Apple reduction is made by reducing apple cider and maple syrup into a flavorful sauce—perfect for spooning over oven-roasted turkey.
Thanks to Jennie-O for sponsoring the original post.
Welcome to Thanksgiving week—my favorite time to share simple, delicious recipes to help you prepare a memorable holiday meal. If you’re nervous about roasting a whole turkey, this post is for you. I’m sharing an easy, reliable method for cooking a whole oven-roasted turkey and a bright, sweet-tart maple apple reduction that pairs beautifully with the bird.
This year’s lineup of holiday recipes includes butternut squash mac and cheese, salted caramel pecan baked brie, this oven-roasted turkey with maple apple reduction, pumpkin spice apple crumble, and an orange-bourbon crock pot turkey breast. If you don’t need all of them now, save this turkey recipe and the maple apple reduction—both are straightforward and crowd-pleasing.
How do you make an apple reduction?
To make the maple apple reduction, combine apple cider and apple cider vinegar in a small saucepan and bring to a vigorous simmer over high heat. Let the liquid reduce until it’s about half the original volume—this concentrates the apple flavor and lets the acidity mellow. Lower the heat, then stir in maple syrup and a pinch of kosher salt. Simmer gently for 3–5 more minutes until slightly thickened. Remove from the heat and serve warm. The reduction is glossy, balanced, and perfect for drizzling over sliced turkey.
How do you cook the perfect turkey in the oven?
A prepped, oven-ready turkey makes the whole process easier. The Jennie-O Oven Ready Whole Turkey used in this recipe is pre-seasoned and packaged in a cooking bag, which simplifies prep and keeps the turkey moist. If you have an oven-ready turkey, the basic steps are:
- Preheat your oven to 375°F (190°C).
- Remove the turkey from its outer packaging but leave the bird inside the cooking bag. Place the bagged turkey in a roasting pan with at least 2-inch sides.
- Cut six small slits in the top of the cooking bag and gently pull the bag up and away from the turkey so it can brown without sticking.
- Roast the turkey for about 3–4 hours, checking the internal temperature after roughly 3 hours. The turkey is done when the breast reaches 165°F and the thigh reaches 180°F on a reliable meat thermometer.
- When the turkey reaches the proper temperatures, remove it from the oven and let it rest in the cooking bag for 15 minutes before slicing. Resting locks in juices for moist, tender slices.
Do I have to thaw the turkey before cooking it?
No—one advantage of many oven-ready turkeys is that they can go straight from the freezer to the oven. Follow the manufacturer’s instructions for cooking times and always use a thermometer to confirm doneness.
Do I put water in the bottom of the roaster for the turkey?
You don’t need to add water to the bottom of the roasting pan. Adding water can create steam that inhibits browning and can give the skin a steamed texture. The turkey will release its own juices while roasting; collect those juices to make gravy or to use in soups and stock.
What sauce is traditionally served with turkey?
Gravy and cranberry sauce are the classic accompaniments, but a maple apple reduction adds a bright, sweet accent that complements roasted turkey especially well. Offering a couple of sauce options lets guests personalize their plate—try serving gravy alongside the maple apple reduction for contrast.
Other complementary sauces to consider for Thanksgiving include jalapeño cranberry relish, blue cheese mushroom gravy, or a chipotle-mango cranberry sauce if you want something with a little heat or tang.
If you try this recipe, save it for later and share photos of your finished turkey. Tag any photos you share so others can find the recipe and see how well the maple apple reduction pairs with the bird.
Oven Roasted Turkey with Maple Apple Reduction
Servings: 8 | Prep time: 30 minutes | Cook time: 3 hours | Total time: 3 hours 30 minutes
Author: Whitney Bond
Ingredients
Oven Roasted Turkey
- 10–13 lb Jennie-O Oven Ready Whole Turkey
Maple Apple Reduction
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
- 1/4 cup maple syrup
- 1/2 tsp kosher salt
Instructions
Oven Roasted Turkey
- Preheat the oven to 375°F (190°C).
- Remove the turkey from the outer packaging but leave it in the cooking bag. Place the bagged turkey in a roasting pan with at least 2-inch sides.
- Cut six small slits in the top of the cooking bag and gently pull the bag up away from the turkey so it can brown and circulate heat.
- Roast for 3–4 hours, or until a meat thermometer reads 165°F in the breast and 180°F in the thigh.
- Allow the turkey to rest in the cooking bag for 15 minutes, then cut open the bag, remove the turkey, and slice.
Maple Apple Reduction
- Combine the apple cider and apple cider vinegar in a small saucepan and bring to a boil over high heat.
- Reduce the liquid until it’s about half the original volume.
- Lower the heat, stir in maple syrup and kosher salt, and simmer 3–5 minutes until slightly thickened.
- Remove from heat and serve warm alongside sliced turkey.
Nutrition Facts (per serving)
Calories: 618 kcal (31%) • Carbohydrates: 12 g (4%) • Protein: 87 g (174%) • Fat: 23 g (35%) • Saturated Fat: 6 g (30%) • Cholesterol: 290 mg (97%) • Sodium: 600 mg (25%) • Potassium: 980 mg (28%) • Fiber: 1 g (4%) • Sugar: 11 g (12%) • Vitamin A: 225 mg (5%) • Vitamin C: 1 mg (1%) • Calcium: 59 mg (6%) • Iron: 4 mg (22%)
Enjoy a stress-free roast with this simple oven-ready method and add the maple apple reduction for a bright, seasonal finishing touch. It’s an easy way to elevate your Thanksgiving table without extra fuss.