Cozy Cinnamon-Maple Butter-Basted Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (for a 12–14 lb turkey)
• Prep Time: 30 minutes (plus optional overnight drying)
• Cook Time: 3 to 3 1/2 hours
• Total Time: About 3 hours 45 minutes

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 2 1/2 tsp kosher salt, 1 1/2 tsp black pepper, divided
• 1 medium onion + 1 small orange + 4 garlic cloves
• 4 fresh thyme sprigs (or 2 tsp dried thyme, divided)
• 2 1/2 cups low-sodium chicken or turkey broth, divided
• Golden butter baste: 1/2 cup unsalted butter, 2 tbsp oil, paprika, garlic powder, onion powder, thyme, salt, pepper
• Cinnamon-maple drizzle: 1/4 cup butter, 1/3 cup maple syrup, 1/4 cup broth or apple cider, 1/2 tsp cinnamon, pinch nutmeg, salt, splash lemon juice
• Optional gravy: 3 tbsp pan fat, 3 tbsp flour, 2 cups broth, salt, pepper

Do This

• 1. Pat dry thawed turkey; remove giblets. Season inside and outside with salt and pepper. Stuff cavity with onion, orange, garlic, and thyme.
• 2. Mix golden butter baste. Gently loosen skin over the breasts and thighs and rub some butter under the skin; rub the rest all over the turkey.
• 3. Place turkey breast-side up on a rack in a roasting pan with 1 cup broth in the pan. Roast at 325°F (163°C), uncovered.
• 4. Baste with pan juices and remaining butter every 45 minutes. Add more broth to the pan as needed to prevent burning.
• 5. Simmer cinnamon-maple drizzle. During the last 30–40 minutes of roasting, brush a thin layer over the turkey once or twice.
• 6. Roast until the thickest part of the thigh reaches 165°F (74°C). Tent loosely with foil and rest 20–30 minutes.
• 7. Make optional gravy from drippings. Carve turkey and serve with extra warm cinnamon-maple drizzle on the side.

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Why You’ll Love This Recipe

• Classic butter-basted roast turkey with a gentle cinnamon-maple glaze that feels cozy but not dessert-sweet.
• Family-friendly flavors: warm, aromatic, and balanced so kids and adults both enjoy it.
• Clear, step-by-step instructions that guide you from thawing to carving with confidence.
• Optional pan gravy and extra drizzle make the whole plate taste like a holiday feast in one bite.

Grocery List

• Produce: 1 medium onion, 1 small orange, 4 garlic cloves, 1 lemon (or use bottled lemon juice, optional fresh herbs if desired)
• Dairy: 3/4 cup unsalted butter (1 1/2 sticks)
• Pantry: 1 whole turkey (12–14 lb), chicken or turkey broth, pure maple syrup, olive or neutral oil, all-purpose flour, kosher salt, black pepper, paprika, garlic powder, onion powder, ground cinnamon, ground nutmeg or allspice (optional), dried thyme or poultry seasoning

Full Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), thawed if frozen
• 2 1/2 tsp kosher salt (use 1 1/2 tsp if using table salt)
• 1 1/2 tsp freshly ground black pepper
• 1 medium yellow onion, peeled and quartered
• 1 small orange, scrubbed and quartered (optional but recommended for gentle sweetness)
• 4 garlic cloves, lightly crushed
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 1/2 cups low-sodium chicken or turkey broth, divided
  • 1 cup for the roasting pan
  • 1 1/2 cups for basting/gravy as needed

Golden Butter Baste & Rub

• 1/2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
• 2 tbsp olive oil or other neutral oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp sweet paprika (for color and gentle warmth)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme or poultry seasoning

Mild Cinnamon-Maple Drizzle (for Roasting & Serving)

• 1/4 cup (1/2 stick / 57 g) unsalted butter
• 1/3 cup pure maple syrup (not pancake syrup)
• 1/4 cup low-sodium chicken broth or apple cider
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg or allspice (optional, for a subtle holiday note)
• Pinch of kosher salt
• 1 tsp fresh lemon juice or apple cider vinegar (balances the sweetness)

Simple Pan Gravy (Optional but Recommended)

• 3 tbsp fat from the turkey drippings (skimmed from the roasting pan)
• 3 tbsp all-purpose flour
• 2 to 2 1/2 cups turkey or chicken broth (including up to 1 cup of flavorful pan juices)
• Salt and freshly ground black pepper, to taste
• 1–2 tsp cinnamon-maple drizzle, to taste (optional, for a very gentle warm sweetness)

Step-by-Step Instructions

Step 1: Prepare and Dry the Turkey

Make sure your turkey is fully thawed. A 12–14 lb turkey typically needs 3–4 days to thaw in the refrigerator. Remove any packaging, including the bag of giblets and the neck from inside the cavity.

