Why You’ll Love This Recipe
I first glazed a turkey with cane syrup after a trip to the South, where a jar of it came home with me and sat in my pantry waiting for the right dish. Its flavor is richer and more mellow than honey, with a hint of molasses and a slight tang, and it turns the skin a gorgeous deep amber. I dry-brine the bird for a day or two so the meat stays juicy and seasoned all the way through, then I brush on the glaze only at the end so the sugar doesn’t burn. The glaze gets sticky and lacquered, the pan drippings make unbelievable gravy, and the turkey looks like it came straight from a magazine cover.
Ingredients
For the dry brine
- 1 whole turkey (12 to 14 lbs), thawed, giblets removed, patted very dry
- 3 tablespoons kosher salt (Diamond Crystal; use 2 tablespoons if using Morton)
- 1 tablespoon light brown sugar
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the roasting
- 1 large yellow onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- A few sprigs of fresh thyme and sage
- 4 tablespoons unsalted butter, melted
- 2 cups chicken or turkey broth (for the pan)
For the cane syrup glaze
- 3/4 cup cane syrup
- 3 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Directions
- Dry-brine the turkey. Mix the salt, brown sugar, pepper, paprika, garlic powder, and thyme. Rub it all over the turkey, including under the skin of the breast. Set the bird on a rack in a sheet pan and refrigerate, uncovered, for 24 to 48 hours.
- Prep to roast. Take the turkey out of the fridge 1 hour before roasting. Preheat the oven to 425°F with a rack in the lower third. Pat the skin dry again.
- Stuff the cavity. Fill it with the onion, lemon, garlic, and herbs. Tie the legs together and tuck the wing tips under the body.
- Set up the pan. Place the turkey breast-side up on a rack in a large roasting pan. Pour the broth into the bottom of the pan. Brush the turkey with the melted butter.
- Start hot. Roast at 425°F for 30 minutes to kick-start browning.
- Lower the heat. Reduce the oven to 350°F and continue roasting for about 1 1/2 to 2 hours more, basting once or twice with pan juices. Tent the breast loosely with foil if the skin browns too fast.
- Make the glaze. While the turkey roasts, simmer the cane syrup, butter, vinegar, mustard, Worcestershire, pepper, cayenne, and salt in a small saucepan over medium-low heat for 5 minutes, until slightly thickened. Keep warm.
- Glaze. When the thickest part of the breast reads 145°F, brush on a coat of glaze. Roast 10 minutes, then brush again. Repeat once more, for 3 coats total.
- Finish. Roast until the breast reaches 160°F and the thickest part of the thigh reaches 170 to 175°F. The temperature will climb a few more degrees as the turkey rests.
- Rest. Transfer the turkey to a carving board and let it rest, loosely tented with foil, for 30 minutes. Brush with any remaining glaze, carve, and serve.
Servings and Timing
- Servings: 10 to 12
- Prep time: 30 minutes, plus 24 to 48 hours of dry-brining
- Cook time: About 2 1/2 to 3 hours
- Rest time: 30 minutes
- Total time: About 3 1/2 hours, plus brining
Plan on roughly 13 minutes per pound as a guide, but always cook to temperature, not time.
Variations
- Spatchcocked: Remove the backbone and flatten the turkey. Roast at 425°F for 1 hour 15 minutes to 1 1/2 hours, adding the glaze in the last 20 minutes.
- Turkey breast only: Use a 6- to 7-lb bone-in breast, halve the glaze, and roast at 350°F for 1 1/2 to 2 hours.
- Bourbon glaze: Stir 2 tablespoons of bourbon into the glaze during the last minute of simmering.
- Spicy-sweet: Increase the cayenne to 1/2 teaspoon and add a teaspoon of hot sauce to the glaze.
- Orange-ginger: Add 1 tablespoon of orange zest and 1 teaspoon of grated ginger to the glaze.
- No cane syrup: Use dark maple syrup or a mix of 1/2 cup honey and 1/4 cup molasses.
- Smoked turkey: Smoke at 275°F for about 3 to 3 1/2 hours, glazing in the last 30 minutes.
Storage and Reheating
- Refrigerator: Remove the meat from the bones and refrigerate in airtight containers for up to 4 days. Store extra glaze separately for up to 1 week.
- Freezer: Freeze sliced turkey with a little broth for up to 3 months.
- Reheating: Place slices in a baking dish with a splash of broth, cover with foil, and warm at 325°F for 15 to 20 minutes.
- Food safety: Refrigerate leftovers within 2 hours of serving.
