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Roast Turkey with Fresh Thyme Rub and Maple Glaze

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  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 12
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We love this recipe because of its flavorful rub and complimentary glaze. Doubly delicious! Serve up a side of Betty Crocker creamy butter mashed potatoes as directed on pouch and cooked broccoli, for a holiday-inspired dinner, any time!
By Betty Crocker Kitchens
Updated Oct 23, 2023
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Ingredients

  • 1 whole turkey (12 lb), thawed if frozen
  • 2 tablespoons butter
  • 3 tablespoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons real maple or maple-flavored syrup

Steps

  • 1
    Heat oven to 325°F. Discard giblets and neck or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels.
  • 2
    Fold wings across back of turkey so tips are touching. If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present), or tie legs together with kitchen string, then tie to tail if desired. Place turkey, breast side up, on rack in large roasting pan. Melt 1 tablespoon of the butter; brush over turkey.
  • 3
    In small bowl, mix thyme, salt, allspice, pepper and oil. Rub mixture over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
  • 4
    Roast uncovered 3 hours to 3 hours 45 minutes. After roasting about 2 hours, cut plastic band, skin or string holding legs, to allow inside of thighs to cook thoroughly and evenly. Place tent of foil loosely over turkey to prevent excessive browning.
  • 5
    Melt remaining 1 tablespoon butter; mix with syrup. Brush half of the mixture over turkey about 20 minutes before completely cooked. Brush again about 10 minutes before completely cooked.
  • 6
    Turkey is done when thermometer reads 165°F and legs move easily when lifted or twisted. Remove turkey from pan to warm platter (reserve pan dripping for gravy, below, if desired); cover with foil to keep warm. Let stand 15 minutes for easiest carving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pan Gravy: After removing turkey from roasting pan, pour drippings (turkey juices and fat) into fat separator or glass measuring cup, leaving browned bits in pan. The fat will rise to the top. With spoon, return 2 tablespoons of the fat to the pan. Pour or spoon off and discard any remaining fat; reserve remaining drippings. Stir 2 tablespoons all-purpose flour into fat in roasting pan. Cook over low heat, stirring constantly and scraping up browned bits, until mixture is smooth and bubbly; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce if a darker color is desired. Stir in salt and pepper. Makes 1 cup.

Nutrition

360 Calories, 14g Total Fat, 57g Protein, 2g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
230mg
76%
Sodium
430mg
18%
Potassium
540mg
15%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
57g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 8 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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