Maple-Herb Roast Turkey | Grounded Kitchen Canadian Thanksgiving

There are certain dishes that tell you Thanksgiving has arrived, and a golden roast turkey at the centre of the table is one of them. This Maple-Herb Roast Turkey keeps the spirit of a classic roast turkey while giving it a distinctly Canadian touch. Softened butter is blended with fresh sage, thyme, rosemary, garlic and a little pure maple syrup, then worked beneath the skin and over the outside of the bird. As the turkey roasts, the butter bastes the meat while the maple encourages the skin to turn deeply golden and savoury. The result is a turkey with crisp, beautifully browned skin and tender, flavourful meat—without an overly sweet glaze. And because the pan drippings are left behind, you'll have everything you need to make a rich Thanksgiving gravy alongside it. Ingredients For the Turkey 1 whole turkey, approximately 5–6 kg (11–13 lb) ½ cup unsalted butter, softened 2 tablespoons pure maple syrup 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary 3 garlic cloves, finely grated or minced 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 lemon, halved 1 small yellow onion, quartered 2 celery stalks, cut into large pieces 2 carrots, cut into large pieces For the Roasting Pan 1 onion, roughly chopped 2 carrots, roughly chopped 2 celery stalks, roughly chopped 2 cups low-sodium chicken or turkey stock ½ cup dry white wine or additional stock Method 1. Bring the Turkey to Temperature Remove the turkey from its packaging and take out the neck and giblets. Pat the turkey thoroughly dry with paper towels. Let the turkey sit at room temperature for about 45–60 minutes before roasting. Do not leave it out for an extended period. Meanwhile, preheat the oven to 325°F (160°C). 2. Make the Maple-Herb Butter In a small bowl, combine the softened butter, maple syrup, sage, thyme, rosemary, garlic, salt and pepper. Mix until evenly combined. The mixture should be soft enough to spread easily beneath the turkey skin. 3. Prepare the Turkey Place the turkey breast-side up on a rack in a large roasting pan. Gently loosen the skin over the breasts with your fingers, taking care not to tear it. Push approximately half of the herb butter underneath the skin, spreading it evenly over both breasts. Rub the remaining butter mixture over the outside of the turkey, including the legs and wings. Place the lemon halves, quartered onion, celery and carrots loosely inside the cavity. Tie the legs together loosely with kitchen twine and tuck the wing tips beneath the bird. 4. Build the Roasting Pan Scatter the chopped onion, carrots and celery around the turkey. Pour the stock and wine into the bottom of the roasting pan. The liquid should sit beneath the rack rather than cover the vegetables. 5. Roast Place the turkey in the oven and roast at 325°F (160°C). After approximately 1½ hours, check the pan. If the vegetables are becoming too dark or the liquid has evaporated, add another ½–1 cup of stock. Continue roasting, loosely tenting the breast with foil if it begins to brown too quickly. Cooking time will vary considerably according to the size and shape of the turkey. Begin checking the temperature well before you expect it to be finished. The turkey is ready when a digital thermometer inserted into the thickest part of the meat reaches the recommended safe temperature. Health Canada currently recommends 82°C (180°F) for a whole turkey. 6. Let It Rest Transfer the turkey to a large cutting board or serving platter. Tent loosely with foil and let rest for at least 30 minutes before carving. Do not skip this step. Resting allows the juices to redistribute through the meat and gives you time to finish the gravy and bring the rest of the Thanksgiving table together. 7. Make the Most of the Pan While the turkey rests, strain the pan drippings and reserve them for your Thanksgiving gravy. The roasted vegetables and browned bits left in the pan are full of flavour, so scrape the bottom of the pan thoroughly when transferring the drippings. Grounded Kitchen Secrets Butter under the skin is the key. It protects the breast meat while adding flavour directly to the meat rather than simply seasoning the surface. Don't overdo the maple. Two tablespoons is enough. The goal is a subtle maple warmth and beautiful browning—not a sweet turkey. Dry skin means crisp skin. Pat the turkey very thoroughly before applying the butter. Moisture on the skin will work against browning. Use a thermometer, not the clock. Turkey size, shape, starting temperature and individual ovens can all affect cooking time. Temperature is the reliable measure of doneness. Save every drop of the pan juices. They are the foundation for the gravy that belongs on the rest of the Thanksgiving plate. Make-Ahead Tip The maple-herb butter can be prepared up to 3 days ahead and refrigerated. Bring it to room temperature before using. The turkey can also be prepared in the roasting pan several hours before cooking. Keep it refrigerated until you're ready to roast, then allow it to sit out briefly while the oven preheats. A Note About Stuffing For the most reliable cooking and food-safety results, prepare the Thanksgiving stuffing separately rather than inside the turkey. Health Canada recommends cooking stuffing separately and ensuring it reaches 74°C (165°F). Our Classic Canadian Thanksgiving Stuffing will be designed to accompany this turkey perfectly. Serving Suggestions Serve generous slices of turkey with: Classic Canadian Thanksgiving Stuffing Creamy Mashed Potatoes with Brown Butter & Sage Rich Turkey Gravy Fresh Cranberry-Orange Sauce Maple-Roasted Root Vegetables Maple-Brown Sugar Sweet Potatoes Honey-Roasted Brussels Sprouts with Hazelnuts And don't forget to save the leftovers. Turkey sandwiches, turkey soup and a skillet hash are some of the best parts of Thanksgiving. The Grounded Kitchen Thanksgiving Table This recipe is #1 in our Canadian Thanksgiving Collection—a collection of classic Thanksgiving recipes with a distinctly Canadian harvest-season character.

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