Maple Orange Glazed Spatchcock Turkey

Maple Orange Glazed Spatchcock Turkey is the showstopper your holiday table deserves! Imagine gloriously crispy skin, juicy, tender meat, and an irresistible aroma that has everyone crowding around the oven. Every bite is sweet, savory, citrus-kissed perfection.

What sets this turkey apart? The secret is a luscious maple-orange glaze that infuses the bird with bright, bold flavors while keeping it wonderfully moist. Spatchcocking helps the turkey cook evenly and quickly, leaving you with plenty of free time—and zero dry breast meat.

This recipe is a must-try for your next Thanksgiving, Christmas, or any special gathering. It looks impressive yet is truly achievable, making even a novice cook feel like a pro. My family can't get enough of this centerpiece, which we originally created for a twist on classic holiday flavors.

Whether it's your first time spatchcocking or you're a seasoned pro, prepare for rave reviews and lots of recipe requests!

Why You'll Love This Recipe

• No more dry turkey! Spatchcocking ensures even, juicy results every time.
• The sweet maple orange glaze creates crisp, caramelized skin and deep flavor.
• Cooks faster than traditional whole-roasted turkey, giving you more time for sides (and relaxing).
• Perfect for holidays or special occasions—guaranteed to impress your guests.

Key Ingredients for Maple Orange Glazed Spatchcock Turkey

See recipe card below for full list of measurements, ingredients, and instructions.

Whole Turkey (10-12 lbs)

The turkey is, of course, the star! Opt for a fresh or fully thawed bird around 10-12 pounds for best results and quicker cooking. Spatchcocking—removing the backbone and flattening—helps with even roasting. If your turkey is larger, you might need to adjust cooking times accordingly.

Pure Maple Syrup

Maple syrup gives the glaze its signature sweetness and depth. Choose real, pure maple syrup (not pancake syrup) for best flavor. If necessary, you can substitute with honey or agave, but each will change the glaze’s profile slightly—honey is floral, while agave is more neutral.

Fresh Orange Juice and Zest

Freshly squeezed orange juice and zest brighten the glaze with vibrant citrus notes. Use unwaxed oranges if possible and zest before juicing for easy prep. If you only have bottled juice, add a little extra zest to boost flavor.

Dijon Mustard

Dijon mustard brings subtle tang and richness to the glaze, balancing out the sweet elements. Whole grain mustard is a fine swap if you want a touch of texture, or try yellow mustard for a slightly milder flavor.

Fresh Herbs (Rosemary & Thyme)

Rosemary and thyme infuse classic holiday aroma and savory notes both under the skin and in the glaze. Use fresh sprigs for the best result, but dried can work in a pinch (just reduce the amount by half).

Instructions for Maple Orange Glazed Spatchcock Turkey

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Turkey: Spatchcock and Season

Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it (save for stock!). Flip the turkey over, press down firmly to flatten, then pat very dry with paper towels. Rub both sides with olive oil, salt, and pepper, making sure to get into all the nooks and under the skin.

Mix Up the Maple Orange Glaze

In a medium bowl, whisk together the orange zest and juice, maple syrup, Dijon mustard, melted butter, soy sauce, minced garlic, chopped rosemary, thyme, and smoked paprika. Set aside a third of the glaze for basting (don’t use on raw turkey again!).

Roast the Turkey (Start Skin-Side Up)

Heat oven to 425°F (220°C). Place a rack over a large rimmed baking sheet or roasting pan. Scatter fresh herb sprigs and orange slices under the rack, then set the spatchcocked turkey breast-side up on top. Tuck wing tips under. Pour chicken broth into the pan (keeps things juicy).

Brush some glaze over the turkey, covering all exposed surfaces. Roast for 30 minutes.

Baste and Finish Roasting

Reduce oven temperature to 375°F (190°C). Brush with more glaze, focusing on the skin. Roast for another 45-55 minutes, brushing with glaze every 20 minutes, until skin is deeply golden and a thermometer reads 160°F (71°C) in the thickest part of the breast. (It will rise to 165°F as it rests.)

Rest and Carve

When done, transfer turkey to a cutting board, tent loosely with foil, and let rest 20 minutes for maximum juiciness. Carve into pieces and arrange on a platter. Before serving, brush with any remaining glaze and garnish with fresh orange slices and herbs.

Recipe Variations

Make It Spicy

Love a hit of heat? Add 1-2 teaspoons of chili flakes or a splash of hot sauce to the glaze for a sweet and spicy kick that plays beautifully with the citrus notes.

Gluten-Free Option

Use tamari instead of soy sauce to keep the turkey 100 percent gluten-free without sacrificing umami depth in the glaze.

Herb Switch-Up

No rosemary or thyme on hand? Try sage or parsley for a tasty twist. You can also add a little ground coriander or cumin for earthiness.

Citrus Swap

Feel free to swap the oranges for tangerines, blood oranges, or even grapefruit for a quirky citrus variation that keeps things fresh and unique.

Mini Turkey (or Chicken)

Cooking for a smaller group? Use the same preparation and glaze on a whole spatchcocked chicken or turkey breast—just reduce roasting time accordingly.

Serving Suggestions

Maple Orange Glazed Spatchcock Turkey pairs wonderfully with classic sides like garlic mashed potatoes, roasted brussels sprouts, and cranberry relish. For added color and flavor, toss extra orange slices and fresh rosemary sprigs around the serving platter. Serve with a light salad and crusty bread to soak up any buttery glaze drippings.

Storage and Reheating

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with a splash of broth, cover with foil, and warm at 325°F until heated through (about 20 minutes). Turkey can be frozen, tightly wrapped, for up to 2 months—thaw overnight in the fridge and reheat gently to avoid drying out.

Frequently Asked Questions About Maple Orange Glazed Spatchcock Turkey (FAQ)

Q: Can I prepare the turkey ahead of time?
A: Yes! You can spatchcock and season the turkey the day before. Keep it uncovered in the refrigerator to dry out the skin for extra crispiness. Glaze and roast just before serving.

Q: What if I don’t have kitchen shears to spatchcock?
A: A sharp chef’s knife can work, but shears are safest and easiest. You can also ask your butcher to spatchcock the turkey for you.

Q: Do I need to brine the turkey?
A: Spatchcocking and the flavorful glaze make brining optional. If you love brining, a dry brine (salt rub) overnight works great—just adjust the added salt as needed.

Ready to wow your guests with a turkey that’s juicy, flavorful, and utterly irresistible? I hope you’ll give this Maple Orange Glazed Spatchcock Turkey a try! If you do, don’t forget to leave a comment or rating below—your feedback means the world to me, and helps others find this recipe.