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A sheet pan with a maple orange glazed spatchcock turkey.
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5 from 7 votes

Maple Orange Glazed Spatchcock Turkey

This maple orange glazed spatchcock turkey is here to steal the Thanksgiving spotlight! It's juicy, sweet, citrusy, and perfectly crispy.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Rest Time: 30 mins
Total Time: 2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: maple orange spatchcock turkey, spatchcock turkey
Servings: 12 servings (for a 12 pound turkey)
Calories: 600kcal
Author: Lisa Bryan

Ingredients

  • 12 pound turkey
  • 3/4 cup butter cubed and softened at room temperature
  • 4 garlic cloves minced
  • 1 tablespoon finely chopped fresh thyme
  • 1 large onion sliced
  • 2 oranges sliced
  • salt and pepper to taste
  • 1/3 cup orange juice
  • 1/3 cup maple syrup

Instructions

  • To spatchcock your turkey, place the turkey breast side down and cut alongside both sides of the backbone to remove it.
  • Open up the turkey and score along the keel bone to make it easier to flatten.
  • Flip the turkey breast side up and push down with your hands to flatten it.
  • Preheat your oven to 425F. In a measuring cup, mix the orange juice and maple syrup together and set aside. Then, make the herb butter by mixing the butter, minced garlic, thyme, salt and pepper in a small bowl.
    Making the glaze and herb butter.
  • Use your hands to gently loosen the skin of the turkey on top of the breasts. Rub 1/3 of the herb butter under the skin. Then rub the remaining herb butter on the outside of the turkey.
  • Add the slices of onion and orange on a baking sheet or roasting pan, then lay the spatchcock turkey on top. Tuck the wing tips under.
    Spatchcock turkey on a baking sheet pan.
  • Place your turkey in the oven and reduce the oven temperature to 350F. Roast the turkey for 30 minutes, then pour the maple orange juice mixture all over the turkey. Continue roasting the turkey for another hour, or until the internal temperature is 160F, and baste the turkey with the maple orange glaze every 20 minutes. Remove the turkey from the oven, let it rest for at least 30 minutes, then carve and serve.

Notes

  • I always recommend investing in heavy duty baking sheets. With the liquid in this recipe, you don't want your baking sheet warping or twisting!

Nutrition

Calories: 600kcal | Carbohydrates: 11g | Protein: 70g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 262mg | Sodium: 464mg | Potassium: 823mg | Fiber: 1g | Sugar: 9g | Vitamin A: 656IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 3mg