Apple-Cinnamon Butter Glazed Turkey for Cozy Dinners

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 12–24 hours to dry-brine)
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (plus optional brining time)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 tbsp kosher salt, 2 tsp black pepper, 2 tsp each garlic and onion powder, 1 tsp smoked paprika
• 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme (divided between dry rub and aromatics)
• 1 large onion, 1 apple, 1 small orange, 2 celery stalks, 4 garlic cloves
• 1 cup (2 sticks) unsalted butter, softened
• 1/3 cup packed light brown sugar
• 5/6 cup apple cider total (1/3 cup for butter, 1/2 cup for glaze), 2 tbsp apple cider vinegar
• 1½ tsp ground cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves, 1/2 tsp fine salt
• 2 cups low-sodium chicken or turkey broth (plus extra for gravy)

Do This

• 1. Pat turkey dry, remove giblets, and rub all over (and inside) with kosher salt, pepper, garlic powder, onion powder, smoked paprika, and chopped herbs. Chill uncovered 12–24 hours if possible.
• 2. Simmer 1/3 cup apple cider until reduced to about 2 tbsp, cool slightly, then beat with softened butter, brown sugar, cinnamon, nutmeg, cloves, fine salt, and pepper to make apple-cinnamon butter.
• 3. Preheat oven to 425°F. Stuff turkey cavity loosely with onion, apple, orange, celery, garlic, and herbs. Loosen breast skin and rub about two-thirds of the apple-cinnamon butter under the skin and over the meat; spread remaining butter thinly over the outside.
• 4. Place turkey on a rack in a roasting pan with 2 cups broth. Roast 20 minutes at 425°F, then lower oven to 325°F and continue roasting.
• 5. Simmer 1/2 cup apple cider, 2 tbsp apple cider vinegar, and 1/4 cup of the apple-cinnamon butter until glossy to make glaze. Brush over turkey every 15 minutes during the last 30–45 minutes of roasting.
• 6. Roast until breast reaches 160°F and thigh 175°F (about 3 hours total for a 12–14 lb turkey), tenting with foil if browning too fast. Rest 20–30 minutes before carving.
• 7. Make simple pan gravy with drippings and extra broth if desired, then carve turkey and spoon extra warm glaze and juices over slices.

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Why You’ll Love This Recipe

• Cozy, comfort-food flavors: warm cinnamon, brown sugar, and apple cider make the turkey taste like a holiday roast without being dessert-sweet.
• Apple-cinnamon butter melts into the meat, keeping it incredibly juicy while giving the skin a gorgeous, glossy, caramelized finish.
• Familiar pantry ingredients and clear steps make this special-occasion centerpiece doable for any home cook.
• Built-in flexibility: dry-brine ahead of time, scale down to just a turkey breast, or tweak sweetness and spice to your family’s taste.

Grocery List

• Produce: 1 large yellow onion, 1 crisp apple, 1 small orange, 2 celery stalks, 4 garlic cloves, fresh rosemary, fresh thyme
• Dairy: 1 cup (2 sticks) unsalted butter
• Pantry: Whole turkey (12–14 lb), kosher salt, fine sea salt, black pepper, garlic powder, onion powder, smoked paprika, light brown sugar, apple cider, apple cider vinegar, ground cinnamon, ground nutmeg, ground cloves, low-sodium chicken or turkey broth, optional honey or maple syrup, all-purpose flour or cornstarch for gravy (optional), neutral oil (canola or vegetable)

Full Ingredients

For the Turkey & Dry Brine

• 1 whole turkey, 12–14 lb, completely thawed (giblets and neck removed)
• 3 tbsp kosher salt (Diamond Crystal; if using Morton, use 2 tbsp)
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika (optional, for a gentle smoky note and color)
• 1 tbsp finely chopped fresh rosemary leaves
• 1 tbsp finely chopped fresh thyme leaves
• 2 tbsp neutral oil (canola or vegetable), for rubbing the outside before roasting

For the Aromatics & Roasting Pan

• 1 large yellow onion, peeled and quartered
• 1 medium crisp apple (such as Honeycrisp or Gala), cored and quartered
• 1 small orange, well-scrubbed and quartered
• 2 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, lightly smashed
• 4 fresh thyme sprigs
• 3 fresh rosemary sprigs
• 2 bay leaves
• 2 cups low-sodium chicken or turkey broth (plus 1–2 cups more for basting and gravy, as needed)

For the Apple-Cinnamon Butter

• 1 cup (2 sticks / 226 g) unsalted butter, at room temperature
• 1/3 cup (packed) light brown sugar
• 1/3 cup apple cider (for reduction into the butter)
• 1½ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For the Apple-Cinnamon Glaze

• 1/2 cup apple cider
• 2 tbsp apple cider vinegar
• 1/4 cup prepared apple-cinnamon butter (from above)
• 1 tbsp honey or maple syrup (optional, for a slightly sweeter finish)
• Pinch fine sea salt, to taste

Optional Pan Gravy

• 3 tbsp fat skimmed from pan drippings (or unsalted butter)
• 3 tbsp all-purpose flour (or 2 tbsp cornstarch mixed with 2 tbsp cold water for a gluten-free version)
• 2–3 cups combined pan drippings and low-sodium broth
• 1–2 tbsp apple-cinnamon butter (to finish the gravy, optional but delicious)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Dry-Brine and Prep the Turkey

If your turkey is frozen, thaw it in the refrigerator (about 24 hours for every 4–5 lb). When thawed, remove the turkey from its packaging. Take out the neck and giblet packet from the cavity and reserve for stock or gravy if you like.

