Quick Recipe Version (TL;DR)

Yield: 10–12 servings
Prep Time: 30 minutes (plus 12–24 hours brining time)
Cook Time: 4 hours 30 minutes
Total Time: 5 hours (plus brining time)

Quick Ingredients

1 whole turkey (12–14 lb), thawed
1/4 cup kosher salt + 2 tbsp brown sugar
Garlic powder, onion powder, black pepper, fresh thyme
8 tbsp unsalted butter, divided, plus 2 tbsp olive oil
2 large yellow onions, 1 small orange, 1 head garlic
Fresh thyme and rosemary sprigs, bay leaves, carrots, celery
1 cup low-sodium chicken broth or water
3/4 cup pure maple syrup
1/2 cup bourbon
2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp soy sauce
Smoked paprika, cinnamon, black pepper, pinch cayenne

Do This

1. Dry brine turkey (salt, brown sugar, spices, thyme) all over and under the skin; refrigerate uncovered 12–24 hours.
2. Make glaze: simmer maple syrup, bourbon, butter, vinegar, Dijon, soy sauce, and spices until syrupy; cool, reserving about 1/2 cup separately.
3. Bring turkey to room temperature 45 minutes; stuff cavity with onion, orange, garlic, herbs, bay leaves; rub skin with softened butter and olive oil.
4. Roast on a rack over carrots, celery, onion, and broth at 275°F for 2 1/2–3 hours, until breast is about 120°F.
5. Increase oven to 325°F; baste with maple-bourbon glaze every 20 minutes for 1 1/2–2 hours, until breast reaches 160°F and thigh 170–175°F.
6. If needed, raise oven to 400°F for 10–15 minutes to deepen color without burning glaze; watch closely.
7. Rest turkey 30–45 minutes, tented with foil; brush with reserved glaze, carve, and serve with pan juices or quick gravy.

Why You’ll Love This Recipe

Low-and-slow roasting gives incredibly juicy meat with deep, even browning.
The maple-bourbon glaze caramelizes into a glossy, sweet-savory crust that tastes like a cozy winter holiday.
Dry brining keeps things simple and foolproof while delivering restaurant-level flavor.
The pan drippings make a rich, slightly smoky gravy that ties the whole meal together.

Grocery List

Produce: 2 large yellow onions, 1 small orange, 1 head garlic, 2 medium carrots, 2 celery stalks, fresh thyme, fresh rosemary, 2–3 bay leaves
Dairy: Unsalted butter
Pantry: 1 whole turkey (12–14 lb), kosher salt, light brown sugar, black pepper, garlic powder, onion powder, smoked paprika, ground cinnamon, cayenne pepper, pure maple syrup, bourbon, apple cider vinegar, Dijon mustard, soy sauce, olive oil, low-sodium chicken broth (or water)

Full Ingredients

Turkey & Dry Brine

1 whole turkey (12 to 14 pounds), thawed if frozen (giblets and neck removed)
1/4 cup kosher salt
2 tablespoons packed light brown sugar
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons finely chopped fresh thyme (or 1 teaspoon dried thyme)

For Roasting

4 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 large yellow onion, peeled and quartered (for the cavity)
1 small orange, scrubbed and quartered
1 small head garlic, halved horizontally
4 fresh thyme sprigs
2 fresh rosemary sprigs
2 dried bay leaves
2 medium carrots, cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
1 large yellow onion, thickly sliced (for the roasting pan)
1 cup low-sodium chicken broth or water

Maple-Bourbon Glaze

3/4 cup pure maple syrup
1/2 cup bourbon
4 tablespoons unsalted butter
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional, for gentle heat)

Step-by-Step Instructions

Step 1: Dry brine the turkey

Make sure your turkey is fully thawed (allow about 24 hours of fridge time for every 4–5 pounds of turkey). Remove the neck and giblets from the cavity and pat the turkey very dry with paper towels, inside and out.

In a small bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and chopped fresh thyme. Sprinkle this mixture evenly all over the turkey, including inside the cavity and under the skin where you can gently loosen it over the breast and thighs. Use your hands to rub it in well.

Place the turkey on a wire rack set over a rimmed baking sheet, breast side up. Refrigerate uncovered for at least 12 hours and up to 24 hours. This dry brine seasons the meat all the way through and helps the skin get beautifully crisp and bronzed.

Step 2: Make the maple-bourbon glaze

About 1 hour before you plan to roast, prepare the glaze. In a small saucepan, combine the maple syrup, bourbon, unsalted butter, apple cider vinegar, Dijon mustard, soy sauce, smoked paprika, cinnamon, black pepper, and cayenne (if using).

Set the pan over medium heat and bring to a gentle simmer, stirring occasionally. Continue to simmer for 10–15 minutes, until the mixture has reduced slightly and looks glossy and syrupy. You should have about 1 to 1 1/4 cups of glaze.

Remove from heat. Transfer about 1/2 cup of the glaze to a separate bowl and set aside for the final brushing after the turkey is cooked; this portion will stay clean and food-safe. The remaining glaze will be used for basting during roasting. Let both portions cool to room temperature so they thicken slightly.

Step 3: Prep the turkey and pan for roasting

Take the dry-brined turkey out of the refrigerator 45–60 minutes before roasting so it can take the chill off. This helps it cook more evenly. Meanwhile, preheat your oven to 275°F (135°C), positioning a rack in the lower third so the turkey will sit in the center of the oven.

Arrange the sliced onion, carrots, and celery in an even layer in the bottom of a large roasting pan. Pour in the chicken broth or water. Place a roasting rack over the vegetables.

