TIP: Experiment with different herbs and spices in your Maple Glaze. Substitute rosemary with other fresh herbs like parsley, thyme and oregano or add some spices like Cajun or Cayenne.
- Make sure the turkey is thawed and the giblets and neck have been removed.
- Preheat your oven to 350°F.
- Pat the turkey dry with paper towels.
- Rub the turkey with olive oil, inside and out.
- Stuff cavity with chopped celery, carrots and onions.
- Combine all spices to make a rub. Sprinkle generously onto the bird, inside and out.
- Place the turkey in your roasting pan. Add the wine and the broth.
- Roast the turkey for 3 3/4 – 4 ½ hours, until the juices run clear and an instant thermometer reads 170°F in the thigh.
- Baste the turkey generously in the last hour of cooking, every 20 minutes. Re-apply in the last five minutes of cooking.
- Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
Prepare Glaze While Turkey is Cooking:
- Combine all ingredients in a small saucepan.
- Bring to a boil and then lower to a simmer for 30 – 45 minutes until syrup has reduced to about half and the glaze is thick and syrupy. Remove fresh rosemary stems and discard.