Pat the turkey very dry inside and out with paper towels; dry skin is key to crisp skin later. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika (if using), and the chopped rosemary and thyme.

Sprinkle this mixture all over the turkey, including inside the cavity. Gently loosen the skin over the breasts and thighs by sliding your fingers between the skin and the meat, being careful not to tear it. Rub some of the seasoning directly onto the meat under the skin as well.

For the juiciest, most flavorful turkey, place the seasoned bird on a rack set over a rimmed baking sheet or in your roasting pan and refrigerate it uncovered for 12–24 hours. If you are short on time, even 1–2 hours of dry-brining is helpful. When ready to cook, let the turkey sit at room temperature for 45–60 minutes while you continue with the recipe.

Step 2: Make the Apple-Cinnamon Butter

In a small saucepan, add 1/3 cup apple cider and bring it to a gentle boil over medium heat. Simmer until reduced to about 2 tbsp of syrup, 5–8 minutes. Swirl the pan occasionally to prevent scorching. Remove from heat and let the cider syrup cool for 5 minutes so it is warm but not piping hot.

In a medium bowl, combine the softened butter, brown sugar, ground cinnamon, nutmeg, cloves, fine sea salt, and black pepper. Pour in the slightly cooled reduced cider. Beat with a wooden spoon or hand mixer until the mixture is smooth and fluffy.

Scoop about 1/4 cup of this apple-cinnamon butter into a small container and refrigerate; you will use it later for the glaze. Keep the remaining butter at cool room temperature so it is spreadable but not runny. If your kitchen is very warm, chill it for 10–15 minutes to firm it slightly.

Step 3: Stuff with Aromatics and Coat with Apple-Cinnamon Butter

Preheat your oven to 425°F. Position a rack in the lower third of the oven so the turkey will sit in the center of the heat.

Place the onion quarters, apple quarters, orange quarters, celery pieces, smashed garlic, thyme sprigs, rosemary sprigs, and bay leaves into and around the turkey. Loosely stuff some of them into the cavity (do not pack tightly; air needs to circulate), and scatter the rest in the bottom of a large roasting pan.

Set a roasting rack in the pan over the aromatics and place the turkey breast-side up on the rack. Tuck the wing tips under the bird to prevent burning, and tie the legs together with kitchen twine if they are not already held together.

Using your fingers, gently loosen the skin over the breasts and the tops of the thighs if you have not already done so. Take generous spoonfuls of the apple-cinnamon butter and slide it under the skin, spreading it evenly over the breast and thigh meat. Use about two-thirds of the butter under the skin and the remaining third on the outside.

Rub any leftover butter all over the exterior of the turkey, focusing on the breast, thighs, and drumsticks. Drizzle or brush the turkey lightly with the 2 tbsp neutral oil to help prevent the sweet butter from scorching and to encourage even browning.

Pour 2 cups of low-sodium broth into the bottom of the roasting pan. This will keep the drippings from burning and form the base for your pan juices and optional gravy.

Step 4: Start Roasting the Turkey

Place the turkey in the preheated 425°F oven and roast for 20 minutes. This initial blast of higher heat helps start crisping the skin and sets the apple-cinnamon butter in place.

After 20 minutes, reduce the oven temperature to 325°F without opening the door for too long. Continue roasting at 325°F until the turkey is nearly done. As a general guide, total roasting time (including the initial 20 minutes at 425°F) is about 13–15 minutes per pound. For a 12–14 lb turkey, this usually comes out to roughly 3 hours total.

Every 30–40 minutes, quickly baste the turkey with the pan juices using a spoon or baster. If the breast or wing tips start to brown too quickly, tent them loosely with aluminum foil. Begin checking the internal temperature with an instant-read thermometer after about 2 hours of total cooking time. Insert the thermometer into the thickest part of the breast and the inner thigh, avoiding bone.

When the breast reaches about 140–145°F, it is the perfect time to start thinking about the glaze and final basting.

Step 5: Prepare the Apple-Cinnamon Glaze

While the turkey roasts and nears temperature, make the glaze. In a small saucepan, combine 1/2 cup apple cider, 2 tbsp apple cider vinegar, 1/4 cup of the reserved apple-cinnamon butter, and the honey or maple syrup (if using). Add a small pinch of fine sea salt.

Bring the mixture to a simmer over medium heat, whisking often until the butter has melted and the glaze looks smooth and slightly thickened, 5–7 minutes. You are aiming for the texture of warm maple syrup: fluid enough to brush on but thick enough to cling to the turkey.

