Wipe off the shallots and garlic from the turkey and pat dry strain the marinade into a bowl, skim off the oil and reserve set the herbs, garlic and shallots aside separately.

Preaheat oven to 450F position the oven rack near the bottom of the oven.Marinate the turkey: In a 2-gallon plastic bag, combine the lemon juice, maple syrup, olive oil, shallots, garlic, thyme, bay leaves, lemon zest and pepper add the turkey to the bag, squeeze out as much air as possible and seal the bag distribute the marinade evenly over and inside the turkey (think of this as a therapeutic, turkey massage) set the turkey, breast side down, in a bowl in the refrigerator and marinate for 24 hours, turning occasionally.Make the glaze: In a food processor, combine the butter, 6 tblsps of the maple syrup, 3 tblsps of the lemon juice, the lemon zest, coarsely ground pepper and salt process until blended and transfer to a bowll in another bowl, combine the remaining ¼ cup maple syrup, 1 tblsp lemon juice and finely ground pepper (can be made 1 day ahead – return to room temperature before proceeding).

Lil red button on turkey popped up