Stuff the turkey cavity with the quartered onion, orange, halved garlic head, thyme sprigs, rosemary sprigs, and bay leaves. Tuck the wing tips under the body to prevent burning. If you like, tie the legs loosely together with kitchen twine.

In a small bowl, mash together the softened butter and olive oil. Pat the turkey dry one more time if any moisture has appeared, then rub the butter mixture all over the skin, making sure to coat the breast, legs, and thighs thoroughly.

Step 4: Start the low-and-slow roast

Place the turkey breast-side up on the roasting rack. If you have an oven-safe probe thermometer, insert it into the thickest part of the breast (not touching bone). Transfer the pan to the oven.

Roast at 275°F (135°C) for 2 1/2 to 3 hours without opening the oven too often. During this phase the turkey will cook gently and the fat will slowly render, keeping the meat moist. The skin will begin to turn pale golden. After about 2 hours, rotate the pan 180 degrees for even browning. By the end of this stage, the breast should reach roughly 115–120°F.

Step 5: Glaze and finish roasting

Increase the oven temperature to 325°F (165°C). Begin basting the turkey every 20 minutes with the maple-bourbon glaze (the portion reserved for basting) and a little of the pan juices. Use a heatproof brush to paint the glaze over the breast, legs, and thighs, focusing on exposed areas. Each time you glaze, close the oven promptly to maintain a steady temperature.

Continue roasting and glazing for 1 1/2 to 2 hours. The sugars in the maple syrup and bourbon will slowly caramelize, creating a deep amber, lacquered skin. If the skin begins to darken too quickly, tent loosely with a piece of foil. The turkey is done when the thickest part of the breast reaches 160°F and the thickest part of the thigh registers 170–175°F on an instant-read thermometer.

If you want extra-deep color, you can increase the oven temperature to 400°F (200°C) for the final 10–15 minutes, watching carefully to avoid burning the glaze.

Step 6: Rest and carve

When the turkey has reached temperature, carefully remove the roasting pan from the oven. Lift the turkey onto a clean cutting board or platter, leaving the vegetables and juices in the pan for gravy (if making). Immediately brush the turkey with the reserved 1/2 cup of glaze you set aside earlier. This final coat gives a shiny, intensely flavored finish without any food safety concerns.

Tent the turkey loosely with foil and let it rest for 30–45 minutes. Resting allows the juices to redistribute so they stay in the meat instead of running all over the cutting board. When ready to serve, carve the turkey: remove the legs and thighs, then the wings, and finally slice the breast meat across the grain into thick, juicy slices.

Step 7: Make a quick maple-bourbon pan gravy (optional)

While the turkey rests, place the roasting pan with the vegetables and drippings over medium heat (if your pan is not stovetop-safe, scrape everything into a large saucepan). Skim off excess fat from the surface, leaving about 3–4 tablespoons of fat in the pan.

Deglaze the pan with 1 cup of low-sodium chicken broth, scraping up any browned bits. In a small bowl, whisk together 2 tablespoons of all-purpose flour with 2 tablespoons of cold water to make a smooth slurry, then whisk this into the simmering liquid. Cook, stirring often, for 5–7 minutes, until thickened and glossy. If desired, add a tablespoon or two of any remaining basting glaze (not the final reserved portion) for extra maple-bourbon flavor. Taste and season with salt and pepper as needed. Strain for a smoother gravy, if you like, and serve warm with the carved turkey.

Pro Tips

Trust your thermometer, not the clock. Oven temperatures vary, and turkeys differ in shape. Always go by internal temperature for perfectly cooked meat.
Keep the glaze from burning. Sugar-heavy glazes darken quickly. If the skin looks deep brown before the turkey is done, tent loosely with foil and keep roasting.
Use real maple syrup. Pure maple syrup (not pancake syrup) gives the clean, rich flavor you want and caramelizes beautifully with the bourbon.
Dry brine uncovered. Air circulation in the fridge dries the skin slightly, which helps it crisp and take on that glossy, lacquered finish once glazed.
Resting is non-negotiable. A good 30–45 minute rest keeps the turkey incredibly juicy and makes carving easier.

Variations

Spatchcocked turkey: Have your butcher remove the backbone so the turkey lies flat. Roast at 300°F instead of 275°F, and expect the total cooking time to be shorter (about 2 1/2–3 hours total for a 12-pound bird). Glaze every 15–20 minutes once the skin is lightly golden.
Smokier flavor: Add 1–2 teaspoons extra smoked paprika to the glaze, and use a splash (1 tablespoon) of Worcestershire sauce in place of the soy sauce for deeper savoriness.
Alcohol-free version: Replace the bourbon with 1/2 cup apple cider plus 1 teaspoon vanilla extract. The result is still richly caramelized and cozy, just without the alcohol.

Storage & Make-Ahead

You can dry brine the turkey up to 24 hours before roasting; this is the ideal make-ahead step. The maple-bourbon glaze can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Bring it back to room temperature and warm gently until pourable before using.

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. For best results, carve the remaining meat off the bone before chilling. To reheat, add a splash of broth and cover, then warm gently in a 300°F oven or in a covered skillet over low heat until just heated through. Turkey can also be frozen for up to 2 months; wrap tightly in portions, pressing out excess air.

Nutrition (per serving)

Approximate values for one serving (about 6 ounces cooked turkey with skin plus a spoonful of glaze, based on a 12-serving yield): about 450 calories; 55 g protein; 18 g fat; 7 g saturated fat; 10 g carbohydrates; 0 g fiber; 8 g sugar; 750 mg sodium. Exact values will vary based on the size of your turkey, how much skin and glaze are eaten, and any changes you make to the recipe.

Low and Slow Maple-Bourbon Glazed Roast Turkey