Maple-Roasted Turkey

Maple-Roasted Turkey
Servings: 12 to 14 Roast 325°F 3 hrs to 3 hrs 45 mins


  • 1 10 - 12 pound fresh or frozen whole turkey, defrosted
  • 3 tangerines, sliced, with peel
  • 1 medium onion, peeled and cut into chunks
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard

Make It

1. Heat oven to 325 degrees F. Remove neck and giblets from turkey and discard; rinse turkey inside and out with cold water and pat dry. In a bowl, toss together tangerine slices, onion, bay leaf, thyme, salt, and pepper.

2. In a small bowl, stir together remaining ingredients. Set mixture aside.

3. Place turkey breast-side up in roasting pan. Fill cavity with tangerine mixture; tie legs together with cotton string (if necessary). Roast 3 to 3-3/4 hours, or until an instant-read thermometer registers 175 degrees F when inserted in thickest part of thigh. Brush with maple glaze; cook 15 minutes more, to 180 degrees F.

4. Transfer turkey to cutting board or serving platter, and let rest 20 to 30 minutes. Using a spoon, remove tangerine mixture from cavity and discard. Strain juices from pan, discard fat, and add juices to reheated gravy.