maple Glazed Roast Turkey with Herb Stuffing

A classic Thanksgiving turkey dinner built for a home oven: the bird is seasoned, brushed with a maple-butter glaze, roasted until the breast is juicy and the thighs are done, then rested and carved. The stuffing is baked separately in a dish so it cooks through evenly while staying soft inside and browned on top.

By Julienne

Cook time: 140 minutes

Servings: 6

Ingredients

• 15 ml olive oil divided
• 18 g kosher salt divided
• 2 g black pepper divided
• 60 ml maple syrup
• 30 g unsalted butter melted, divided
• 3 count garlic cloves minced, divided
• 4 g fresh thyme leaves chopped, divided
• 5 g fresh sage leaves chopped, divided
• 3600 g whole turkey thawed, giblets removed, patted dry
• 15 ml olive oil divided
• 200 g yellow onion finely diced
• 120 g celery finely diced
• 3 count garlic cloves minced, divided
• 4 g fresh thyme leaves chopped, divided
• 5 g fresh sage leaves chopped, divided
• 9 g kosher salt divided
• 300 g day-old bread cubes 1.5 cm cubes
• 15 g fresh parsley chopped, divided
• 2 count large eggs beaten
• 360 ml low-sodium chicken broth warm, divided
• 2 g black pepper divided
• 150 g apple peeled and diced
• 60 g dried cranberries
• 45 g unsalted butter melted, divided

Instructions

1. Heat the oven to 190 C. Set a rack in the lower-middle position. Remove the turkey from the refrigerator, let it sit while you prep, and pat it dry inside and out. Lightly oil the skin, then season the cavity and exterior with 18 g salt and 2 g black pepper. Turkey is dry, seasoned, and ready to roast.
2. Make the glaze by combining the maple syrup, 30 g melted butter, half the minced garlic, 4 g thyme, and 5 g sage in a small saucepan over low heat. Warm just until smooth and fragrant, then remove from the heat. Glaze is fluid and aromatic, not boiling.
3. Place the turkey on the rack in the roasting pan and roast for 45 minutes. Brush with half the glaze, then continue roasting 35 minutes more. Brush with the remaining glaze and roast 30 to 40 minutes more, tenting loosely with foil if the skin browns too quickly. Skin is deep golden and the glaze looks lacquered.
4. While the turkey roasts, make the stuffing. Heat the remaining 15 ml oil in a skillet over medium heat. Add the onion, celery, remaining garlic, remaining thyme, remaining sage, and 9 g salt, then cook until softened and lightly fragrant, 6 to 8 minutes. Vegetables are softened and aromatic.
5. In a large bowl, combine the bread cubes, sautéed vegetables, parsley, beaten eggs, warm broth, remaining 2 g black pepper, diced apple, and optional dried cranberries. Fold gently until the bread is evenly moistened but not soggy, then spread into the baking dish and dot the top with the remaining 45 g butter cut into pieces. Stuffing holds together when pressed but still looks fluffy.
6. Bake the stuffing alongside the turkey for 35 to 40 minutes, until the top is browned and the center reaches 74 C. If the turkey finishes first, transfer it to a carving board and rest it at least 20 minutes before slicing; the stuffing can continue baking if needed. Stuffing is browned on top and fully hot in the center.
7. Check the turkey with an instant-read thermometer: the breast should reach 74 C and the thigh should reach 80 to 82 C. Carve, spoon a little pan drippings over the meat, and serve with the stuffing. Turkey is juicy, fully cooked, and ready to carve.