Maple Apple Cider Glazed Turkey for Cozy Dinners

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus 12 hours optional dry brine)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (plus optional brine time)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 2 tbsp kosher salt, plus more to taste
• 2 tsp freshly ground black pepper
• 1/2 cup (1 stick) unsalted butter, softened
• 3 garlic cloves, minced
• 2 tsp chopped fresh thyme + 2 tsp chopped fresh rosemary
• 2 cups apple cider (not vinegar)
• 1/2 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter (for reduction)
• 1 onion + 1 firm apple, quartered
• 1 head garlic, halved
• 3–4 herb sprigs (thyme, rosemary, or sage)
• 2 cups low-sodium chicken or turkey broth

Do This

• 1. Optional: Pat turkey dry, salt all over, and refrigerate uncovered 12–24 hours for a dry brine.
• 2. Make glaze: Simmer apple cider, maple syrup, cider vinegar, and aromatics until syrupy; whisk in butter, Dijon, and salt.
• 3. Heat oven to 425°F (218°C). Mix softened butter with garlic, herbs, salt, and pepper; rub under and over turkey skin.
• 4. Stuff cavity with onion, apple, halved garlic, and herb sprigs; place turkey on rack in roasting pan with broth in bottom.
• 5. Roast 30 minutes at 425°F, then reduce to 325°F (163°C). Roast about 2 hours 45 minutes more.
• 6. After the first hour, brush turkey with maple-apple cider glaze every 20 minutes, tenting with foil if browning too fast.
• 7. Turkey is done at 160–165°F in breast and 170–175°F in thigh. Rest 20–30 minutes, brush with remaining glaze, carve, and serve.

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Why You'll Love This Recipe

• A deeply flavorful maple-apple cider reduction bakes into a glossy, sticky golden glaze that tastes like fall on a plate.
• The method keeps the turkey juicy with crisp, shattering skin and moist, tender meat.
• Simple, everyday ingredients come together in a dinner-party-worthy centerpiece.
• Make-ahead friendly: the glaze and seasoning can be prepared in advance to keep the day-of cooking relaxed.

Grocery List

• Produce: 1 onion, 1 firm apple, 1 head garlic, fresh thyme, fresh rosemary (or sage), 1 lemon (optional for zest)
• Dairy: 3/4 cup unsalted butter (1/2 cup for herb butter, 2 tbsp for glaze, plus extra if desired for basting)
• Pantry: 1 whole turkey (12–14 lb), apple cider (2 cups), pure maple syrup (1/2 cup), apple cider vinegar, Dijon mustard, kosher salt, black pepper, cinnamon stick, bay leaf, whole cloves (optional), low-sodium chicken or turkey broth (2 cups)

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb, fully thawed, neck and giblets removed
• 2 tbsp kosher salt (for seasoning the turkey; more if dry brining)
• 2 tsp freshly ground black pepper
• 1 onion, quartered
• 1 firm apple (such as Honeycrisp, Gala, or Braeburn), quartered
• 1 head garlic, halved crosswise
• 3–4 sprigs fresh herbs (thyme, rosemary, and/or sage) for the cavity
• 2 cups low-sodium chicken or turkey broth (for the roasting pan)

Herb Butter (for under and over the skin)

• 1/2 cup (1 stick; 113 g) unsalted butter, softened to room temperature
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 2 tsp finely chopped fresh thyme leaves
• 2 tsp finely chopped fresh rosemary leaves
• 1 tsp finely grated lemon zest (optional, but brightens the richness)

Maple-Apple Cider Glaze

• 2 cups apple cider (not apple cider vinegar)
• 1/2 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 small cinnamon stick
• 1 bay leaf
• 2–3 whole cloves (optional, for subtle warm spice)
• 3–4 sprigs fresh thyme
• 2 tbsp unsalted butter
• 1 tbsp Dijon mustard
• 1/2 tsp kosher salt, or to taste

Optional for Serving

• Extra fresh herb sprigs, for garnish
• Reserved pan juices, for serving alongside or turning into gravy
• Extra warm apple cider, for brushing at the table if desired

Step-by-Step Instructions

Step 1: Optional dry-brine the turkey for extra flavor

If you have time, a simple dry brine gives you juicier, more flavorful turkey. Up to 24 hours before roasting, pat the thawed turkey very dry with paper towels. Sprinkle 1–1 1/2 tablespoons kosher salt inside the cavity and 1 1/2–2 tablespoons evenly over the skin, including under the wings and along the back. Place the turkey breast-side up on a rack set over a rimmed baking sheet. Refrigerate uncovered for 12–24 hours. This allows the salt to penetrate and also dries the skin so it browns and crisps beautifully.

If you do not have time to dry brine, simply pat the turkey dry and season the cavity with 1–2 teaspoons kosher salt right before you add the aromatics.

Step 2: Make the maple-apple cider reduction

In a medium saucepan, combine the apple cider, maple syrup, apple cider vinegar, cinnamon stick, bay leaf, whole cloves (if using), and thyme sprigs. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the liquid is reduced by about half and thickens to a light syrup consistency, 18–25 minutes. It should lightly coat the back of a spoon.

Remove the pan from the heat. Discard the cinnamon stick, bay leaf, cloves, and thyme sprigs. Whisk in the 2 tablespoons butter, Dijon mustard, and 1/2 teaspoon kosher salt until glossy and smooth. Set aside to cool slightly; it will thicken more as it cools. You should have about 3/4–1 cup of glaze. Reserve about 1/4 cup in a separate bowl for a final brush after roasting, to keep it food-safe.

Step 3: Prepare the herb butter and aromatics

In a small bowl, combine the softened 1/2 cup butter, 2 teaspoons kosher salt, 1 teaspoon black pepper, minced garlic, chopped thyme, chopped rosemary, and lemon zest (if using). Mash with a fork until everything is evenly mixed and fragrant.

