Maple Brown Sugar Roast Turkey Restaurant Style

Looking for an easy but impressive turkey recipe for Thanksgiving, Christmas, or any holiday dinner, this one is a guaranteed crowd-pleaser. The maple glaze adds just the right amount of sweetness, while the butter keeps the turkey moist and juicy throughout.

Cooking With Tammy Seasoning: https://cookingwithtammy.shop/

Maple Brown Sugar Turkey Breast (bone-in or boneless)
Ingredients
Turkey Breast
1 whole turkey breast (3–5 lbs, bone-in or boneless)
1 Tbsp oil
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp All-purpose chicken seasoning
1/2 tsp chicken bouillon
Maple Brown Sugar Butter (Basting Butter)
1 cup (2 sticks) unsalted butter
½ cup pure maple syrup
½ cup brown sugar
1 Tbsp Dijon mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cinnamon (optional but recommended)
1 Tbsp lemon juice OR orange juice
½ tsp salt
Roasting Liquid
1 cup chicken broth

Instructions
1. Make Maple Brown Sugar Butter:Add butter, maple syrup, brown sugar, Dijon, paprika, garlic powder, onion powder, cinnamon, lemon/orange juice, and salt to a small saucepan. Melt over medium heat until smooth. Set aside.
2. Prep Turkey:Pat the turkey breast dry. Rub with oil. Season with salt, pepper, smoked paprika, garlic powder, onion powder, all-purpose chicken seasoning, and chicken bouillon.
3. Assemble:Place turkey breast in roasting pan. Pour chicken broth around the turkey (not on top).
4. Initial Roast:Brush turkey generously with maple brown sugar butter.Roast at 350°F:
Bone-in: 1 hr 30 min–1 hr 50 min
Boneless: 1 hr–1 hr 20 min
5. Baste Frequently:Every 20–25 minutes, spoon the melted butter/maple glaze from the pan over the turkey. Brush extra maple butter on top as needed.
6. Brown the Skin:For the final 5–8 minutes, raise heat to 425°F (or broil on low) to caramelize and deepen the golden crust. Watch closely—sugars brown quickly.
7. Rest:Remove turkey from oven and rest 10–15 minutes before slicing.

Optional Maple Pan Gravy
1. Whisk 2 Tbsp flour into pan drippings.
2. Add 1–1½ cups chicken broth while whisking.
3. Simmer until thickened.
4. Add 1 sage leaf chopped
5. Cooking With Tammy All-Purpose seasoning.

Maple Brown Sugar Whole Turkey (8–10 lb)
Ingredients
Turkey
1 whole turkey (8–10 lb), thawed
2 Tbsp olive oil
2½ tsp kosher salt
1½ tsp black pepper
1½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp Cooking With Tammy AP Seasoning
1/2 tbsp chicken bouillon powder

Maple Brown Sugar Butter
1½ cups (3 sticks) unsalted butter
¾ cup pure maple syrup
¾ cup brown sugar
1½ Tbsp Dijon mustard
1½ tsp smoked paprika
1½ tsp garlic powder
1 tsp onion powder
1 tsp ground cinnamon (optional)
2 Tbsp lemon juice or orange juice
1 tsp salt

Cavity & Pan Aromatics (Optional but Recommended)
1 onion, quartered
1 apple or orange, quartered
2 cinnamon sticks
3–4 garlic cloves
2 cups chicken broth (for pan)

Instructions
1. Make the Maple ButterMelt butter with maple syrup, brown sugar, Dijon, spices, juice, and salt over medium heat until smooth. Set aside.
2. Prep TurkeyPat turkey completely dry (inside and out). Rub with olive oil. Season evenly with salt, pepper, paprika, garlic powder, onion powder, all-purpose chicken seasoning, chicken bouillon.
3. Butter Under the SkinGently loosen skin over the breast. Spoon ⅓ of the maple butter under the skin, spreading evenly.
4. AssembleStuff cavity with onion, apple/orange, cinnamon sticks, and garlic (optional). Place turkey on rack in roasting pan. Pour broth into pan. Brush turkey generously with maple butter.
5. Roast & BasteRoast uncovered at 325°F for ~3 hours, basting every 30 minutes with pan juices and maple butter.Tent loosely with foil if skin browns too quickly.• Turkey is done when breast reaches 165°F and thigh 170–175°F.
6. Final CaramelizationIncrease oven to 425°F for last 10 minutes to deepen color (watch closely due to sugar).
7. RestRest 20–30 minutes before carving.

Optional Maple Pan Gravy
1. Pour pan drippings into saucepan.
2. Whisk in 2 Tbsp flour or cornstarch slurry.
3. Add 2 sage leaves chopped.
4. 1 tsp Italian seasoning
5. 1 tsp parsley fresh or dried
6. 1 tsp thyme fresh
7. 1 tsp All-purpose Chicken Seasoning. (Cooking With Tammy Brand preferred.)
8. Simmer with extra broth if needed until thick.

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