Celebrate spring with a Maple Orange Turkey Roast that bursts with fresh, seasonal flavor. Start with a juicy Canadian turkey as the perfect base. Brush the turkey with a mixture of butter, spices, maple syrup for a touch of natural sweetness, and orange zest to add a citrusy twist. Roast to golden perfection as the glaze caramelizes, creating a stunning and delicious centerpiece. Serve with a batch of my Honey Whole Wheat Dinner Rolls, and my Roasted Potatoes with Onion Soup Mix and you are on your way to creating a great feast!
This recipe was created as part of a paid partnership with Manitoba Turkey Producers.
If you are asking yourself the age-old question of what you'll be making with the turkey leftovers, do not worry! Carve out all of the meat from the bird and then you can freeze in smaller containers, so you can use at a later date. Make my Leftover Turkey Enchiladas Casserole or my Buffalo Turkey Calzones for fun and delicious meal ideas using leftover turkey meat.
If you are looking for recipes using ground turkey, make sure to check out my Creamy Spinach Turkey Meatballs, Barbecue Turkey Lasagna or my Buffalo Turkey Meatball Sub, any of these recipes are a favorite in my household!
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Ingredients
Find below the list of ingredients I used to make my Maple Orange Turkey Roast.
- Fresh or Frozen Whole Turkey (the one I used in this recipe was 15 pounds)
- Fresh Orange
- Unsalted Butter
- Herbes de Provence (Thyme, Rosemary, Savory, and Oregano)
- Smoked Paprika
- Garlic Cloves
- Salt (skip the salt if using Salted Butter)
- Chicken Broth
See recipe card for quantities.
How to Thaw a Whole Turkey
To thaw a turkey safely in the refrigerator, follow these simple steps:
- Place the turkey on a tray or in a pan to catch any juices that may leak.
- Keep the turkey in its original packaging to prevent contamination.
- Allow 24 hours of thawing time for every 4 to 5 pounds (1.8 to 2.3 kg) of turkey.
- For example:
- 8–12 lbs (3.6–5.4 kg): 2–3 days
- 12–16 lbs (5.4–7.3 kg): 3–4 days
- 16–20 lbs (7.3–9.1 kg): 4–5 days
- 20–24 lbs (9.1–10.9 kg): 5–6 days
- For example:
- Keep the refrigerator at or below 40°F (4°C) throughout the thawing process.
- Cook the turkey within 1–2 days after it’s fully thawed.
Roasting Time for Unstuffed Turkey
Roast a whole turkey at 350°F (175°C), plan for about 13 to 15 minutes per pound if the turkey is unstuffed. Here's a general guideline:
- 8–12 lbs: 2¾ to 3 hours
- 12–14 lbs: 3 to 3¾ hours
- 14–18 lbs: 3¾ to 4¼ hours
- 18–20 lbs: 4¼ to 4½ hours
- 20–24 lbs: 4½ to 5 hours
Always use a meat thermometer to check for doneness. The internal temperature should reach:
- 170°F (77°C) in the breast
- 180°F (82°C) in the thigh
- 165°F (74°C) if the turkey is stuffed (measure in the center of the stuffing)
Let the turkey rest for at least 20 minutes before carving to help the juices settle.
Prepare the Thawed Turkey
Start by following the instructions on the package or in this post just above, for best practices on how to thaw a whole turkey. NOTE: If preparing a pre-stuffed turkey, please follow any instructions included in its packaging, since the thawing and baking time will be different.
Preheat the oven to 400F, so the turkey gets a nice blast of initial heat.
- Remove carefully, the thawed turkey from its packaging. Untie the legs discard any plastic or ties, holding it closed.
- Remove the neck, giblets, and any else from the turkey cavity. Remove the turkey from its thawing juices, letting most of them drip off and transfer to a clean platter.
- Gently lift the turkey skin without tearing it. Start at the cavity end and slowly work your fingers between the skin and the meat, loosening it over the breast and down toward the thighs.
- Choose large roasting pan with built in rack to allow heat to circulate evenly and keep the bird elevated from its juices. Transfer the turkey to the roasting pan and let it rest.
Glaze the Turkey with Butter
- Prepare the maple butter by whisking together the room temperature butter and the maple syrup. Continue by adding in the herbs, orange zest, paprika, and crushed garlic.
