The Ultimate Maple Mustard Glazed Turkey: A Brined & Herbed Holiday Roast

Prepare yourself for an extraordinary culinary experience because this Maple Mustard Glazed Turkey is, without a doubt, the most exquisite and flavorful turkey I have ever had the pleasure of tasting, and certainly the finest I’ve ever prepared. Imagine a magnificent bird, meticulously brined for three full days, then generously slathered with a fragrant herbed butter, roasted to absolute perfection, and finally, brushed with an irresistible Maple Mustard glaze. The words simply fail to capture the sheer deliciousness of this recipe – it’s a symphony of savory, sweet, and tangy notes that will elevate your holiday table to legendary status. Let me take you through the journey of creating this masterpiece, from its humble beginnings to its glorious, golden-brown finish.

My quest for the perfect turkey began last Thanksgiving, when I first encountered a phenomenal recipe from the Food Network Magazine – a true specialty by the renowned Anne Burrell. Over the years, I’ve learned a valuable life lesson in the kitchen: if a recipe has Anne Burrell’s name on it, it’s destined for greatness. Her expertise is simply unparalleled, and she clearly doesn’t compromise when it comes to crafting a show-stopping turkey. As someone always eager to embrace suggestions from the culinary elite, I decided to give her “Big Brined Herby Turkey” a try. The results were so impressive that I initially planned to recreate it for this year’s celebration. However, as fate would have it, another Food Network show introduced me to an alternative recipe that sparked an exciting idea: a fusion. The legendary Bobby Flay, with his signature bold flavors, decided to make an appearance on my Thanksgiving table, albeit in a conceptual sense. Combining these two culinary titans’ approaches was a daring move, a potential epic fail, but to my absolute delight, the fusion turned out to be nothing short of spectacular, delivering an unparalleled holiday roast.

As mentioned, the secret to this turkey’s incredible moisture and depth of flavor begins with a three-day brine. I immersed my bird in a fragrant solution teeming with herbs, spices, and an array of vibrant vegetables. For convenience, I used a large brining bag, easily sourced from stores like Bed Bath & Beyond. To ensure every part of the turkey absorbed the aromatic brine evenly, I diligently rotated its position daily. This prolonged brining process is crucial; it not only infuses the meat with flavor but also helps to break down muscle fibers, resulting in an exceptionally tender and juicy bird. The night before Thanksgiving, I carefully removed the turkey from the brine, patted it thoroughly dry with paper towels (a critical step for crispy skin!), and then lovingly massaged half of the herbed butter beneath the skin. Applying the butter under the skin, rather than on top, ensures that it melts directly into the meat, basting it from within and preventing the skin from hardening too quickly. After this indulgent treatment, I placed the turkey, uncovered, back into the fridge. This overnight air-drying step is another key to achieving that coveted, irresistibly crispy skin. The next morning, right before it was ready for the oven, I applied the remaining herbed butter generously all over the bird. Anne’s original recipe called for a roasting base of veggies, herbs, and wine, which she would then strain and use with flour for a traditional gravy. However, I opted for a healthier, more flavorful approach: I blended all the roasted vegetables directly into the sauce base, creating a rich, velvety, and intensely aromatic gravy without the need for additional thickeners, maximizing both taste and nutrition.

