Sticky Garlic Brown Sugar Glazed Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus thawing time if needed)
• Cook Time: 3 hours 15 minutes
• Total Time: 4 hours 15 minutes (includes resting)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 tbsp kosher salt, 2 tsp black pepper, 1 tbsp paprika
• 4 tbsp softened unsalted butter + 2 tbsp olive oil
• 1 onion, 1 lemon, 1 head garlic, fresh herbs (rosemary, thyme)
• 2 cups chicken or turkey broth + 1 cup dry white wine (or more broth)
• 1 cup light brown sugar + 1/4 cup maple syrup
• 6 cloves garlic (minced), 4 tbsp butter, 2 tbsp soy sauce
• 3 tbsp apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1. Thaw turkey completely. Pat very dry, remove giblets, and let sit at room temp 30 minutes.
• 2. Rub turkey with softened butter, olive oil, salt, pepper, paprika, and herbs. Stuff cavity with onion, lemon, and garlic.
• 3. Place turkey on a rack in a roasting pan with broth, wine, and chopped vegetables. Roast at 425°F (220°C) for 30 minutes.
• 4. Reduce oven to 325°F (165°C). Continue roasting while you simmer brown sugar, butter, garlic, soy sauce, vinegar, maple, and mustard into a glossy glaze.
• 5. During the last 60–75 minutes, brush turkey all over with glaze every 20 minutes, tenting with foil if browning too fast.
• 6. Roast until breasts reach 160–165°F (71–74°C) and thighs 170–175°F (77–80°C). Rest turkey, loosely tented, for 30 minutes.
• 7. Carve and serve with any remaining warm glaze and pan juices.

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Why You’ll Love This Recipe

• That glossy garlic brown sugar glaze bakes into a sticky, crackly, deeply caramelized coating.
• The meat stays juicy thanks to a simple butter rub, aromatics, and a gentle roasting temperature.
• Everything uses familiar pantry ingredients, but the flavor feels restaurant-special and holiday-worthy.
• The recipe is flexible: it works for Thanksgiving, a winter dinner party, or any “big roast” occasion.

Grocery List

• Produce: 2 onions, 1 head garlic (plus 6 extra cloves), 1 lemon, 2 carrots, 2 celery stalks, fresh rosemary, fresh thyme, optional fresh herbs for garnish (parsley, extra rosemary/thyme).
• Dairy: Unsalted butter (at least 8 tbsp/1 stick).
• Pantry: Whole turkey (12–14 lb), kosher salt, black pepper, paprika, garlic powder, dried thyme/rosemary (if not using all fresh), olive oil, low-sodium chicken or turkey broth, dry white wine (or extra broth), light brown sugar, maple syrup, soy sauce, apple cider vinegar, Dijon mustard, crushed red pepper flakes (optional), bay leaves (optional).

Full Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), thawed if previously frozen
• 3 tbsp kosher salt (use 2 tbsp if your turkey is pre-brined; do not use table salt in the same amount)
• 2 tsp freshly ground black pepper
• 1 tbsp paprika (sweet or smoked, your choice)
• 1 tsp garlic powder
• 1 tsp dried thyme or 2 tsp finely chopped fresh thyme
• 1 tsp dried rosemary or 2 tsp finely chopped fresh rosemary
• 4 tbsp unsalted butter, softened to room temperature
• 2 tbsp olive oil

For the Cavity & Roasting Pan Aromatics

• 1 large onion, quartered (half for the cavity, half for the pan)
• 1 head garlic, halved crosswise
• 1 lemon, halved
• 3–4 fresh rosemary sprigs
• 6–8 fresh thyme sprigs
• 2 bay leaves (optional)
• 2 medium carrots, cut into 2-inch chunks
• 2 celery stalks, cut into 2-inch chunks
• 2 cups low-sodium chicken or turkey broth
• 1 cup dry white wine or an additional 1 cup broth

For the Garlic Brown Sugar Glaze

• 1 cup light brown sugar, packed
• 6 cloves garlic, very finely minced or grated
• 4 tbsp unsalted butter
• 1/4 cup pure maple syrup (for extra stickiness and shine)
• 2 tbsp soy sauce (regular or low sodium)
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• Pinch of kosher salt, to taste

Optional For Serving

• Extra fresh herbs (rosemary, thyme, parsley) for garnish
• Lemon wedges or slices
• Reserved extra glaze or reduced pan juices for drizzling

Step-by-Step Instructions

Step 1: Thaw and prep the turkey

If your turkey is frozen, thaw it in the refrigerator ahead of time: plan on about 24 hours per 4–5 lb (a 12–14 lb turkey usually needs 3–4 days). Once thawed, remove the turkey from its packaging. Take out the neck and giblets from the cavity (check both the main cavity and the neck cavity) and reserve them for stock or gravy if you like.