- Use your hand to smother some of the maple butter inside of the loosened skin so that the flavor gets right to the meat. Brush all over the outside of the turkey, making sure to still have ⅓ of the glaze reserved at the end. Take the zested orange, cut it in half or quarters and place it in the cavity.
Roast and Baste the Turkey
- Optionally, cover the turkey loosely with foil for the first hour no prevent it from becoming too dark. Often this is necessary when roasting a larger bird. Place the glazed turkey in the preheated oven and right way turn the temperature down to 350F. Roast for any initial 30 minutes.
2. Remove the turkey from the oven. Brush the rest of the glaze all over the turkey. Use pieces of aluminum foil to cover the wing tips and legs of the turkey to prevent them from burning. Pour the chicken broth into the roasting pan (not on the turkey) and return the turkey to the oven.
- Take the roasted turkey out of the oven ever 45 minutes and baste the turkey by using a basting tool, or spooning dripping from the pan over the bird.
- Take the Maple Orange Turkey Roast out of the oven when the approximated cooking time for the weight of the bird has been reached. Use a probe thermometer to make sure that all the parts of the turkey are at the right temperature, making sure not too touch any bones with the probe.
Make sure to let the roasted turkey rest, for at least 20 minutes before carving into it, to allow the juices to settle back into the meat.
Should I Baste the Turkey While Cooking
Great question — basting is one of those traditions that sounds essential but isn’t always necessary. Here’s the breakdown:
?? The Case for Basting:
- Brushing or spooning pan juices over the turkey every 30–45 minutes can help the skin brown evenly.
- It gives the turkey a classic, golden look that feels festive.
? The Downsides:
- Every time you open the oven, heat escapes — which can actually slow down cooking and dry out the bird.
- Basting doesn’t penetrate the meat; it mostly affects the surface. The real juiciness comes from proper seasoning, butter under the skin, and not overcooking.
? Best Tip:
- Instead of frequent basting, brush the turkey with melted butter or oil before roasting.
- If you want, baste just once or twice in the last hour to boost color without sacrificing oven heat.
Substitutions and Variations
- Orange - Replace the orange zest with the zest of a lemon.
- Herbes de Provence - Recreate this blend of herbs by using 1 teaspoon Dried Rosemary, with 1 teaspoon Dried Thyme and 1 teaspoon dry Oregano.
Equipment
To roast a whole turkey, you'll need the following essential equipment:
- Roasting pan – Large enough to hold the turkey comfortably, with high sides to catch drippings.
- Roasting rack – Keeps the turkey elevated so heat circulates evenly and the bottom doesn’t get soggy.
- Meat thermometer – An instant-read or leave-in thermometer ensures the turkey is cooked to a safe internal temperature.
- Aluminum foil – Useful for tenting the turkey if it browns too quickly, and for resting it after roasting.
- Basting brush or spoon – For applying glaze or basting juices during roasting.
- Carving knife and fork – For carving the turkey once it’s rested.
- Cutting board with grooves – To catch any juices while carving.
- Oven mitts or heatproof gloves – For safe handling of hot equipment.
Storage
Cool the Maple Orange Turkey Roast to room temperature within two hours of cooking. Carve the meat off the bone for easier storage. Transfer the slices to airtight containers to keep them fresh. Drizzle a bit of pan juices or extra glaze over the meat to retain moisture. Refrigerate the leftovers for up to 2-3 days, or freeze them for up to 2–3 months. Reheat gently in the oven or microwave, to preserve the juicy texture and bright maple-orange flavor.
Recipe
Maple Orange Turkey Roast
Equipment
- Roasting Pan with Rack
Ingredients
- 1 Whole Turkey see notes
- ½ cup Unsalted Butter at room temperature
- ¼ cup Maple Syrup
- 1 tablespoon Herbes de Provence
- ½ teaspoon Smoked Paprika
- 1 teaspoon Salt omit if using salted butter
- 2 cloves Garlic minced
- 2 teaspoon Orange Zest from 1 orange
- 2 cups Chicken Broth or Turkey if you can find it
Instructions
- Start by following the instructions on the package or in the Notes below, for best practices on how to thaw a whole turkey. If preparing a pre-stuffed turkey, please follow any instructions included in its packaging, since the thawing and baking time will be different.1 Whole Turkey
Preparing the Thawed Turkey
- Preheat the oven to 400F, so the turkey gets a nice blast of initial heat.
