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Perfect Maple Bourbon Glazed Turkey: Easy Thanksgiving Recipe

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This Perfect Maple Bourbon Glazed Spatchcock Turkey is the only Thanksgiving turkey recipe you’ll ever need. The spatchcocking method ensures even cooking and crispy skin, while the maple bourbon glaze adds a sweet, smoky flavor that will impress your guests.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds / 5.4–6.4 kg), thawed if frozen (giblets and neck removed)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons olive oil or melted butter
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 4 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon vanilla extract
  • 1 onion, quartered
  • 3–4 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 3–4 sprigs fresh thyme
  • 1 lemon, halved

Instructions

  1. Spatchcock the turkey: Place the turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck. Remove the backbone. Flip the turkey over and press down firmly on the breastbone until you hear a crack. Tuck the wing tips under the breast.
  2. Dry the turkey and season: Pat the turkey completely dry with paper towels. Mix salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Rub olive oil under the skin of the breast and thighs, then season the entire bird with the spice mix.
  3. Make the maple bourbon glaze: In a small saucepan over medium heat, combine maple syrup, bourbon, butter, brown sugar, Dijon mustard, cinnamon, cayenne (if using), and vanilla extract. Stir until butter melts and sugar dissolves. Simmer for 5-7 minutes until slightly thickened. Remove from heat and set aside. Reserve about 1/4 cup for serving.
  4. Preheat the oven to 425°F (220°C). Place a wire rack inside a baking sheet. Arrange the aromatics (onion, garlic, rosemary, thyme, lemon) on the rack, then place the spatchcocked turkey on top, breast-side up.
  5. Roast the turkey for 30 minutes. After 30 minutes, brush a generous layer of glaze all over the turkey. Return to the oven and repeat glazing every 15 minutes for the next 30-45 minutes. The turkey is done when the thickest part of the breast reaches 155°F (68°C) and the thighs reach 165°F (74°C).
  6. Rest the turkey: Remove from the oven and transfer to a cutting board. Let it rest, uncovered, for at least 20 minutes.
  7. Carve and serve: Carve the turkey and drizzle with the reserved glaze before serving.

Notes

If the glaze gets too thick while basting, warm it up with a splash of water. If the turkey skin gets too dark before it’s done, tent loosely with foil. For best results, spatchcock and season the turkey the night before and leave it uncovered in the fridge to dry the skin.

Nutrition

Keywords: Thanksgiving turkey, spatchcock turkey, maple bourbon glaze, holiday turkey, roasted turkey

Find it online: https://elaraeats.com/perfect-maple-bourbon-glazed-turkey-easy-thanksgiving-recipe/