This recipe has become a Thanksgiving regular, it's fast cooking and absolutely delicious. The smells coming from the oven are more than wonderful.

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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.

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  • Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.

  • Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

  • Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.

Nutrition Facts

601.4 calories; 73.7 g protein; 5.3 g carbohydrates; 219.7 mg cholesterol; 323.6 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/21/2011
This is an great easy recipe. I mix my butter and fresh herbs than place in a piece of plastic wrap mold into a log and place in the freezer for a few hours. Once frozen I then cut the butter mixture into discs and place the frozen butter/herb discs between the turkey skin and the meat. As the turkey cooks the butter and herbs melt into the meat and it is fabulous! Read More
(62)

Most helpful critical review

Rating: 3 stars
01/01/2012
it didn't turn out moist. I think that I started basting it early enough. So I will try again. Read More
(4)
44 Ratings
  • 5 star values: 37
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/21/2011
This is an great easy recipe. I mix my butter and fresh herbs than place in a piece of plastic wrap mold into a log and place in the freezer for a few hours. Once frozen I then cut the butter mixture into discs and place the frozen butter/herb discs between the turkey skin and the meat. As the turkey cooks the butter and herbs melt into the meat and it is fabulous! Read More
(62)
Rating: 4 stars
11/21/2011
Wow great recipe except dont cook the turkey the entire time at 450 start with a half hour then set at 350 till done.So you dont end up with a over cooked burnt skin Read More
(43)
Rating: 5 stars
01/01/2009
First fantastic Picture. I just need the picture to eat it it is so delicious. For the years of cooking their is nothing to say about your recipe excellent to the last piece turkey. YUM... YUM I have a feeling that not exactly the words but trust me after finishing our meal I felt like a king. I went for number 3 when my wife & daughters leave some for us tomorrow Read More
(33)
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Rating: 5 stars
11/28/2009
Really really good! We covered it with foil and turned down the temp for the past hour and a half. Other than that it was fabulous and a big hit!!! Read More
(27)
Rating: 5 stars
01/11/2010
Everyone agrees that this was the best turkey they've ever had! Was given a 28 lb'er and although a little scary - using this recipe - essentially unchanged except for oven @ 350 F. - brought out a Turkey that was moist flavorful and ever so good. Read More
(20)
Rating: 5 stars
01/31/2011
My family raved and my husband said I redeemed my turkey cooking ability since my thanksgiving turkey was a flop! I only used a 7 lb breast with this recipe but it was great! The gravy was delicious as well! Read More
(16)
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Rating: 5 stars
12/29/2010
This worked just as I had hoped and with the dressing added inside there was just that extra special sweetness that shouldn't be missed! Read More
(11)
Rating: 5 stars
12/28/2010
This is BY FAR the best most moist delicious turkey I have ever made!! I dont think I will try another turkey recipe for quite some time... Thank you! Read More
(10)
Rating: 5 stars
11/28/2011
Best turkey EVER! Drop the temperature to 325 degrees though. Read More
(4)
Rating: 3 stars
01/01/2012
it didn't turn out moist. I think that I started basting it early enough. So I will try again. Read More
(4)