- Remove carefully, the thawed turkey from its packaging. Untie the legs discard any plastic or ties, holding it closed.
- Remove the neck, giblets, and any else from the turkey cavity. Remove the turkey from its thawing juices, letting most of them drip off and transfer to a clean platter.
- Gently lift the turkey skin without tearing it. Start at the cavity end and slowly work your fingers between the skin and the meat, loosening it over the breast and down toward the thighs.
- Choose large roasting pan with built in rack to allow heat to circulate evenly and keep the bird elevated from its juices. Transfer the turkey to the roasting pan and let it rest.
Glazing the Turkey
- Prepare the maple butter by whisking together the room temperature butter and the maple syrup. Continue by adding in the herbs, orange zest, paprika, and minced garlic. Mix until smooth.½ cup Unsalted Butter , ¼ cup Maple Syrup , 1 tablespoon Herbes de Provence , ½ teaspoon Smoked Paprika , 1 teaspoon Salt, 2 cloves Garlic , 2 teaspoon Orange Zest
- Use your hand to smother some of the maple butter inside of the loosened skin so that the flavor gets right to the meat. Brush all over the outside of the turkey, making sure to still have ⅓ of the glaze reserved at the end. Take the zested orange, cut it in half or quarters and place it in the cavity.
Roasting and Basting the Turkey
- Place the glazed turkey in the preheated oven and right way turn the temperature down to 350F. Roast for any initial 30 minutes. Optionally, cover the turkey loosely with foil for the first hour no prevent it from becoming too dark. Often this is necessary when roasting a larger bird, over 12 pounds.
- Remove the turkey from the oven. Brush the rest of the glaze all over the turkey. Use pieces of aluminum foil to cover the wing tips and legs of the turkey to prevent them from burning. Pour the chicken broth into the roasting pan (not on the turkey) and return the turkey to the oven.2 cups Chicken Broth
- Take the roasted turkey out of the oven ever 45 minutes and baste the turkey by using a basting tool, or spooning dripping from the pan over the bird.
- Take the Turkey Roast out of the oven when the approximated cooking time for the weight of the bird has been reached. (see notes). Use a probe thermometer to make sure that all the parts of the turkey are at the right temperature, making sure not too touch any bones with the probe.
- Make sure to let the roasted turkey rest, for at least 20 minutes before carving into it, to allow the juices to settle back into the meat.
Notes
How to Thaw a Whole Turkey
To thaw a turkey safely in the refrigerator, follow these simple steps:-
- Place the turkey on a tray or in a pan to catch any juices that may leak.
-
- Keep the turkey in its original packaging to prevent contamination.
-
- Allow 24 hours of thawing time for every 4 to 5 pounds (1.8 to 2.3 kg) of turkey.
-
- For example:
-
- 8–12 lbs (3.6–5.4 kg): 2–3 days
-
- 12–16 lbs (5.4–7.3 kg): 3–4 days
-
- 16–20 lbs (7.3–9.1 kg): 4–5 days
-
- 20–24 lbs (9.1–10.9 kg): 5–6 days
-
- For example:
-
- Allow 24 hours of thawing time for every 4 to 5 pounds (1.8 to 2.3 kg) of turkey.
-
- Keep the refrigerator at or below 40°F (4°C) throughout the thawing process.
-
- Cook the turkey within 1–2 days after it’s fully thawed.
Roasting Time for Unstuffed Turkey
Roast a whole turkey at 350°F (175°C), plan for about 13 to 15 minutes per pound if the turkey is unstuffed. Here's a general guideline:-
- 8–12 lbs: 2¾ to 3 hours
-
- 12–14 lbs: 3 to 3¾ hours
-
- 14–18 lbs: 3¾ to 4¼ hours
-
- 18–20 lbs: 4¼ to 4½ hours
-
- 20–24 lbs: 4½ to 5 hours
-
- 170°F (77°C) in the breast
-
- 180°F (82°C) in the thigh
-
- 165°F (74°C) if the turkey is stuffed (measure in the center of the stuffing)
This looks and sounds amazing! ?