Maple Butter-Glazed Turkey That Will Upgrade Your Thanksgiving | From The Test Kitchen | Bon Appétit

Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe. Since this method involves breaking down the bird into parts before roasting, instead of a last-minute carving marathon, once it’s done simply remove the breasts, slice, and you’re ready to go. Less stress? Better turkey? Those are some traditions we can get behind.

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Director/Producer: Mel Ibarra
Director of Photography: Jeremy Harris
Editor(s): Jared Hutchinson
Talent: Chris Morocco
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Associate Producer (Shadowing): Tim Coalo
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kyle LeClaire
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

14 Replies to “Maple Butter-Glazed Turkey That Will Upgrade Your Thanksgiving | From The Test Kitchen | Bon Appétit”

  1. Dashes of Rachel looking flawless in the background is the true highlight of this one.

  2. Actually that turkey carcass with the legs and wings removed, kinda reminds me of a head with a blown up jaw haha

  3. I can't even begin to tell you how glad I am you posted this, my family thinks I'm crazy for wanting to "pull it apart and cover it in salt!!!!". Now I know what to send them when they give me grief!

  4. Unpopular opinion but that turkey breast looks a little dry 🫣. Love the glaze on the skin though

  5. Wow. Just WOW! I've never seen a turkey look that good. I love the fact that Chris includes so many helpful tips along the way. He explains and it's very compelling for using this method. I bet it works just as nicely for chicken too! Thanks for a great video with some terrific ideas! 👍

  6. I’m Canadian but I need to try this recipe so I’m going to make it and celebrate right along with Chris. He has never failed me!

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