Place the turkey on a large rimmed baking sheet or in a clean sink and pat it thoroughly dry with paper towels, inside and out. Dry skin is key to crisp, golden, sticky glaze later. Let the turkey sit at room temperature for about 30 minutes while you prepare the rub and aromatics; this helps it cook more evenly.

Step 2: Season the turkey inside and out

In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, dried (or fresh) thyme, and dried (or fresh) rosemary. In a separate bowl, mash together the softened butter and olive oil until smooth.

Gently loosen the skin over the breasts by sliding your fingers between the skin and meat, being careful not to tear it. Rub some of the butter-oil mixture directly onto the breast meat under the skin, then spread the rest all over the outside of the turkey, including legs and thighs.

Sprinkle the seasoning mix evenly inside the cavity and all over the outside of the turkey, pressing it lightly so it adheres to the buttered skin.

Stuff the cavity with the onion quarters (use about half), lemon halves, halved head of garlic, rosemary sprigs, thyme sprigs, and bay leaves if using. Tuck the wing tips under the bird to prevent burning, and tie the legs together with kitchen twine if possible; this helps the turkey cook more evenly and look neater.

Step 3: Set up the roasting pan and start roasting

Preheat your oven to 425°F (220°C) with the rack positioned in the lower third to give the turkey enough space.

Place the remaining onion pieces, carrot chunks, and celery chunks in the bottom of a large roasting pan. Pour in the broth and white wine (or additional broth). Set a roasting rack over the vegetables and liquid, and place the seasoned turkey breast-side up on the rack. This setup keeps the turkey elevated so hot air can circulate, and the liquid helps keep the environment moist while building flavorful pan juices.

Roast the turkey at 425°F (220°C) for about 30 minutes. This initial blast of high heat helps the skin start to brown and tighten.

After 30 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting. For a 12–14 lb turkey, the total roasting time will be about 3 to 3 1/2 hours, but the most reliable way to know when it is done is with an instant-read thermometer, not the clock.

Step 4: Make the garlic brown sugar glaze

While the turkey roasts, make the glaze. In a small saucepan, combine the brown sugar, minced garlic, butter, maple syrup, soy sauce, apple cider vinegar, Dijon mustard, black pepper, crushed red pepper flakes (if using), and a small pinch of salt.

Set the pan over medium heat and stir until the butter melts and the sugar dissolves. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened and glossy. It should coat the back of a spoon but still be pourable. If it looks too thick, add a tablespoon of water or broth; if too thin, simmer another minute or two.

Turn off the heat. The glaze will thicken a bit more as it cools. You will use most of it for brushing the turkey and can reserve a little for drizzling at the table. Keep it warm on the lowest burner setting or rewarm it briefly before glazing if it firms up.

Step 5: Brush with glaze and finish roasting

When the turkey has been roasting for about 2 to 2 1/2 hours total (or roughly 60–75 minutes before the earliest estimated finish time), begin glazing. Open the oven, carefully pull the rack out just enough to access the turkey, and brush a generous layer of glaze all over the top and sides of the bird. Close the oven and continue roasting.

Every 20 minutes or so, brush on more glaze, concentrating on the breast and upper thighs where the glaze will caramelize beautifully. If the skin or glaze starts to get too dark before the turkey is cooked through, loosely tent the turkey with a large piece of aluminum foil. This protects the surface while still allowing the interior to come up to temperature.

Begin checking the internal temperature with an instant-read thermometer as you approach the 3-hour mark. Insert the thermometer into the thickest part of the breast (without touching bone) and the thickest part of the thigh. The turkey is done when the breast registers 160–165°F (71–74°C) and the thigh reads 170–175°F (77–80°C). The temperature will rise a bit more as it rests.

