Chipotle-Maple Glazed Turkey Recipe: WebstaurantEats Recipes
Whether you're serving Thanksgiving dinner for a crowd or having a small get-together with friends, we have the perfect Thanksgiving turkey recipe to create a show-stopping centerpiece. Our chipotle-maple glazed turkey recipe features a fusion of sweet and spicy flavors that is sure to be a real crowd-pleaser.
Chipotle-Maple Glazed Turkey with Herb Butter Recipe
Recipe by: Ronne Day (WebstaurantStore Food Stylist)
Serves: 6 - 8
Total Time: 3 to 3 ½ hours
- 8 oz. unsalted butter
- 2 tsp. finely chopped cilantro
- 2 tsp. thinly sliced chives
- 2 tsp. finely chopped tarragon
- ½ tsp. finely chopped sage
- Kosher salt
- ¼ tsp. Chipotle pepper flakes
- ½ cup maple syrup
- 3 Tbsp. finely chopped chipotle in adobo sauce
- 2 Tbsp. olive oil
- 1 12 – 14lb. fresh turkey (neck and giblets reserved)
- 2 quarts turkey stock or chicken broth
- 1 bay leaf
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 small sweet onion, chopped
- 1 cup dry white wine
- 6 Tbsp. corn starch
- ½ cup heavy cream
- Position a rack in the center of the oven and heat the oven to 425°.
- Line a rimmed sheet pan with aluminum foil and place a rack on top of the foil.
- In a small bowl, combine the butter, herbs, 1 tsp. salt, and ¼ tsp. chipotle pepper flakes.
- Combine maple syrup, chipotles, 1 Tbsp. oil, and ½ tsp. salt in a small sauce pan. Warm the mixture until the salt has dissolved. Reserve ¼ cup of the mixture.
- Working slowly and carefully, loosen the skin over the turkey breast and around the thighs and drumsticks. Rub 6 Tbsp. of the butter in between the skin and meat.
- Truss the bird and place it on the baking rack, pat the skin dry and lightly brush with the glaze, then lightly season with salt and pepper.
- Roast for 10 minutes, then rotate the bird and continue roasting for another 10 minutes.
- Lower the heat to 325°. Continue roasting the turkey, rotating and glazing every 15 minutes until the glaze is gone and the thigh has an internal temperature of 165°.
- Meanwhile in a large heavy-duty pot, heat the remaining 1 Tbsp. oil over medium-high heat and add the neck and giblets. Saute until golden brown.
- Remove the liver, then add the carrot, celery and onion. Continue to saute until the vegetables are beginning to brown.
- Add the wine to deglaze the pan, scraping up the brown bits from the bottom. Bring to a boil and continue to cook for 5 - 10 minutes until wine is fully absorbed.
- Add the stock or broth, bring it to a boil, and then reduce to a simmer for 1 ½ hours.
- Remove and finely chop the neck, giblets, and the liver and set them all aside.
- Strain the broth and wipe out the pot. Then return the broth to the pot and keep warm.
- Shortly before the turkey is finished, bring the broth to a boil. Combine the cornstarch, cream, and ½ cup water and slowly whisk the mixture into the broth. Whisk in the reserved chipotle mixture, the chopped-up neck, giblets, and liver, and 2 Tbsp. of the butter as well. Season the broth to taste.
- When the turkey is finished roasting, transfer it to a large cutting board, preferably with a trough, and tent with foil for 10 minutes to let the meat rest.
- Pour the pan juices and any brown bits into the gravy. Remove the wings and the legs, separating the drumsticks from the thighs. Slice the breast and arrange the pieces and slices on a serving platter.
- Gently warm the remaining butter, drizzle some over the meat, and serve with the remaining butter and gravy.
The aromas that fill your kitchen once your maple glazed turkey is ready to serve will be nearly irresistible to your guests. Just be sure you have the perfect wine selection to serve with your Thanksgiving dinner as well! You can find more recipes like this one on the WebstaurantStore Instagram.