The inspiration for the glaze came, as often happens, during a casual viewing of a Food Network Thanksgiving special. Bobby Flay, in his characteristic style, presented a stunning Roast Turkey with Maple-Mustard Glaze. It looked so utterly delectable on screen that I knew I had to try it. I found myself in a delightful dilemma, wrestling with the thought of whether to alter Anne Burrell’s already phenomenal recipe. Anne’s version was, honestly, incredibly good, and the idea of tinkering with such a successful formula felt like a risk. But the allure of that glistening maple-mustard glaze was too strong to resist. I craved that unique balance of sweetness, tanginess, and a subtle kick. So, I decided to be bold and embrace the fusion. As this post emphatically testifies, I absolutely do not regret that decision. This combined Maple Mustard Glazed Turkey recipe transcended all expectations, proving to be nothing short of phenomenal. The rich, savory notes of the brined and herbed turkey were perfectly complemented by the sweet, tangy, and slightly spicy glaze, creating a symphony of flavors that danced on the palate. The glaze, with its blend of maple syrup, Dijon mustard, horseradish, and ancho chile powder, caramelizes beautifully on the skin, forming a delectable crust that seals in all the juices. This extraordinary creation ensures a turkey that is not only visually stunning but also incredibly moist, profoundly flavorful, and blessed with the most wonderfully crispy skin. The moral of this culinary adventure? Dare to experiment! Try this incredible combined recipe from Anne Burrell and Bobby Flay, and be prepared to utterly gorge yourself on what will undoubtedly become your new favorite holiday tradition. Save this recipe; it genuinely has the power to transform your Holidays for the better, making your festive feast unforgettable.

Maple Mustard Glazed Turkey

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Prep Time: 39 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 39 minutes minutes

Servings: 6 -8

Author: Edyta

Ingredients

For the brine

• 2 gallons of water
• 3/4 cup kosher salt
• 1/3 cup sugar
• 2 onions , diced
• 3 celery ribs , diced
• 3 carrots , diced
• 1 whole garlic bulb , cut in a half
• 6 strings of rosemary
• 6 strings of sage
• 6 bay leaves
• 2 tablespoons of coriander seeds
• 2 tablespoons of fennel seeds
• 1 teaspoon of crushed red pepper
• 11-15 pound turkey

For the herb butter

• 2 sticks unsalted butter
• 2 tablespoon fresh rosemary , chopped
• 2 tablespoon fresh sage , chopped
• Kosher salt

For the gravy

• 3 carrots , diced
• 2 onions , diced
• 3 celery ribs , diced
• 4-5 gloves of garlic
• 6-8 sprigs of fresh thyme , tied together with 3 bay leaves
• 2 cups of white wine
• 2 – 2,5 quarts of chicken stock
• Kosher salt

For the glaze:

• 1,5 cups of maple syrup
• 2 tablespoons of dijon mustard
• 2 tablespoon of horseradish
• 1 tablespoon of Ancho chile powder
• Kosher salt and freshly ground black pepper

Instructions

• ‘3 days prior to Holidays combine all the ingredients for the brine, add the turkey and place in a fridge
• ‘1 day prior to Holidays, take your turkey out from the brine and pat it dry
• Carefully massage half of the herbed butter under the skin
• Place the turkey back to the fridge, uncovered
• On the day you will be roasting the turkey use another part of the butter and massage it all over the bird
• In the roasting dish combine ingredients for the sauce, place the rack on top if it and add turkey
• Preheat the oven to 450 F and roast turkey on this high temperature for about 30-40 minutes
• Lower the temperature to 350 F and cook turkey for about 3 to 4 more hours (17 minutes per pound, you need to do the math depending on the size of your turkey) rotating it every 30 minutes and busting with the juices
• ’20 minutes before taking the turkey out of the oven start glazing it every 7-10 minutes
• Once the internal temperature reaches 165F take the turkey out of the oven and let it rest for half hour before carving
• In the meantime remove some fat from the sauce, discard the herbs, place the vegetables in the blender and blend until smooth
• Add blended veggies to the saucepan and add as much liquid from the roasting pan as needed for saucy consistency
• Season with salt and pepper to taste

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This Maple Mustard Glazed Turkey isn’t just a meal; it’s a testament to how thoughtful preparation and a touch of daring culinary fusion can elevate a traditional dish to something truly extraordinary. The meticulous brining ensures every fiber of the meat is succulent, while the herbed butter infuses it with aromatic richness. The final touch of Bobby Flay’s maple mustard glaze creates a beautifully caramelized, slightly spicy, and wonderfully balanced exterior that is simply irresistible. This is more than just a recipe; it’s a journey to creating a holiday centerpiece that will be remembered and requested for years to come. Make this incredible turkey, and you’ll understand why it’s declared the absolute best, leaving your guests utterly delighted and your holiday table a place of pure culinary joy.