Turn the heat to very low to keep the glaze warm, or remove it from the heat and rewarm gently just before using. Do not let it boil hard for long, or the sugars can scorch and become bitter.

Step 6: Glaze the Turkey and Finish Roasting

When the turkey breast temperature is around 145°F, remove the pan from the oven and close the oven door to keep the heat in. Brush a generous layer of the warm apple-cinnamon glaze all over the turkey, focusing on the breast, drumsticks, and top of the thighs. Return the turkey to the oven.

Continue roasting at 325°F, brushing on another thin layer of glaze every 15 minutes for the last 30–45 minutes of baking. If any areas threaten to get too dark, tent them loosely with foil while you continue to roast and glaze.

The turkey is done when the thickest part of the breast registers 160°F and the thickest part of the thigh registers 175°F. For a 12–14 lb turkey, this usually happens at about the 3-hour mark total, but always rely on your thermometer, not the clock.

Transfer the turkey to a cutting board or platter, tent it loosely with foil, and let it rest for 20–30 minutes. During this time, carryover heat will bring the breast up to 165°F, the juices will redistribute, and the apple-cinnamon coating will settle into a glossy, slightly sticky, deeply flavorful crust.

Step 7: Make Optional Pan Gravy and Serve

While the turkey rests, tilt the roasting pan and spoon off 3 tbsp of the fat that rises to the top (or use a fat separator). Leave the browned bits and remaining juices in the pan. If there are many burnt bits, pour the drippings into a clean saucepan, leaving any scorched solids behind.

Place the pan or saucepan over medium heat. If using flour, whisk 3 tbsp fat (or butter) together with 3 tbsp flour and cook, whisking constantly, for 1–2 minutes to form a golden roux. Slowly pour in 2–3 cups of combined pan juices and broth, whisking constantly to avoid lumps. Simmer until thick enough to coat the back of a spoon, 5–8 minutes. If using cornstarch, skip the roux; instead, simmer the juices and broth, then whisk in the cornstarch slurry and cook 2–3 minutes until thickened.

Stir in 1–2 tbsp leftover apple-cinnamon butter to echo the flavors of the glaze. Taste and season with salt and pepper as needed. Strain through a fine-mesh sieve if you prefer a smoother gravy.

Carve the turkey, arranging slices of breast meat and pieces of dark meat on a warm serving platter. Spoon a little extra warm glaze or buttery pan juices over the meat. Serve with the apple-cinnamon–kissed gravy on the side for a cozy, comfort-focused meal.

Pro Tips

• Use a thermometer, not the timer. Every oven and turkey is slightly different. An instant-read thermometer is the most reliable way to avoid dry meat.
• Do not skip the dry-brine if you can. Even 12 hours uncovered in the fridge helps season the meat all the way through and dries the skin for better browning.
• Control browning with foil. The sugars in the apple-cinnamon butter and glaze caramelize quickly. If the skin looks dark before the turkey is done, loosely tent just that area with foil and keep roasting.
• Let the butter firm up slightly before spreading. If the apple-cinnamon butter is too soft, it will slide right off the turkey. Slightly cool and spreadable gives you a thick, even layer that melts slowly as it cooks.
• Resting time is non-negotiable. Cutting into the turkey too soon lets all the flavorful juices run out. A 20–30 minute rest makes the meat moist and carving easier.

Variations

• Roast turkey breast only: Use a 6–7 lb bone-in turkey breast. Dry-brine and butter it the same way, then roast at 350°F for about 1 hour 45 minutes to 2 hours total, glazing during the last 30 minutes, until the breast reaches 160°F.
• Spiced apple-chili version: Add 1/2 tsp cayenne pepper or 1 tsp chili powder to the apple-cinnamon butter for a sweet-heat contrast that pairs well with the cider and brown sugar.
• Sage-forward herbal twist: Replace half of the rosemary and thyme with fresh sage in both the dry rub and cavity aromatics for a more traditional, stuffing-inspired flavor profile that still works beautifully with the apple and cinnamon.

Storage & Make-Ahead

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. For longer storage, portion the meat into freezer bags with some of the pan juices or gravy to keep it moist and freeze for up to 2–3 months. Reheat gently, covered, in a 300°F oven with a splash of broth or gravy until warmed through, or warm individual portions in a covered skillet over low heat.

You can make the apple-cinnamon butter up to 3 days in advance. Store it covered in the refrigerator and let it soften at room temperature until spreadable before using. The dry-brine can be done 1–2 days ahead; in fact, overnight or up to 24 hours uncovered in the fridge yields the best flavor and texture. The glaze can be made several hours in advance; rewarm gently and thin with a spoonful of cider if it becomes too thick.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz cooked turkey with skin, some apple-cinnamon glaze, and a small amount of gravy), based on 12 servings from a 12–14 lb turkey:

Calories: ~460 kcal; Protein: ~42 g; Fat: ~26 g; Saturated Fat: ~11 g; Carbohydrates: ~14 g; Sugars: ~11 g; Fiber: ~0.5 g; Sodium: ~980 mg (will vary depending on brining time, broth, and added salt); Cholesterol: ~170 mg.