Maple Glazed Spicy Apple Roasted Turkey [and taking a bit of a load off…]

I have a confession to make: I really suck as a food blogger.

Big time!

I mean, sure, I can come up with fairly interesting recipes and post them here on a regular basis. I’m also capable of taking somewhat decent pictures in an effort to portray said recipes under their best light.

So basically, I know how to write and publish a post… Woopty Doo!

But that’s about where it ends.

I am absolutely useless when it comes to all the technical “behind the scene” stuff.

After a couple of years of playing it by ear, I sort of feel like this place has become a complete mess and I have no idea how to clean it up efficiently. I now REALLY need to start reading up on the subject; there’s like a million things that I HAVE to learn and I just can’t put it off no more. But sometimes, I feel like the task at hand is so overwhelming, I almost feel like plain giving up on the whole thing.

The problem is I simply don’t have the patience for learning all this. It’s all like gibberish to me and my not catching any of it makes me feel like I’m a complete ignorant.

To be honest, I don’t have much interest for it either. I wish I could just hire someone to do it for me. Perhaps it’s because I’m afraid. I’m afraid that if I dare touch the slightest little thing, the whole site will come crumbling down on me.

Or plain cease functioning.

Or worse… vanish into thin air!

Would you believe me if I told you that I wouldn’t even know how to back-up my own blog? Seriously! I’ve never, not once, performed a back-up of my site. I imagine that this is being done automatically, but I can’t even be sure of it.

Yeah! It’s that bad! Scary, I know.

I think I need some serious help, and SOON. Guess I’m gonna have to spend a little bit less time blogging and more time learning how to blog.

And just to help matters, I feel like I’m way behind on everything…

Emails seem to be piling up in my inbox, I can’t keep up anymore (sorry to all of you who are waiting for an answer on my part… I’m trying my best to get back to you, I swear!)

Seriously, I’m so behind, I’m not even done sharing all of my Easter recipes.

I think I might have a little too much on my plate… 😉

Maple Glazed Spicy Apple Roasted Turkey | by Sonia! The Healthy Foodie

So anyway, enough jabbering for tonight; Thanks for listening, though. I feel much better just having talked about it.

But let’s get on with the foods, shall we?

After all, this post was supposed to be about a Spicy Apple Roasted Turkey, was it not?

And about that, I need to apologize for the poor quality of the pictures that I’m sharing with you today…

As you can see, my guests had already arrived by the time I got ready to shoot and I felt it was sort of rude to be snapping away at my food while they were actually eagerly waiting to regale on it.

Guests waiting

So I cut the photo session a little way short and kept things to a bare minimum…

Doesn’t mean that the food wasn’t good though.

It sure got my daughter’s seal of approval!

Tasha Okaying the Turkey | by Sonia! The Healthy Foodie

And I honestly think that her thumbs spoke for the rest of us…

I don’t think I need to add anything here.

Tasha said it all!

Maple Glazed Spicy Apple Turkey

Maple Glazed Spicy Apple Turkey


  • 1- 10 to 15 pound fresh turkey
  • For the wet rub
  • 2 tbsp pure maple syrup
  • 1 tsp Himalayan or unrefined sea salt
  • 1 tsp freshly cracked black pepper
  • ½ tsp chai spice (see this post for the mix)
  • 1 tsp fresh rosemary, finely chopped
  • To stuff the cavity
  • 3-4 large red apples, cut into quarters (I used Fuji)
  • 2-3 sprigs fresh rosemary
  • To be added to the roasting pan
  • ½ cup pure maple syrup
  • 2 cups all natural, unsweetened apple juice
  • 2 whole star anise
  • 2 whole cinnamon stick


  1. The previous day, combine the ingredients for the wet rub in a small mixing bowl. Stir with a spoon until well combined.
  2. Pat the bird dry and carefully loosen the skin from the breast by delicately sliding your fingers under it from the neck end until you reach the end of the breasts. Be careful not to break the skin. Rub half of the spice mixture between the flesh and skin. Rub the other half all over the bird's skin, including breasts, thighs and wings.
  3. Cover the turkey with plastic film and set it in the fridge to rest until the next day.
  4. Preheat oven to 325F
  5. Remove turkey from the fridge and place it on a rack in a roasting pan.
  6. Stuff quartered apples as well as a few sprigs of fresh rosemary in the cavity. Tie legs neatly together.
  7. Add maple syrup, apple juice, star anise and cinnamon stick to the bottom of the pan. Sprinkle bird generously with salt and pepper. Tent loosely with foil and roast in a 325F oven for about 20 minutes per pound or until a thermometer inserted into the thickest part of thighs registers 180F
  8. Remove the foil for the last hour of roasting.
  9. When turkey is done, take it out of the oven, place tent back over the bird and let it rest for 20-30 minutes before carving.
  10. Oh, and by all means, do not chuck those baked apples; eat them. They are absolutely spectacular!

Maple Glazed Spicy Apple Roasted Turkey | by Sonia! The Healthy Foodie

Maple Glazed Spicy Apple Roasted Turkey | by Sonia! The Healthy Foodie

Maple Glazed Spicy Apple Roasted Turkey | by Sonia! The Healthy Foodie

Maple Glazed Spicy Apple Roasted Turkey | by Sonia! The Healthy Foodie


  1. kate says

    You should definitely get in contact with Wooden Spoons Kitchen!
    It is a small online business specializing in designing, managing and upkeep of blogs, especially food blogs! It’s run by Erin of Naturally Ella, her fiance Mike, and Melissa from The Faux Martha. Check out there site and have a look at the work they have done, all the sites i have seen look great!
    Heres the site:

  2. says

    Ah Sonia, this post made me smile. I can relate in unimaginable ways. I’m the type of person who has to think hard when someone asks me what kind of car I drive. It’s just not on the radar. There was a time when I was somewhat concerned 😉 but I view it as a question of relative priorities. There is only so much we can process and tend to at any given time, so we chew it off in bits and pieces on a scale of relative importance. It’s impossible to be the master (mistress) of all things at all times. This is a misconception of our modern day ‘got to do it all’ right now society. I say, do what you can when you can and in the meantime, don’t forget to put your feet up from time to time, sip a lovely cup of tea and most of all, be kind to yourself. xo.

  3. Amy says

    Hi Sonia!

    This turkey looks spectacular! I think I drooled on the screen! LOL I have an abundance of apples from or apple picking days this year, and I would love to stuff my turkey with some of those apples! :) I have a frozen (thawing!) 13 lb pastured turkey that I got from my local farmer. I plan to dry brine it, but could I then follow this recipe after my brining? Also, how did you make your gravy?

    Thanks for sharing! :)


  1. […] 2. Maple Glazed Spicy Apple Turkey Real maple syrup is used in this glaze to give it authentic maple flavor, and the spiciness comes from chai spice and black pepper. Apples get stuffed into the bird to help with the flavor and also to keep it moist through the cooking process. This bird comes out looking and tasting great, and is sure to be a hit with the family, even if they don’t know they’re eating a Paleo approved turkey. It’s all about spending time with friends and family, but that’s no reason to eat a bunch of food your body can’t process. […]

Leave A Reply