Maple-Glazed Thanksgiving Turkey

Name: Maple-Glazed Thanksgiving Turkey
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 14 inches to 16-pound turkey (completely defrosted the refrigerator, if necessary); 1/2 cup unsalted butter; 1/4 cup fresh orange juice; 1/4 cup natural maple syrup; 1 tablespoon minced fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 4 bay leaves (Call me! My bay tree is overloaded.); 4 stalks celery, roughly chopped; 1 large onion, roughly chopped; 3 carrots, roughly chopped; 10 cloves garlic (leave papery skin on); 1 1/2 cups chicken stock (or 1 can organic chicken broth)

“If you have about 45 minutes to spend in the kitchen, Maple-Glazed Thanksgiving Turkey might be a super gluten free and primal recipe to try. This recipe serves 12 and costs 81 cents per serving. One portion of this dish contains roughly 8g of protein, 10g of fat, and a total of 158 calories. 1 person were impressed by this recipe. This recipe from Foodista requires onion, garlic, carrots, and celery. It works well as a side dish. It will be a hit at your Thanksgiving event. With a spoonacular score of 21%, this dish is rather bad. Try Thanksgiving Cupcakes – Turkey, Cranberry, and Maple, Maple-glazed Turkey, and Maple-Glazed Turkey for similar recipes.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Turkeycompletely defrosted the refrigerator, if necessary14 inches
Butter½ cup
Orange juice¼ cup
Natural maple syrup¼ cup
Thyme1 tbsp
Kosher salt1 tsp
Freshly cracked pepper½ tsp
Bay leavesCall me! My bay tree is overloaded.4
Celeryroughly chopped4 stalk
Onionlarge, roughly chopped1 large
Carrotsroughly chopped3
Garlicleave papery skin on10 cloves
Chicken stockor 1 can organic chicken broth1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
Preheat the oven to 350 F. If the stuffing was refrigerated, bring it to room temperature before putting it into the bird.
2
Remove any innards from the turkey.
3
Remove any excess fat from the neck or chest cavity and rinse the cavities thoroughly with cool water and pat dry. Season liberally with salt and black pepper.

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