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Roasted Turkey with Maple Cranberry Glaze

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 270 minutes

Servings: 18


Roasted Turkey

  • 8 tablespoons butter, softened
  • 1 tablespoon Paula Deen's House Seasoning
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons shallots, minced
  • 2 tablespoons garlic cloves, minced
  • 1 (15-lb) turkey

Maple Cranberry Glaze

  • 3 tablespoons butter, softened
  • 1 (12-oz) bag cranberries
  • 1/2 cup maple syrup
  • 3/4 cup cranberry juice
  • 2 teaspoons apple cider vinegar
  • 3/4 cup apple cider
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


Roasted Turkey

Preheat oven to 375º.

In a small mixing bowl combine 8 tablespoons butter, House Seasoning, parsley, shallots and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165º. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Maple Cranberry Glaze

Combine 3 tablespoons butter, cranberries, maple syrup, juice, vinegar, apple cider, brown sugar, salt and pepper in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.