Autumn table setting

Maple-glazed roast turkey, mapled sweet potatoes and whole cranberry sauce a la maple

Take a step back into the past with these three classic recipes — they are perfect for American and Canadian Thanksgiving dinners! First published in 1955, these recipes for the Maple-Glazed Roast Turkey, the Mapled Sweet Potatoes and Whole Cranberry Sauce a la Maple all make wonderful use of sweet natural maple syrup.

thanksgiving border leaves

For centuries, the folks up in New England have been glazing the gobbler with maple syrup — and what a delicious and delicate flavor it adds. Garnish with colorful side dishes, including whole cranberry sauce served in scooped-out grapefruit shells — and you can even get that recipe below.

Maple-Glazed Roast Turkey
  • 1 pint pure maple syrup
  • ½ cup gravy base
  1. Blend maple syrup and gravy base.
  2. Dress, season and truss turkey. Place on rack in roasting pan. Brush with melted unsalted fat, being sure breast, wings and legs are all well-covered.
  3. Roast uncovered in slow oven (300 F), basting several times with melted fat.
  4. Thirty minutes before turkey is done, brush with maple glaze, and finish basting with glaze.
Mapled Sweet Potatoes
  • 4 sweet potatoes
  • ½ cup pure maple syrup
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon rind
  1. Prepare syrup by combing maple syrup, juice and rind.
  2. Cook pared, halved potatoes in salted, boiling water until just tender.
  3. Place potatoes in pan, add syrup, and cook uncovered for 15 minutes. Spoon syrup over potatoes frequently during cooking.
Whole Cranberry Sauce a la Maple
  • 1 cup sugar
  • 1 cup pure maple syrup
  • ½ cup water
  • 4 cups fresh cranberries
  1. Combine sugar, syrup and water. Cook 5 minutes.
  2. Add cranberries, cover. Heat to boiling but do not stir.
  3. Simmer until skins pop open.
  4. Chill and serve in scooped-out grapefruit shells.