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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Start hot: Roast at 450°F for 30 minutes to start browning the skin.
  5. Lower the heat: Reduce the oven to 350°F (175°C) and roast for 1 1/2 to 2 hours more.
  6. 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.
  7. 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.
  8. 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.
  9. Rest: Transfer to a cutting board and rest for 30 minutes before carving.
  10. 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

Find it online: https://thefamilycooking.com/cane-syrup-glazed-turkey/