Brown Sugar Herb-Glazed Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 30 minutes (plus 12–24 hours optional dry brine)
• Cook Time: 3 to 3 1/2 hours
• Total Time: About 4 hours (plus optional brining time)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 3 tbsp kosher salt, 2 tsp black pepper
• 2 tbsp olive oil
• 4 cups low-sodium chicken or turkey broth
• 1/2 cup packed light brown sugar
• 6 tbsp unsalted butter
• Fresh thyme, rosemary, sage, bay leaves
• 1 large onion, 1 head garlic, 1 lemon
• 2 carrots, 2 celery stalks

Do This

• 1. Pat turkey dry, season all over (and under the skin) with kosher salt and some pepper. Refrigerate uncovered 12–24 hours if possible.
• 2. Simmer broth, brown sugar, butter, garlic, and herbs 15–20 minutes to make a brown sugar–herb broth. Keep warm.
• 3. Heat oven to 425°F. Stuff turkey cavity with onion, lemon, garlic, and herbs. Rub skin with olive oil and pepper; place on a rack in a roasting pan over carrots and celery.
• 4. Roast at 425°F for 30 minutes to start the browning, brushing once with warm herb broth.
• 5. Lower oven to 325°F. Roast 2–2 1/2 hours more, brushing with broth every 20 minutes, until breast is about 145°F.
• 6. Boil remaining broth to a syrupy glaze. Brush turkey with this glossy glaze every 10 minutes for the last 30–45 minutes, until breast is 160°F and thighs 170–175°F. Rest 30 minutes before carving.

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Why You’ll Love This Recipe

• Deeply burnished, glossy skin thanks to repeated brushing with a brown sugar–herb broth that reduces into a savory-sweet glaze.
• Juicy, well-seasoned meat from a simple dry brine and gentle roasting temperature.
• Rich, aromatic pan juices flavored with garlic, onion, lemon, and fresh herbs that double as an easy sauce.
• Approachable method: mostly hands-off roasting with simple, repeatable basting steps.

Grocery List

• Produce: 1 large onion, 1 head garlic, 1 lemon, 2 carrots, 2 celery stalks, fresh thyme, fresh rosemary, fresh sage
• Dairy: Unsalted butter
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, olive oil, low-sodium chicken or turkey broth, light brown sugar, bay leaves, optional Worcestershire sauce

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb, fully thawed, giblets removed
• 3 tbsp kosher salt (use less if turkey is pre-brined or “enhanced” with a salt solution)
• 2 tsp freshly ground black pepper, divided
• 2 tbsp olive oil

For the Brown Sugar–Herb Broth (Basting Liquid and Glaze)

• 4 cups low-sodium chicken or turkey broth
• 1 cup water
• 6 tbsp unsalted butter
• 1/2 cup packed light brown sugar
• 4 large garlic cloves, lightly crushed
• 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 6 fresh sage leaves
• 2 bay leaves
• 1 tsp Worcestershire sauce (optional, for extra savoriness)
• 1/2 tsp kosher salt, or to taste (depending on saltiness of broth)

For the Pan and Cavity Aromatics

• 1 large yellow onion, peeled and quartered
• 1 head garlic, halved horizontally
• 1 lemon, quartered
• 2 medium carrots, cut into 2-inch chunks
• 2 celery stalks, cut into 2-inch chunks
• 4 sprigs fresh thyme (in addition to above)
• 2 sprigs fresh rosemary (in addition to above)
• 1 cup water (for the bottom of the roasting pan)

Optional: For a Simple Pan Sauce

• 2–3 tbsp all-purpose flour (if you want a thicker gravy-style sauce)
• 1–2 cups additional low-sodium chicken or turkey broth, as needed
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Season the turkey (ideally overnight)

Make sure your turkey is fully thawed: a 12–14 lb turkey usually needs 3–4 days in the refrigerator. Remove the neck and giblets from the cavities and pat the turkey very dry with paper towels, inside and out.

Sprinkle the turkey all over with the 3 tbsp kosher salt, including inside the cavity and under the skin over the breasts if you can gently loosen it. Add 1 tsp of the black pepper. Place the turkey on a rack set over a rimmed baking sheet and refrigerate, uncovered, for 12–24 hours. This dry brine seasons the meat and helps the skin crisp. If you are short on time, season the turkey at least 1 hour before roasting and keep it refrigerated; it will still benefit.

Step 2: Make the brown sugar–herb broth

About 1 hour before you plan to roast, prepare the basting liquid. In a medium saucepan, combine the 4 cups broth, 1 cup water, 6 tbsp butter, 1/2 cup brown sugar, crushed garlic cloves, thyme sprigs, rosemary sprigs, sage leaves, bay leaves, and Worcestershire sauce if using. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Simmer uncovered for 15–20 minutes, stirring occasionally, until the butter is melted, the sugar is dissolved, and the liquid tastes sweet-savory and herby. Taste and add up to 1/2 tsp kosher salt if needed. Turn the heat to very low to keep it warm while you prep and roast the turkey, or turn it off and rewarm as needed. You will be brushing this broth over the turkey repeatedly, then reducing the remainder into a glossy glaze near the end of cooking.

Step 3: Prep the turkey and oven for roasting

Adjust your oven rack so the turkey will sit in the center of the oven. Preheat the oven to 425°F. Remove the turkey from the refrigerator about 45–60 minutes before roasting so it loses some of the chill. Pat it dry again with paper towels if any moisture has beaded up on the skin; dry skin browns better.

Place the carrots and celery in the bottom of a large roasting pan. Pour 1 cup water into the pan. Set a roasting rack over the vegetables and place the turkey breast-side up on the rack. Stuff the cavity with the quartered onion, halved garlic head, lemon wedges, and extra thyme and rosemary sprigs. Tuck the wing tips behind the bird to prevent burning. Tie the legs loosely together with kitchen twine. Rub the skin all over with the 2 tbsp olive oil and sprinkle with the remaining 1 tsp black pepper.