Prepare the aromatics for the cavity: quarter the onion and apple, and slice the head of garlic in half horizontally (no need to peel). Have your herb sprigs ready. These will gently perfume the meat from the inside as the turkey roasts.

Step 4: Season and butter the turkey

Preheat your oven to 425°F (218°C). Position a rack in the lower third of the oven. Place a sturdy roasting rack inside a large roasting pan. Pour the 2 cups broth into the bottom of the pan.

Place the turkey breast-side up on the rack. If you did not dry brine, season the outside of the turkey with 1–1 1/2 tablespoons kosher salt and 1 teaspoon black pepper. Gently loosen the skin over the breasts and the tops of the legs by sliding your fingers under the skin, being careful not to tear it.

Spread about half of the herb butter directly onto the meat under the skin over each breast and the tops of the thighs, pushing it as far as you can reach. Rub the remaining herb butter all over the outside of the turkey, focusing on the breast, legs, and wings. Stuff the cavity loosely with the onion, apple, garlic halves, and herb sprigs. Tuck the wing tips under the body, and tie the legs together with kitchen twine if desired for a neater shape.

Step 5: Start roasting the turkey

Place the roasting pan in the oven and roast at 425°F (218°C) for 30 minutes. This initial blast of higher heat helps set and crisp the skin. Do not glaze yet; the sugars in the glaze would burn at this temperature.

After 30 minutes, reduce the oven temperature to 325°F (163°C) without opening the oven for too long. Continue roasting. The total roasting time for a 12–14 lb turkey will be about 3 to 3 1/4 hours, or roughly 13–15 minutes per pound, but always use a thermometer for doneness. Begin checking the internal temperature after about 2 1/2 hours total roasting time.

Step 6: Brush with maple-apple cider glaze until sticky and golden

After the turkey has been in the oven for about 1 hour total, begin glazing. Brush a thin, even layer of the warm maple-apple cider glaze over all exposed skin: breast, legs, and wings. Return the turkey to the oven and roast for 20 minutes. Repeat the glazing every 20 minutes, using most of the glaze (but keeping the reserved 1/4 cup set aside and uncontaminated for the final brush after roasting).

If any areas (especially the breast or wing tips) are browning faster than you like, tent them loosely with foil. Continue roasting and glazing until the thickest part of the breast registers 160–165°F (71–74°C) and the thigh registers 170–175°F (77–79°C) on an instant-read thermometer, and the juices run mostly clear when pierced.

Step 7: Rest, finish glazing, and serve

Carefully transfer the turkey to a cutting board, preferably one with a groove to catch juices. Let it rest, loosely tented with foil, for 20–30 minutes. Resting allows the juices to redistribute so the meat stays moist when sliced.

While the turkey rests, skim excess fat from the pan juices if desired, and keep them warm for serving or for making gravy. Just before carving, warm the reserved 1/4 cup glaze slightly if it has thickened too much, then brush it generously over the turkey so it shines with a fresh, sticky golden coat.

Carve the turkey, arranging slices on a warm platter. Spoon a little of the pan juices over the carved meat and garnish with extra herb sprigs if you like. Serve immediately, passing any remaining pan juices at the table.

Pro Tips

• Do not rush the reduction: Let the apple cider and maple syrup simmer until syrupy. A properly reduced glaze clings to the turkey and creates that lacquered, sticky finish.
• Glaze late and often: Start glazing after the first hour of roasting at the lower temperature. Early glazing at high heat can cause burning; frequent thin layers build flavor and shine.
• Use a thermometer, not time, to judge doneness: Every turkey is different. Check multiple spots (breast and thigh) to ensure perfect, juicy meat.
• Rotate the pan: If your oven has hot spots, rotate the roasting pan halfway through cooking so the turkey browns evenly.
• Keep the rack high: A rack lifts the turkey above the liquid so the skin roasts and crisps instead of steaming.

Variations

• Smoky maple-cider turkey: Add 1–2 teaspoons smoked paprika and 1/4 teaspoon chipotle powder to the herb butter for a gentle smoky heat that pairs beautifully with the sweetness of the glaze.
• Herb-forward version: Increase thyme and rosemary, and add a handful of sage leaves to the cavity and the glaze (removing them before brushing) for a more intensely herbal, stuffing-like flavor profile.
• Bourbon twist: Stir 2–3 tablespoons bourbon into the finished glaze off the heat for a deeper, more complex caramel note. Let the alcohol cook off for a minute before brushing onto the turkey.

Storage & Make-Ahead

You can make the maple-apple cider glaze up to 3 days ahead. Store it in an airtight container in the refrigerator, then gently rewarm over low heat until fluid before using. The herb butter can also be prepared 2–3 days in advance and kept refrigerated; bring it to room temperature before rubbing onto the turkey.

Leftover turkey keeps well. Cool completely, then store carved meat in airtight containers in the refrigerator for up to 4 days. For best results, drizzle a little of the reserved pan juices or broth over the slices before reheating, and cover tightly so they warm gently without drying out. Reheat in a 300°F (150°C) oven until just hot, or use short bursts in the microwave. Cooked turkey can also be frozen for up to 2 months; wrap tightly in a double layer of plastic wrap plus foil or use freezer-safe bags, pressing out the air.

Nutrition (per serving)

Approximate values per serving (assuming 12 servings and including skin and glaze, but not additional gravy): about 680 calories; 55 g protein; 27 g fat; 9 g saturated fat; 45 g carbohydrates; 33 g sugars; 2 g fiber; 1450 mg sodium. These numbers are estimates and will vary based on the exact size of your turkey, how much skin is eaten, and how much glaze and pan juices are consumed.