Pat the turkey very dry with paper towels, inside and out. The drier the skin, the more beautifully golden and crisp it will become in the oven.

Sprinkle the turkey all over (including a light sprinkle inside the cavity) with the 2 1/2 tsp kosher salt and 1 1/2 tsp black pepper. If you have time, place the uncovered turkey on a rimmed tray in the refrigerator for 4 hours or up to overnight to air-dry. This step is optional, but it helps the skin crisp even more.

Step 2: Mix the Golden Butter Baste

In a small bowl or measuring cup, combine the melted 1/2 cup butter, 2 tbsp oil, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme or poultry seasoning. Stir until the mixture is smooth and well blended.

The oil raises the smoke point of the butter so it browns beautifully without burning, and the paprika adds that deep golden color you see in magazine photos.

Step 3: Season and Butter the Turkey

Preheat your oven to 325°F (163°C). Place a rack in the lower third of the oven so the turkey has room to sit high in the pan without touching the top of the oven.

Set a sturdy roasting rack into a large roasting pan. Pour 1 cup of the broth into the bottom of the pan to create a moist roasting environment and to start building flavorful pan juices.

Stuff the turkey cavity with the onion quarters, orange quarters (if using), crushed garlic cloves, and fresh thyme sprigs. Do not pack them tightly; you want a little airflow inside.

Gently loosen the skin over the breasts and the tops of the thighs by sliding your fingers under it, being careful not to tear it. Spoon or brush some of the golden butter baste directly onto the meat under the skin, then pull the skin back into place.

Brush or rub the remaining butter baste all over the outside of the turkey, including the legs and wings. Tuck the wing tips under the body to prevent them from burning. If you like, tie the legs loosely together with kitchen twine for a neater appearance.

Step 4: Start Roasting the Turkey

Place the butter-rubbed turkey breast-side up on the rack in the prepared roasting pan. Slide the pan into the preheated 325°F (163°C) oven.

Roast uncovered. As a general guideline, a 12–14 lb turkey will take about 3 to 3 1/2 hours total at this temperature, but ovens vary. Plan for time and use temperature, not just the clock, to decide when it is done.

Let the turkey roast undisturbed for the first 45 minutes to allow the skin to start setting and browning.

Step 5: Baste and Add the Cinnamon-Maple Drizzle

While the turkey roasts, make the cinnamon-maple drizzle. In a small saucepan over low heat, combine 1/4 cup butter, 1/3 cup maple syrup, 1/4 cup broth or apple cider, 1/2 tsp cinnamon, 1/8 tsp nutmeg or allspice (if using), a pinch of salt, and 1 tsp lemon juice or cider vinegar. Stir until the butter melts and the mixture is smooth, warm, and slightly thickened, 3–5 minutes. Keep warm on the lowest heat or rewarm gently before using.

After the first 45 minutes of roasting, begin basting the turkey every 45 minutes. Use a baster or spoon to pour pan juices over the breast and legs. If the pan looks dry or the drippings are starting to darken too much, add 1/2 cup broth at a time to keep a shallow layer of liquid in the bottom.

During the last 30–40 minutes of roasting, start brushing the turkey with a thin layer of the cinnamon-maple drizzle. Brush once, roast 15–20 minutes, then brush lightly again. Use just enough to give the skin a warm sheen and gentle sweetness; you do not want a thick sugary coating. Reserve at least half of the drizzle for serving at the table.

If the breast or wing tips are browning too quickly at any point, tent that part of the bird loosely with foil while the rest finishes cooking.

Step 6: Check for Doneness and Rest the Turkey

Begin checking the turkey’s temperature around the 2 1/2-hour mark. Insert an instant-read thermometer into the thickest part of the thigh, not touching bone; you are aiming for 165°F (74°C). Also check the thickest part of the breast; 160–165°F (71–74°C) is ideal.

