Maple and Spice Glazed Turkey: A Show-Stopping Thanksgiving Recipe

Thanksgiving is a time to gather, celebrate, and indulge in incredible food. But let’s be real…planning the perfect Thanksgiving meal can feel overwhelming. That’s where Prep + Rally comes in. We’re all about making life easier while keeping things delicious and exciting. Whether you’re hosting your first Thanksgiving or you’re a seasoned pro, our Happy Host Recipes are designed to take the stress out of menu planning and help you craft a holiday spread that everyone will love.

Today, we’re sharing our recipe for Maple and Spice Glazed Turkey, a mouthwatering centerpiece that’s sure to earn rave reviews. With its fragrant spice dry brine and rich maple-herb butter, this turkey is bursting with seasonal flavors and looks stunning on the table. It’s the kind of dish that makes guests feel special—and makes you look like a pro in the kitchen. And it’s really pretty easy to pull off. Promise!

Why Prep + Rally Is Your Go-To for Hosting

At Prep + Rally, we believe hosting doesn’t have to be complicated. That’s why we’ve created our Happy Host Recipes, your ultimate toolkit for stress-free, elevated entertaining. From show-stopping main dishes like this turkey to creative side dishes and desserts, we’ve got everything you need to build the perfect Thanksgiving menu.

Our recipes are approachable yet impressive, designed to save you time without sacrificing flavor or style. The Maple and Spice Glazed Turkey is a prime example—it’s easy to prepare with just a little planning, and the results will make your holiday unforgettable.

Maple and Spice Glazed Turkey Recipe

This recipe isn’t just a turkey; it’s the foundation of a beautiful Thanksgiving celebration. Pair it with our suggested sides like roasted Brussels sprouts, creamy mashed potatoes, or a vibrant autumn salad to round out your menu.

Servings: 8
Prep Time: 20 minutes (+ 24-72 hours brining)
Cook Time: Approximately 2.5 hours

Ingredients

Spice Dry Brine Mixture:

• ¼ cup dried oregano
• ¼ cup dried basil
• ¼ cup garlic powder
• 2 tablespoons sweet paprika
• 4 tablespoons kosher salt
• 2 tablespoons black pepper

Turkey:

• 1 (16-pound) whole kosher turkey, thawed if frozen

Maple and Herb Butter:

• ½ cup (1 stick) Earth Balance or other non-dairy butter
• ½ cup pure maple syrup
• 5 cloves garlic
• Handful of fresh rosemary
• Handful of fresh thyme
• 1 bunch of fresh parsley
• 1 lemon, zested
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Turkey Cavity:

• 1 onion, peeled and halved
• 2 lemons, halved
• 2 clementines, halved
• 1 bunch of fresh thyme

Instructions

1. Prepare the Dry Brine:
   Combine all spices in a small bowl.
2. Prep the Turkey:
   Place the turkey breast-side up on a metal rack in a roasting pan (or on a cookie sheet with a cooling rack). Rub the spice mixture evenly over the turkey’s exterior.
   Refrigerate uncovered for 24 to 48 hours. 
3. Rinse and Dry:
   When you are ready to cook simply remove from the fridge and brush off (DON’T wash) as much of the spice mixture as possible as it has already done its job and you don’t want it to be too salty. Remember to wipe out or rinse the bottom of the pan as well so that your gravy won’t be too salty either. Set aside and let come to room temp while you prep the butter.
4. Make the Maple and Herb Butter:
   In a food processor, combine the butter, maple syrup, garlic, rosemary, thyme, parsley, lemon zest and salt and pepper. Pulse for a minute or two until everything is blended and smooth. Remove butter from the food processor and set aside.
5. Butter the Turkey:
   Massage the butter mixture all over the turkey getting some under the skin as well. Stuff the inside of the turkey with the onion, lemon, clementines and bunch of thyme, Tie the legs together with a bit of kitchen twine (or use tinfoil if needed to hold the legs together. 
6. Roast:
   Roast the turkey uncovered at 450°F for 25 minutes. Reduce the temperature to 350°F and cook for approximately 2 more hours, basting every 30-45 minutes. Rotate the pan periodically for even cooking.
7. Check Temperature:
   When the thickest part of the turkey (near the leg joint) reaches 165°F, it’s done. If it hasn’t reached this temperature, continue roasting.
8. Rest and Carve:
   Remove the turkey from the oven and tent with foil. Let it rest for 20-30 minutes to retain juices. Carve and serve!