FAQs
What is cane syrup?
It’s a sweetener made by boiling down sugarcane juice. It’s thinner than molasses and has a mild, buttery caramel flavor. Look for brands like Steen’s or Blackburn in the baking aisle or online.
Why do I add the glaze so late?
The sugar burns easily. Brushing it on during the last 30 minutes gives you a deep, glossy color without bitterness.
Do I need to brine the turkey?
It’s not required, but I find a dry brine makes a big difference in flavor and juiciness, and it helps the skin crisp.
How do I know when the turkey is done?
Use an instant-read thermometer. The breast should reach 160°F before resting and the thigh 170 to 175°F. Final safe temperature is 165°F in the breast.
Can I use a frozen turkey?
Thaw it fully in the fridge first. Allow about 24 hours for every 4 to 5 pounds.
Can I make the glaze ahead?
Yes. Make it up to 5 days ahead and rewarm it gently before using.
What if the skin is browning too quickly?
Tent the turkey with foil. Remove it for the last 10 minutes to re-crisp.
Can I make gravy from the drippings?
Yes. Skim the fat, whisk 1/4 cup of flour into 1/4 cup of the fat, add the strained drippings and 2 cups of broth, and simmer until thickened. Taste before salting, since the brine and glaze are already salty.
Conclusion
This cane syrup-glazed turkey is the showpiece I’m proudest of at my holiday table. It’s juicy, deeply flavored, and gorgeous, and the sweet-and-peppery glaze makes every slice memorable. I hope it becomes your new tradition. If you try it, I’d love to hear how it turned out!
Print
This Cane Syrup-Glazed Turkey has crackling, mahogany skin and juicy, well-seasoned meat. A dry brine keeps the bird tender, and a glaze of Southern cane syrup, butter, and a splash of cider vinegar caramelizes into a deep, slightly smoky sweetness. It’s a showstopping centerpiece for Thanksgiving or any holiday feast.
- Prep Time: 30 minutes (plus 24-48 hours brining)
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours (plus brining and resting)
- Yield: 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Southern
Ingredients
- 1 (12-14 lb / 5.5-6.5 kg) whole turkey, thawed and giblets removed
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 large yellow onion, quartered
- 1 orange, quartered
- 6 cloves garlic, smashed
- 6 sprigs fresh thyme
- 4 sprigs fresh sage
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (360 ml) low-sodium turkey or chicken broth
- 3/4 cup (180 ml) pure cane syrup
- 4 tablespoons unsalted butter, melted
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- Dry brine: Pat the turkey very dry. Mix the salt, pepper, paprika, and garlic powder, then rub all over the turkey and under the skin of the breast. Refrigerate uncovered on a rack for 24 to 48 hours.
- Prep to roast: Preheat the oven to 450°F (230°C) with a rack in the lower third. Place the turkey on a rack in a roasting pan. Stuff the cavity with the onion, orange, garlic, thyme, and sage.
- Butter the bird: Rub the softened butter under and over the skin. Tie the legs together and tuck the wings under. Pour the broth into the bottom of the pan.
- Start hot: Roast at 450°F for 30 minutes to start browning the skin.
- Lower the heat: Reduce the oven to 350°F (175°C) and roast for 1 1/2 to 2 hours more.
- Make the glaze: While the turkey roasts, whisk together the cane syrup, melted butter, vinegar, Dijon, and cayenne in a small saucepan. Warm over low heat for 3-4 minutes until smooth.
- Glaze: When the turkey reaches 140°F (60°C) in the thickest part of the thigh, brush with the glaze. Repeat every 15 minutes until done.
- Check doneness: Roast until a thermometer reads 165°F (74°C) in the thickest part of the breast and thigh. Tent loosely with foil if the skin darkens too quickly.
- Rest: Transfer to a cutting board and rest for 30 minutes before carving.
- Serve: Carve and serve with pan juices spooned over the top.
Notes
- Cane syrup is darker and more complex than corn syrup or honey. Look for Steen’s or Georgia cane syrup. Molasses mixed with honey is a distant substitute.
- Wait to glaze until the turkey is nearly done, because the sugar can burn if added too early.
- Leave the turkey uncovered in the fridge while dry brining so the skin dries out and crisps.
- Always rely on an instant-read thermometer rather than cooking time alone.
- Strain the pan drippings and use them to make gravy.
- Leftovers keep in the fridge for 4 days. Slice the meat off the bone before storing.
Nutrition
- Serving Size: 6 oz turkey with skin
- Calories: 465
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 170 mg
