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Orange and Maple Glazed Turkey

Rated as 4.79 out of 5 Stars

"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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3 h 40 m servings 601
Original recipe yields 25 servings (1 20-pound turkey)


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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 601 calories; 29 5.3 73.7 220 324 Full nutrition

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Read all reviews 33
  1. 43 Ratings

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Most helpful positive review

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 butte...

Most helpful critical review

it didn't turn out moist. I think that I started basting it early enough. So I will try again.

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Least positive

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 butte...

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

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.....

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!!!

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 ou...

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 deli...

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!

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!

Came out perfect, will definitely make my permanent turkey recipe.