When the turkey reaches the proper temperature, carefully remove the pan from the oven. Transfer the turkey to a large cutting board or platter, tent it loosely with foil, and let it rest for 20–30 minutes. This rest time is crucial: the juices will redistribute, making the meat moist and easier to carve.

While the turkey rests, skim off any excessive fat from the pan juices if you plan to make gravy.

Step 7: Make the Optional Pan Gravy

Set the roasting pan across two burners on the stovetop over medium heat, or pour the drippings into a large skillet. Skim off and measure about 3 tbsp of the fat and return it to the pan. If you do not have enough, add a little butter to make up 3 tbsp total.

Sprinkle 3 tbsp flour over the hot fat and whisk constantly to form a smooth paste (roux). Cook for 1–2 minutes, whisking, until the mixture turns a light golden color and smells nutty.

Slowly pour in 2 to 2 1/2 cups broth (including up to 1 cup of the flavorful pan juices), whisking constantly to prevent lumps. Bring to a gentle simmer and cook 5–8 minutes, until thickened to your liking.

Season to taste with salt and pepper. For a subtle echo of the turkey’s sweetness, whisk in 1–2 tsp of the cinnamon-maple drizzle; start with a small amount and taste as you go so the gravy stays savory.

Step 8: Carve and Serve with Extra Drizzle

To carve, remove the legs and thighs first, then the wings, and finally slice the breast meat across the grain into thick, juicy slices. Arrange the meat on a warm platter.

Rewarm the remaining cinnamon-maple drizzle if needed. Just before serving, lightly spoon or drizzle a small amount over the sliced turkey, or serve it in a small pitcher so everyone can add their own. Present the turkey with the warm gravy on the side.

The result is a golden, butter-basted turkey with gently sweet, cinnamon-maple notes that feel cozy and festive without overwhelming the savory flavor.

Pro Tips

• Use a thermometer, not the pop-up. Built-in pop-up indicators are often unreliable. An instant-read thermometer is the best way to guarantee juicy turkey.
• Go light on the drizzle while roasting. Sugar can burn if applied too thickly. Brush on a thin coat in the last 30–40 minutes only, then serve more at the table.
• Dry the skin well. The more thoroughly you dry the turkey (and ideally air-dry overnight), the crisper and deeper-golden the skin becomes.
• Keep the pan moist. A shallow layer of liquid in the roasting pan prevents scorching and gives you excellent drippings for gravy.
• Carve after resting. If you slice the turkey too soon, the juices run out onto the board instead of staying in the meat.

Variations

• Herbier version: Add 1–2 tsp finely chopped fresh rosemary and sage to the butter baste and skip the nutmeg in the drizzle for a more herb-forward flavor.
• Apple-cider twist: Use apple cider instead of broth in the cinnamon-maple drizzle and in the roasting pan, and tuck a chopped apple into the cavity with the onion and orange.
• Spice-warm (still kid-friendly): Add a tiny pinch (1/16 tsp) of ground clove and ginger to the drizzle for a gently spiced aroma, keeping the amounts small so it does not taste like dessert.

Storage & Make-Ahead

Let leftover turkey cool to room temperature for no more than 2 hours, then store in airtight containers in the refrigerator for up to 4 days. Slice the meat off the bones before refrigerating; it chills and reheats more evenly.

The cinnamon-maple drizzle can be made up to 3 days ahead. Store it in a jar in the refrigerator and gently rewarm it on the stove or in short bursts in the microwave before brushing or serving.

Pan gravy also keeps well for 3–4 days in the refrigerator. Reheat it gently over low heat, whisking in a splash of broth or water to loosen the texture if needed.

For longer storage, freeze sliced turkey tightly wrapped (or in freezer bags) for up to 2–3 months. Freeze gravy and drizzle separately in small containers. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate per serving (for 1/10 of the recipe, including skin, a spoonful of drizzle, and a modest amount of gravy): about 520 calories, 41 g protein, 29 g fat, 12 g carbohydrates, 0.5 g fiber, 8 g sugar, and 960 mg sodium. Values will vary based on the exact size of the turkey, how much skin is eaten, and how much drizzle and gravy each person adds.