Homestyle Spiced Apple Butter Glazed Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus thawing time, if needed)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 1 whole turkey (10–12 lb), thawed
• 4–5 tsp kosher salt, 2 tsp black pepper
• 1 large onion, 1 small apple, 1 head garlic
• 4 sprigs thyme, 3 sprigs rosemary
• 1 cup low-sodium chicken broth or apple cider
• 8 tbsp (1 stick) unsalted butter, divided
• 1 cup apple butter
• 2 tbsp dark brown sugar
• 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp cloves
• 1/2 tsp kosher salt, 1/4 tsp black pepper
• 2 tbsp apple cider vinegar or lemon juice
• 2 tbsp bourbon or extra apple cider (optional)

Do This

• 1. Preheat oven to 325°F (165°C). Pat turkey very dry, remove giblets, and tuck wings under.
• 2. Season cavity with salt and pepper. Stuff with onion, apple, garlic, and herbs. Place turkey on rack in roasting pan with broth or cider underneath.
• 3. Melt 4 tbsp butter and rub all over turkey; season skin with remaining salt and pepper. Roast, uncovered, 60 minutes.
• 4. Meanwhile, make glaze: simmer remaining 4 tbsp butter, apple butter, brown sugar, spices, salt, pepper, and vinegar (plus bourbon, if using) until glossy.
• 5. After first hour, brush turkey with glaze every 25–30 minutes until deep mahogany and internal temperature reaches 160–165°F (71–74°C) in the thickest part of thigh, 2–2 1/4 hours more.
• 6. Tent loosely with foil if browning too fast. Rest turkey 20–30 minutes before carving, basting slices with pan juices and extra glaze.

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Why You’ll Love This Recipe

• Apple butter and real butter melt into a glossy, sweet-savory glaze that caramelizes into a gorgeous mahogany crust.
• Warm baking spices and herbs fill the whole kitchen with a cozy, homestyle aroma.
• The technique keeps the meat juicy, with crisp skin and sticky, flavorful edges.
• Simple, familiar ingredients and clear timing make this feel do-able even if you do not roast turkey often.

Grocery List

• Produce: 2 large yellow onions, 2 small crisp apples, 1 head garlic, 1 lemon (if using instead of vinegar), 1 small bunch fresh thyme, 1 small bunch fresh rosemary
• Dairy: 1 cup (2 sticks) unsalted butter (you will use 1 stick for the recipe and have extra on hand)
• Pantry: 1 whole turkey (10–12 lb), kosher salt, black pepper, olive oil, 1 cup apple butter, dark brown sugar, ground cinnamon, ground allspice, ground nutmeg, ground cloves, apple cider or low-sodium chicken broth, apple cider vinegar or extra lemon juice, all-purpose flour (for optional gravy), bourbon (optional)

Full Ingredients

For the Turkey

• 1 whole turkey, 10–12 lb, fully thawed if previously frozen
• 4–5 tsp kosher salt (about 1 tsp per 3 lb, plus a little extra for the cavity)
• 2 tsp freshly ground black pepper
• 1 large yellow onion, quartered
• 1 small crisp apple (such as Honeycrisp or Gala), quartered and cored
• 1 head garlic, halved horizontally
• 4 fresh thyme sprigs
• 3 fresh rosemary sprigs

For the Roasting Pan

• 1 cup low-sodium chicken broth or apple cider
• 1 tbsp olive oil (for greasing the rack or pan)
• 1 yellow onion, sliced into thick rings (optional, to set under the turkey)
• 1 small apple, sliced (optional, to add more apple aroma to the pan)

For the Butter & Spiced Apple Butter Glaze

• 8 tbsp (1 stick, 113 g) unsalted butter, divided
• 1 cup apple butter (smooth, unsweetened or low-sugar if possible)
• 2 tbsp packed dark brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp apple cider vinegar or freshly squeezed lemon juice
• 2 tbsp bourbon or apple cider (optional, for depth and aroma)

For Optional Pan Gravy

• 3 tbsp fat from pan drippings (or unsalted butter)
• 3 tbsp all-purpose flour
• 2–2 1/2 cups low-sodium turkey or chicken broth (plus a splash of pan juices)
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the turkey and preheat the oven

Place the oven rack in the lower third of your oven and preheat to 325°F (165°C). Have a large roasting pan with a rack ready. Lightly grease the rack with olive oil so the skin does not stick.

Make sure the turkey is fully thawed. Remove it from its packaging in a clean sink. Reach into the cavity and neck area to remove the giblets and neck (save them for stock or gravy if you like). Pat the turkey completely dry, inside and out, with plenty of paper towels. Dry skin is the key to good browning.

Tuck the wing tips under the bird so they do not burn. If there is excess skin or large clumps of fat near the cavity opening, trim them away with kitchen shears.

Step 2: Season the cavity and set up the pan

Season the inside of the turkey cavity with a generous pinch of kosher salt and a few grinds of pepper. Stuff the cavity loosely with the onion quarters, apple quarters, halved garlic head, and the thyme and rosemary sprigs. Do not pack it tightly; you want air to circulate for even cooking.

If you like, you can tie the legs together loosely with kitchen twine for a neater shape, but it is not essential.

Pour 1 cup of chicken broth or apple cider into the bottom of the roasting pan. If using onion rings and apple slices as a bed, spread them in the pan under where the turkey will sit. Place the turkey breast-side up on the prepared rack in the pan.

Step 3: Butter the turkey and start roasting

In a small saucepan or microwave-safe bowl, melt 4 tbsp (half the stick) of the unsalted butter. Brush or rub this melted butter all over the turkey skin, including the legs and back if you can reach them. Sprinkle the outside of the turkey evenly with 3–4 tsp of kosher salt and 2 tsp of black pepper.