Step 4: Start with a high-heat roast for color

Place the turkey in the preheated 425°F oven and roast for 30 minutes. This initial blast of high heat jump-starts browning and helps the skin become crisp. About 20 minutes into this stage, warm the brown sugar–herb broth if needed and give the turkey its first light brushing: use a heatproof pastry brush to coat the breast, legs, and visible skin with the warm broth.

If any part of the turkey starts browning too fast (typically the tips of the drumsticks or wings), lightly cover those areas with small pieces of foil. Try to open the oven door only when you need to brush the broth on, to keep the temperature stable.

Step 5: Lower the heat and roast, basting with broth

After 30 minutes, reduce the oven temperature to 325°F. Continue roasting the turkey, brushing it all over with the warm brown sugar–herb broth every 20 minutes. Each time you baste, close the oven door promptly so you do not lose too much heat. Rotate the pan 180 degrees once or twice during roasting so the turkey browns evenly.

For a 12–14 lb turkey, this stage will usually take about 2 to 2 1/2 hours. Begin checking the internal temperature after about 2 hours of total roasting time (including the high-heat phase). Insert an instant-read thermometer into the thickest part of the breast (without touching bone). When the breast registers around 140–145°F and the legs are higher, you are ready for the final glaze stage.

Step 6: Reduce the broth to a glossy glaze and finish roasting

Carefully ladle or pour the remaining brown sugar–herb broth from the saucepan into a small pot, leaving behind the herb stems and garlic if possible. Bring the liquid to a boil over medium-high heat and cook, stirring occasionally, for 10–15 minutes, or until it has reduced to a thin syrup that coats the back of a spoon. Watch closely near the end so it does not burn. This is your glossy glaze.

Return the turkey to the oven and begin brushing it with the syrupy glaze every 10 minutes for the final 30–45 minutes of roasting. The sugars will caramelize on the skin, building up a shiny, deep golden-brown, savory-sweet finish. If the skin threatens to get too dark before the turkey is done, tent it loosely with foil while you continue roasting and brushing underneath the foil where you can.

The turkey is done when the thickest part of the breast reaches 160°F and the thickest part of the thigh is 170–175°F. Juices should run mostly clear. Total roasting time for a 12–14 lb turkey is typically 3 to 3 1/2 hours, but rely on temperature, not the clock.

Step 7: Rest, carve, and serve with the glossy pan juices

Transfer the turkey to a large cutting board or platter and brush once more with any remaining glaze. Loosely tent with foil and let it rest for at least 30 minutes. This rest allows the juices to redistribute so the meat stays moist when sliced.

While the turkey rests, tilt the roasting pan and spoon off most of the fat from the surface of the pan juices, leaving the flavorful drippings. For a simple jus, place the pan over medium heat (straddling two burners if needed), add a splash or two of extra broth if the pan is dry, and simmer, scraping up the browned bits. For a thicker gravy, whisk 2–3 tbsp flour into the de-fatted drippings and cook for 2–3 minutes, then whisk in 1–2 cups broth and simmer until slightly thickened. Season to taste.

To carve, remove the twine, then slice off the legs and thighs, wings, and finally slice the breasts against the grain. Arrange the meat on a warm platter and spoon some of the glossy, brown sugar–herb pan juices over the top. Serve the remaining juices or gravy on the side.

Pro Tips

• Let the skin dry out: The overnight dry brine in the fridge not only seasons the meat but also dries the skin, which helps it crisp and take on that deep, lacquered color from the glaze.
• Keep the basting liquid warm: Warm broth spreads more evenly and does not cool the turkey down as much as cold liquid. Reheat it gently as needed before each basting session.
• Use a reliable thermometer: Every oven and turkey is a bit different. An instant-read or leave-in digital thermometer is the best way to avoid overcooking.
• Watch the glaze closely: The brown sugar in the glaze can go from perfectly caramelized to too dark quickly. Tent with foil if the color is right but the turkey needs more time to reach temperature.
• Do not skip the rest: That 30-minute rest is when the juices settle back into the meat. Carving too soon is the fastest way to lose moisture.

Variations

• Maple-chile twist: Replace half of the brown sugar with pure maple syrup and add 1–2 tsp smoked paprika and a pinch of cayenne to the broth for a sweet-smoky, lightly spicy glaze.
• Citrus-herb version: Add the zest of 1 orange and 1 lemon to the broth along with an extra sprig of rosemary. Finish the platter with fresh citrus slices and extra herbs.
• Garlic-forward glaze: Double the garlic in the broth and add 1 tsp granulated garlic. Strain out the cooked cloves and mash them into the reduced glaze for a deeply garlicky finish.

Storage & Make-Ahead

Leftover turkey keeps well and actually tastes better after a day with the glaze settled in. Cool any leftovers to room temperature within 2 hours, then transfer slices and pieces to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, place slices in a baking dish, spoon over some leftover pan juices or a splash of broth, cover tightly with foil, and warm at 300°F until heated through, about 20–25 minutes. The broth and dry brine can both be made ahead: dry-brine the turkey up to 2 days in advance, and simmer the brown sugar–herb broth up to 1 day ahead, then cool, refrigerate, and rewarm before roasting.

Nutrition (per serving)

Approximate values for 1/12 of the turkey with some skin and glaze: about 480 calories, 48 g protein, 21 g fat, 12 g carbohydrates, 3 g sugar, and 520 mg sodium. Actual values will vary based on the size of your turkey, how much skin is eaten, and how much glaze and pan juices you serve.