Brown sugar glazed turkey recipe

Brown sugar glazed turkey recipe


  • 1 whole poultry (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces liver discarded)
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, roughly chopped
  • Nonstick cooking spray
  • 1/4 cup (1/2 stick) unsalted butter, 70 degrees
  • Coarse salt and ground pepper
  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon grated orange zest, plus two tablespoons orange juice


Let poultry spend time at 70 degrees half an hour. Preheat oven to 425 levels, with racks in lower and upper thirds. Place neck, giblets, carrots, celery, and onion inside a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.

Tuck wing tips underneath body of poultry. Tie legs along with kitchen twine. Rub poultry throughout with two tablespoons butter season with pepper and salt. Place poultry on rack in pan roast below oven rack until golden brown, half an hour. Reduce heat to 350 levels. Add 2 cups water to pan roast until an immediate-read thermometer placed in thickest a part of a leg reads 125 levels, about one hour.

Meanwhile, in a tiny saucepan, bring vinegar, brown sugar, and orange juice to some boil over high, stirring from time to time. Reduce heat and simmer, stirring from time to time, until mixture is syrupy, about ten minutes. Remove from heat and whisk by 50 percent tablespoons butter and orange zest.

When thermometer reads 125 levels, brush poultry with glaze. Rotate pan and roast, brushing poultry with remaining glaze every fifteen minutes, until thermometer placed within the thickest a part of a leg reads 165 levels, 30-45 minutes (tent poultry with foil if browning too rapidly). Transfer poultry to some platter. Loosely tent with foil and let rest half an hour before carving. Reserve pan with drippings for Pan Gravy.


On "The Martha Stewart Show," Martha and Sarah Carey reserve pan drippings for TV chef Sarah Mastracco's Poultry Gravy recipe.

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