Looking for the perfect way to cook your Christmas turkey? This recipe is just the solution to your dinner woes. I tend to be a butter and herbs kind of gal when I roast a chicken or a turkey. This Thanksgiving I decided to try something a little different and the result was nothing short of spectacular. The skin becomes sweet and crunchy, while the meat stays juicy and rich. You'll end up with a beautiful golden brown turkey that will be sure to wow your Christmas guests. And for those of you who are ham eaters, the recipe should go perfectly with ham as well. Happy holiday eating!
Brown Sugar Glazed Turkey (or Ham)
Cook times will vary depending on the size of the turkey
- 1 whole turkey (sauce for 10-16lb turkey)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1-2 yellow onions, chopped
- 1/2 cup butter, room temperature
- 2/3 cup apple cider vinegar
- 3/4 cup brown sugar
- 2 tbsp no-pulp orange juice
- 1/2 tsp orange zest
- Salt & Pepper
- Defrost turkey fully, in accordance with instructions on the packaging. Check this USDA fact sheet for more information.
- Preheat oven to 400 degrees F.
- Place carrots, celery, onion, along with the neck and giblets (from inside the turkey) in a metal roasting pan.
- Set the roasting rack over vegetables and spray with cooking spray.
- Place the turkey with wing tips underneath the body of the turkey.
- Rub turkey all over with butter, season with salt and pepper.
- Place turkey on the bottom rack of the oven for approximately 30 minutes, or until golden brown.
- Reduce heat of the oven to 350 degrees F.
- Add 2 cups of water to the pan and roast until a thermometer reads 125 degrees F (approximately 1 hour).
- In a medium saucepan, bring the vinegar, brown sugar and orange juice to a boil. Stir occassionally.
- Reduce heat and simmer for approximately 10 minutes or until the mixture has thickened.
- Remove from heat and whisk in 2 tbsp of butter and orange zest.
- When the turkey reads 125 degrees F, brush with glaze. Brush turkey with the glaze every 15 minutes until the thermostat reads 165 degrees F (approximately 30 minutes).
- Transfer turkey to a platter and let rest 40 minutes before carving.