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Best Maple Bourbon Glazed Spatchcock Turkey Recipe

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A showstopping spatchcock turkey with a sticky-sweet maple bourbon glaze that builds an incredible caramelized crust. This recipe delivers perfectly juicy meat and crackling-crisp skin, making it the ultimate centerpiece for Thanksgiving or any special dinner.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup pure maple syrup (Grade A dark amber)
  • 1/2 cup bourbon (such as Bulleit or Maker’s Mark)
  • 1/4 cup unsalted butter, cut into cubes
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest (from about half an orange)
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 orange, zested then quartered
  • 1 onion, quartered

Instructions

  1. Spatchcock the turkey: Place turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck. Remove backbone. Flip turkey over and press down firmly on the breastbone until it lies flat. Tuck wing tips under shoulders.
  2. Dry brine: Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Pat turkey completely dry with paper towels. Rub spice mixture all over turkey, including under the skin. Place on a wire rack over a baking sheet, uncovered, and refrigerate for 8-24 hours.
  3. Make the glaze: In a small saucepan, combine maple syrup, bourbon, butter, Dijon mustard, apple cider vinegar, minced garlic, orange zest, and cayenne (if using). Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until slightly thickened. Remove from heat and let cool. Can be made up to a week ahead.
  4. Prep for roasting: Remove turkey from fridge 45 minutes before roasting. Preheat oven to 425°F (220°C). Gently loosen skin over breast and thighs, slide thyme, rosemary, and orange quarters under the skin. Place quartered onion on baking sheet under rack. Pat turkey dry again with paper towels.
  5. Roast the turkey: Roast at 425°F for 30 minutes. Reduce oven temperature to 375°F (190°C). Baste turkey with glaze using a pastry brush. Continue roasting, glazing every 15 minutes, until breast reaches 155°F (68°C) and thighs reach 165°F (74°C), about 30-45 more minutes. Tent with foil if glaze darkens too much.
  6. Rest and serve: Remove turkey from oven and let rest on rack for 20 minutes. During last 5 minutes, brush on final layer of glaze. Transfer to cutting board, carve against the grain, and serve.

Notes

Start glazing after the first 30 minutes of high-heat roasting to prevent sugar from burning. If glaze darkens too much, tent turkey loosely with foil. The dry brine is essential for crispy skin and deep seasoning. Always use an instant-read thermometer for perfect doneness. Let turkey rest at room temperature for 45 minutes before roasting for even cooking.

Nutrition

Keywords: maple bourbon turkey, spatchcock turkey, glazed turkey, Thanksgiving turkey, holiday turkey, roasted turkey, bourbon turkey

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