Maple and Spice Glazed Turkey

Print Recipe Pin Recipe

Course Main Course, Lunch, Protien, Dinner

Servings 8

Ingredients

  

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Spice dry brine mixture

• ¼ cup dried oregano
• ¼ cup dried basil
• ¼ cup garlic powder
• 2 tablespoons sweet paprika
• 4 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 16 pound whole kosher turkey thawed if frozen

Maple and herb butter

• ½ cup or 1 stick earth balance or other non-dairy butter
• ½ cup pure maple syrup
• 5 cloves garlic
• Handful fresh rosemary
• Handful fresh thyme
• 1 bunch fresh parsley
• 1 lemon zested
• 1 teaspoon salt
• ½ teaspoon black pepper

For the cavity of the turkey

• 1 onion peeled and halved
• 2 lemons halved
• 2 clementines halved
• 1 bunch fresh thyme

Instructions

 

• Combine all of the spices together in a small bowl.
• Place the turkey breast side up on a metal rack fitted inside a roasting pan. If you don’t have one you can always use a cookie sheet pan topped with a cooling rack. You want the turkey to sit on something and be able to drip down into a pan.
• Rub the spice mixture evenly over the whole exterior of the turkey. Place turkey in the fridge uncovered for 24 or up to 48.
• When you are ready to cook simply remove from the fridge and brush off (DON'T wash) as much of the spice mixture as possible as it has already done its job and you don’t want it to be too salty. Remember to wipe out or rinse the bottom of the pan as well so that your gravy won’t be too salty either.
• Pat the turkey dry with a paper towel. This helps the butter mixtures adhere and also makes for a crispier skin,. Set aside and let come to room temp while you prep the butter.
• In a food processor, combine the butter, maple syrup, garlic, rosemary, thyme, parsley, lemon zest and salt and pepper. Pulse for a minute or two until everything is blended and smooth. Remove butter from the food processor and set aside.
• Preheat oven to 450 degrees with rack placed at the lowest level.
• Massage the butter mixture all over the turkey getting some under the skin as well. Stuff the inside of the turkey with the onion, lemon, clementines and bunch of thyme, Tie the legs together with a bit of kitchen twine (or use tinfoil if needed to hold the legs together. Roast uncovered for 25 minutes at 450 degrees.
• Reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with juices that accumulate at the bottom and rotating the pan every 30-45 minutes. If the skin ever gets too dark you can tent the turkey with some tinfoil but don't cover completely as you don't want it to steam. Just drape the foil over the turkey.
• As you get closer to the 2-hour mark start testing with a meat thermometer and test right where the leg meets the breast to ensure you’re at 165 degrees. The turkey should be deeply golden at this point. If the turkey is not done, continue to cook it until it reaches 165 degrees.
• Remove the turkey from the oven and tent with foil. Let it rest for 20-30 minutes to keep all of the juices inside the turkey. Carve and enjoy!

Keyword Maple, Turkey, Spiced, Glazed

Crafting the Perfect Thanksgiving Menu

Thanksgiving is about more than just the turkey—it’s about creating a cohesive menu that feels indulgent yet balanced. Here are some tips for pulling it all together:

1. Plan Ahead: Use our Happy Host Recipes to map out your dishes in advance. A mix of make-ahead sides and fresh, last-minute additions keeps things stress-free.
2. Balance Flavors: Pair rich dishes like this turkey with bright, zesty sides to keep the meal from feeling too heavy.
3. Wow With Dessert: Don’t forget to end on a high note! A pumpkin pie, cookie sheet cake loaded with ice cream or maple pecan pie could be the perfect way to finish.

Why This Turkey Steals the Show

What makes this turkey recipe so special? It’s all in the details:

• The Spice Brine: Adds layers of flavor and keeps the turkey incredibly juicy.
• The Maple Herb Butter: A touch of sweetness paired with fresh herbs creates a show-stopping glaze.
• Ease of Preparation: Prep it in stages to make your hosting life a breeze.

Tips for Success

• For a deeply golden turkey, avoid covering during roasting unless it begins to brown too quickly.
• Use the drippings for an easy homemade gravy to complement the turkey.

Looking for more Show-Stopping Thanksgiving Recipes?

We got you covered! Check out these incredible Happy Host recipes to get you ready for the ultimate Thanksgiving dinner.

Spiced Pumpkin Stuffing Bread Pudding

Citrus-Infused Cranberry Sauce

Scalloped Squash

DIY Sheet Pan Cookie Cake

Spiced Mulled Cocktail

Fall Harvest Salad

Roasted Veggies with Herb Gremolata

Cinnamon-Spiced Hasselback Sweet Potatoes

From Prep to Plate: The Happy Host Promise

When you’re a Prep + Rally Happy Host, you’re never alone in the kitchen. Our recipes are thoughtfully crafted to guide you through every step, so you can focus on what matters most: creating memories with your loved ones.

This Maple and Spice Glazed Turkey is more than just a recipe—it’s an experience, a centerpiece, and a memory in the making. Let Prep + Rally be your partner in hosting this Thanksgiving and beyond.

What’s on your Thanksgiving menu this year? Let us know in the comments below!

Happy Thanksgiving from Prep + Rally—where we simplify your life and elevate your meals!