Maple, Garlic and Rosemary Glazed Boneless Turkey Roast
Another simple and delicious Thanksgiving meal idea! My mom and I went with a boneless turkey roast — we love it because it’s perfect for a small group (4 to 6 servings), and the leftovers make amazing turkey sandwiches the next day.
Thanksgiving turkey roast!
This boneless turkey roast is a true family favorite. My mom and I love it because it’s so easy to prepare (just pop it in the oven!), makes generous servings for 6 to 8 people, and leaves you with delicious leftovers for the next day!
Why Make This Recipe?
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Perfect for family gatherings: to serve 4 to 6 people!
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A seasonal favorite: maple syrup, rosemary, and squash create a rich, cozy fall flavor.
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Stress-free cooking: roast the turkey straight from frozen — no need to thaw in advance.
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A complete meal: tender meat, caramelized vegetables, and creamy purée with subtle hints of cinnamon.
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Delicious leftovers: perfect for fricassee, lunch boxes, or turkey sandwiches the next day.
Preheat the oven to 325 °F (160 °C).
Place the frozen turkey roast on a rack in a large roasting pan. Arrange the fennel and onions around the roast.
In a small bowl, mix olive oil, garlic powder, and rosemary. Season generously with salt and pepper.
Brush half of the mixture over the turkey and vegetables. Reserve the other half and mix with maple syrup for later.
Pour the chicken broth into the bottom of the pan, avoiding contact with the turkey. Roast for 3 hours, removing the vegetables after 2 hours.
Brush the remaining glaze over the turkey and continue roasting for 1 hour. For extra caramelization, broil or use convection roast if desired. The turkey is done when the internal temperature reaches 165 °F (74 °C).
Let rest 15 minutes before slicing. Serve with roasted vegetables and the purée. Strain the pan juices into a gravy boat. Garnish with fried rosemary if desired.
In a pot, bring salted water to a boil and cook the squash and potatoes for about 20 minutes, until tender.
Drain and return the hot vegetables to the pot. Add butter and milk, then mash until smooth. Season with salt, pepper, and cinnamon. Adjust the texture with more warm milk if needed.
The purée can be prepared ahead and reheated with about ¼ cup warm milk in the microwave.
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Bon appetit and enjoy!
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