Transfer the pan to the oven and roast the turkey, uncovered, for 60 minutes. This first hour sets the skin and begins browning before you add the sugary glaze, which could burn if applied too early. If the pan looks dry at any point, add another 1/2 cup of broth or cider to keep the drippings from scorching.

Step 4: Make the spiced apple butter glaze

While the turkey begins roasting, prepare the glaze. In a small saucepan over medium-low heat, combine the remaining 4 tbsp butter, apple butter, dark brown sugar, cinnamon, allspice, nutmeg, cloves, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add the apple cider vinegar or lemon juice and the bourbon or extra apple cider, if using.

Cook, stirring frequently, until the butter is fully melted and the mixture is smooth, glossy, and just starting to bubble at the edges, 3–5 minutes. The glaze should be thick but spoonable; if it seems too thick, stir in 1–2 tbsp of water or broth. If it seems too thin, let it simmer another minute to reduce slightly.

Remove the glaze from the heat and keep it warm on the stovetop over very low heat or a warm burner. You will be brushing this on the turkey several times as it roasts.

Step 5: Begin glazing and basting the turkey

After the turkey has roasted for 60 minutes, remove the pan from the oven and close the oven door to keep the heat in. Give the glaze a stir. Using a heatproof pastry brush, generously brush the turkey all over with a layer of the spiced apple butter glaze, focusing on the breast, legs, and drumsticks. Try not to let too much glaze pool in the bottom of the pan, though some will drip and help flavor the drippings.

Return the turkey to the oven and continue roasting, basting with more glaze every 25–30 minutes. Rotate the pan if your oven has hot spots. If at any point the turkey skin on the breast or tips of the drumsticks looks very dark, tent those areas loosely with foil while still leaving room for air circulation so the skin can stay somewhat crisp.

Step 6: Roast to deep caramelization and safe temperature

Plan for a total roasting time of about 13–15 minutes per pound at 325°F (165°C). For a 10–12 lb turkey, that is roughly 2 1/2–3 hours total, including the time before you started glazing. Start checking the internal temperature with an instant-read thermometer about 30–40 minutes before you think it will be done.

Insert the thermometer into the thickest part of the thigh, without touching the bone. When it reads 160–165°F (71–74°C), the turkey is ready; the temperature will continue to rise slightly as it rests. The juices should run mostly clear. By this point the apple butter glaze should have formed a deep mahogany, caramelized coating with some darker, sticky edges on the skin.

If the turkey reaches the correct internal temperature before it is as dark as you would like, you can briefly increase the oven temperature to 400°F (200°C) for 5–10 minutes to deepen the color, watching very closely so it does not burn.

Step 7: Rest, carve, and serve

When the turkey is done, carefully transfer it to a large cutting board or serving platter. Tent loosely with foil and let it rest for 20–30 minutes. This resting time lets the juices redistribute so the slices stay moist rather than running all over the board.

While the turkey rests, you can make optional gravy (see below). Before carving, brush the turkey with one last light layer of warm glaze for a beautiful shine, if you have any remaining.

To carve, remove the legs and thighs first, then the wings, and then slice the breast meat against the grain into thick slices. Arrange the meat on a warm platter, spoon some of the pan juices or a little extra glaze over the top, and garnish with a few fresh herb sprigs and roasted apple or onion pieces from the pan. Serve hot with your favorite sides.

Pro Tips

• Dry the turkey really well. Extra moisture on the skin turns to steam and fights browning. Take an extra minute with paper towels for truly crisp, caramelized skin.
• Use a thermometer, not just the clock. Ovens vary. An instant-read thermometer is your best friend for juicy meat and food safety.
• Glaze late and often. Applying the apple butter glaze after the first hour prevents burning while still giving plenty of time for the sugars to caramelize.
• Tent strategically. If the breast is browning too quickly, just tent the breast area with foil and leave the legs and thighs exposed so they can catch up.
• Dry-brine for extra flavor (optional). If you have time, season the turkey with salt 12–24 hours in advance and let it sit uncovered in the fridge. The skin dries out and the meat becomes seasoned all the way through.

Variations

• Spatchcocked apple butter turkey: Ask your butcher to remove the backbone, or do it yourself, and roast the turkey flattened. It cooks faster and more evenly, and you get even more delicious glazed skin.
• Spicy apple butter glaze: Add 1/2–1 tsp crushed red pepper flakes or a pinch of cayenne to the glaze for a gentle heat that balances the sweetness.
• Maple-apple twist: Replace the brown sugar with 2 tbsp pure maple syrup and reduce the apple butter to 3/4 cup for a slightly lighter, maple-forward glaze.

Storage & Make-Ahead

You can make the spiced apple butter glaze up to 3 days in advance. Store it in an airtight container in the refrigerator, then warm it gently on the stovetop before using. You can also dry-brine the turkey with salt 12–48 hours ahead; leave it uncovered in the refrigerator on a rimmed tray to help dry the skin.

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. Store the meat separately from the bones and skin if you plan to use it for sandwiches or salads. Reheat gently in a covered dish with a splash of broth or cider to keep it moist, or enjoy it cold. For longer storage, freeze sliced turkey in freezer-safe bags with as much air pressed out as possible; it will keep for 2–3 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values per serving (based on 12 servings from a 10–12 lb turkey, including some skin and glaze): about 480 calories; 42 g protein; 24 g fat; 19 g carbohydrates; 2 g fiber; 13 g sugars; 780 mg sodium. Actual values will vary depending on the size of your turkey, how much skin and glaze are eaten, and the sides you serve with it.