Name: Perfect Maple Glazed Turkey (Juicy Butterball Recipe for the Holidays)
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: Turkey: 1 Butterball turkey (7 kg), thawed; Maple Butter Rub:; 6 tablespoons softened butter; ¼ cup maple syrup; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 tablespoon fresh thyme leaves (optional); Vegetables & Aromatics:; 2 carrots, peeled and chopped; 2 celery sticks, chopped; 6 garlic cloves, minced; 1 lemon, sliced; 2 onions, roughly chopped; 2 cups chicken or vegetable broth; Maple Balsamic Glaze:; 1 tablespoon sweet balsamic glaze; 2 tablespoons maple syrup; 1 tablespoon soy sauce; 1 cup heavy cream

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This maple-glazed Butterball turkey turns out incredibly juicy, tender, and full of comforting fall flavors. The golden, crisp skin pairs beautifully with the sweet and savory notes of maple, thyme, and butter. Roasted low and slow, this turkey fills my kitchen with the most inviting holiday aroma — it’s the kind of show-stopping main dish I love making for Thanksgiving or Christmas. Perfect Maple Glazed Turkey (Juicy Butterball Recipe for the Holidays)

Why You’ll Love This Recipe

I love how the combination of butter, maple syrup, and herbs gives this turkey an irresistible glaze and keeps the meat moist and flavorful. Roasting it slowly means I don’t have to stress about overcooking. It’s an easy recipe that feels luxurious, and that shiny maple-balsamic glaze makes it look straight out of a restaurant. It’s a centerpiece that never fails to impress my guests.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Turkey

1 Butterball turkey (7 kg), thawed

Maple Butter Rub

6 tablespoons softened butter
¼ cup maple syrup
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme leaves (optional)

Vegetables & Aromatics

2 carrots, peeled and chopped
2 celery sticks, chopped
6 garlic cloves, minced
1 lemon, sliced
2 onions, roughly chopped
2 cups broth (chicken or vegetable)

Maple Balsamic Glaze

1 tablespoon sweet balsamic glaze
2 tablespoons maple syrup
1 tablespoon soy sauce
1 cup heavy cream

Directions

Prep the turkey: I preheat my oven to 325°F (165°C). In a small bowl, I mix together the softened butter, maple syrup, salt, pepper, garlic powder, and thyme. I pat the turkey dry with paper towels and rub the butter mixture all over — even under the skin for extra flavor.
Build the flavor base: In a large roasting pan, I layer the carrots, celery, garlic, lemon slices, and onions. I pour in the broth, then place the turkey on top, breast side up.
Roast low and slow: I transfer the pan to the oven and roast uncovered for about 4¾ to 5¼ hours (20–22 minutes per pound) or until the internal temperature reaches 170°F (77°C) in the thigh and 165°F (74°C) in the breast. If the skin starts browning too quickly, I tent it loosely with foil.
Make the glaze: While the turkey roasts, I combine the balsamic glaze, maple syrup, soy sauce, and heavy cream in a small saucepan. I bring it to a boil, then lower the heat and let it simmer for about 5 minutes, until slightly thickened.
Finish strong: Once the turkey is fully cooked, I brush it generously with the maple balsamic glaze. I let it rest for 20–30 minutes before carving so the juices stay inside. Then, I serve it with the roasted vegetables and drizzle extra glaze over the top.

Servings and Timing

This recipe serves 10 people. Prep time takes about 15 minutes, cooking time about 5 hours, and total time approximately 5 hours and 15 minutes.

Variations

I sometimes use honey or agave syrup instead of maple syrup for a slightly different sweetness.
Fresh thyme can be replaced with rosemary or sage for a stronger herbal note.
For a dairy-free version, I swap butter for olive oil and heavy cream for coconut cream.
Replacing lemon slices with orange slices gives the glaze a citrusy twist that pairs perfectly with maple.

Storage/Reheating

I store leftover turkey in an airtight container in the refrigerator for up to 4 days. For freezing, I remove the meat from the bones, place it in freezer-safe bags, and freeze for up to 3 months. To reheat, I cover the turkey with foil and warm it in the oven at 325°F until heated through. Adding a splash of broth before reheating keeps it tender and moist.

FAQs

Can I stuff this turkey?

Yes, but I make sure to increase the cooking time. The stuffing must reach 165°F (74°C) in the center for safe eating.

Can I make this ahead of time?

I like to prepare the butter rub and the glaze the day before. I apply the rub just before roasting for the best texture and flavor.

How do I keep the skin crispy?

I always dry the turkey thoroughly before adding the butter mixture, roast it uncovered, and tent with foil only if it starts browning too quickly.

What can I use instead of soy sauce?

Tamari or coconut aminos are perfect substitutes if I need a gluten-free or soy-free option.

How can I tell if the turkey is done without a thermometer?

If I don’t have a thermometer, I pierce the thickest part of the thigh — the juices should run clear, and the meat should no longer appear pink.

Conclusion

This perfect maple-glazed Butterball turkey has become my favorite holiday centerpiece. I love how the buttery maple rub infuses every bite with flavor, while the glaze adds a glossy finish and a touch of sweetness. Whether I’m hosting a Thanksgiving feast or a cozy winter dinner, this turkey never fails to impress and fills my kitchen with the comforting scent of the holidays.