For extra stickiness and color, you can give the turkey a final light brush of glaze and roast (or very briefly broil) for 2–3 minutes right at the end, watching closely so the sugars do not burn.

Step 6: Rest the turkey

Once the turkey reaches the proper internal temperatures, remove the roasting pan from the oven. Transfer the turkey to a large cutting board or platter, leaving the vegetables and pan juices behind. Loosely tent the turkey with foil and let it rest for at least 30 minutes.

Resting is crucial: the hot juices inside the meat redistribute and thicken slightly as the temperature evens out. If you carve too soon, those juices will run out onto the board instead of staying inside the meat, and the turkey will seem dry.

While the turkey rests, you can skim excess fat from the pan juices and reduce them on the stove for a simple jus. If you like, whisk in a spoonful or two of flour or cornstarch slurry to thicken into a light gravy. Taste and adjust seasoning as needed.

Step 7: Carve, garnish, and serve

When the resting time is up, remove the foil. For the neatest slices, first remove the legs and thighs by cutting through the joints, then separate drumsticks from thighs. Next, slice off each breast half by following the breastbone, then lay each breast on the board and slice crosswise into even pieces.

Arrange the sliced breast meat and dark meat on a warm serving platter. If you reserved any extra glaze, gently reheat it until pourable and drizzle a little over the carved turkey, letting it glisten and pool slightly. Spoon some of the warm pan juices or jus around the meat.

Garnish the platter with extra fresh herb sprigs and lemon wedges if desired. Serve right away, passing additional glaze or pan juices at the table. The exterior should be deeply golden and sticky, with little flecks of caramelized garlic, and the meat should be tender and juicy.

Pro Tips

• Dry thoroughly for crisp skin: The more moisture you remove from the turkey’s surface before seasoning, the better the skin will brown and the more the glaze will cling instead of sliding off.
• Watch the glaze closely: Sugars brown quickly. Start glazing in the final 60–75 minutes of roasting and tent with foil if any spots are getting too dark.
• Use a thermometer, not the pop-up: Built-in turkey timers are unreliable. An instant-read thermometer is the best way to guarantee juicy meat and safe cooking.
• Keep the glaze warm and fluid: If the glaze thickens too much as it cools, thin it with a splash of water or broth and gently reheat before brushing.
• Let it rest: The 30-minute rest feels long when you are hungry, but it is one of the biggest secrets to juicy turkey.

Variations

• Spicy Maple Bourbon Glaze: Replace 2 tbsp of the apple cider vinegar with 2 tbsp bourbon and double the crushed red pepper flakes. Simmer as directed; the alcohol will cook off, leaving warm, smoky sweetness.
• Orange-Herb Glaze: Swap the apple cider vinegar for orange juice and zest in a finely grated orange peel. Add extra fresh thyme and rosemary to the glaze for a bright, aromatic twist.
• Turkey Breast-Only: Use a 5–7 lb bone-in turkey breast instead of a whole bird. Roast at 350°F (175°C) for about 1 1/2 to 2 hours total, glazing during the last 40 minutes, until the thickest part reaches 160–165°F (71–74°C).

Storage & Make-Ahead

You can season the turkey up to 24 hours in advance: after rubbing with butter, oil, and spices, place it uncovered in the refrigerator. This effectively “dry brines” the turkey, improving flavor and helping the skin dry out for better browning. The garlic brown sugar glaze can be made up to 3 days ahead; cool it, refrigerate in an airtight container, and gently rewarm over low heat before using, thinning with a splash of water or broth if necessary.

Leftover cooked turkey keeps well in the refrigerator for 3–4 days, stored in airtight containers. Drizzle a little pan juice or broth over slices before reheating to keep them moist; reheat covered at 300°F (150°C) until just warmed through, or gently warm in a covered skillet. For longer storage, freeze leftover meat (well wrapped) for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz cooked turkey with glaze), based on 12 servings: Calories: ~480; Protein: ~48 g; Fat: ~19 g; Saturated Fat: ~8 g; Carbohydrates: ~28 g; Sugars: ~25 g; Sodium: ~1450 mg. Actual values will vary based on the size of your turkey, how much skin and glaze you eat, and the specific products you use.