📖 Instructions

1. Preheat your oven to 325°F (160°C). Trust me, patience is key here – low and slow wins the race for juicy turkey.
2. Remove the turkey from its packaging. Take out the giblets and neck from the cavity – you can use these to make a delicious gravy later, so don't toss 'em!
3. Rinse the turkey inside and out with cold water and pat it completely dry with paper towels. A dry bird browns much better, trust me on this.
4. Place the turkey on a roasting rack inside a large roasting pan. This allows air to circulate, ensuring even cooking. if you don't have a rack, you can use some chopped vegetables to elevate the turkey.
5. In a small saucepan, combine the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, smoked paprika, salt, and black pepper. Whisk it all together until it's well combined. This is where the magic happens!
6. Bring the glaze to a simmer over medium heat, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. This helps the flavors meld together beautifully. Oh, and the aroma? Heavenly!
7. Using a basting brush, generously brush the turkey with the maple-mustard glaze. Make sure to get every nook and cranny! Reserve some glaze for basting later.
8. Tent the turkey loosely with aluminum foil. This prevents the skin from browning too quickly and ensures the turkey cooks evenly. We want golden brown, not burnt, right?
9. Roast the turkey for about 3-4 hours, depending on its size. A good rule of thumb is about 13 minutes per pound. Baste the turkey with the reserved glaze every 30-45 minutes. Keep basting till the skin is golden and glistening!
10. In the last hour of cooking, remove the aluminum foil to allow the skin to crisp up and get that beautiful color we all crave. Watch it closely to prevent burning!
11. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C). Safety first!
12. Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Don't skip this step!
13. Carve the turkey and serve it with your favorite sides. And bask in the glory of a job well done!