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Flavour Quest Recipes

Chili-Maple Glazed Turkey

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
30 minutes
Total Time 4 hours 30 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the Turkey
  • 1 whole turkey 12–14 lb, completely thawed
  • 2 tbsp olive oil
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 onion quartered
  • 1 orange quartered
  • 4 cloves garlic smashed
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 cups low-sodium chicken or turkey broth
For the Chili-Maple Glaze
  • ½ cup pure maple syrup
  • 3 tbsp unsalted butter melted
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper optional
  • ½ tsp salt

Method
 

Prepare the turkey.
  1. Remove the neck and giblets and pat the turkey thoroughly dry with paper towels. Place breast-side up on a rack inside a roasting pan.
Preheat the oven.
  1. Preheat the oven to 325°F with a rack positioned in the lower third of the oven.
Season the turkey.
  1. Rub the turkey with olive oil and season evenly with salt and black pepper.
Fill the cavity.
  1. Place the onion, orange, garlic, rosemary and thyme loosely inside the turkey cavity.
Prepare for roasting.
  1. Tuck the wing tips underneath the turkey and loosely tie the legs together with kitchen twine. Pour the broth into the bottom of the roasting pan.
Begin roasting.
  1. Roast the turkey until the skin begins to turn golden, tenting loosely with foil if any areas become too dark.
Make the chili-maple glaze.
  1. Whisk together the maple syrup, melted butter, apple cider vinegar, Dijon mustard, chili powder, smoked paprika, garlic powder, cayenne and salt.
Glaze the turkey.
  1. During approximately the final 45 minutes of roasting, brush the turkey with a thin layer of glaze. Repeat every 15 minutes, allowing each layer to caramelize before adding the next.
Check for doneness.
  1. Continue roasting until the thickest portions of the breast and thigh reach a safe internal temperature of 165°F without the thermometer touching bone.
Rest and serve.
  1. Transfer the turkey to a carving board, tent loosely with foil and rest for at least 30 minutes before carving. Brush lightly with remaining cooked glaze if desired and garnish for serving.