Brown Butter Turkey with Caramelized Pear Glaze

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus 12–24 hours dry brining)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (plus brining)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed, giblets removed
• 3 tbsp kosher salt, 2 tsp black pepper
• 2 tsp garlic powder, 2 tsp onion powder
• 1 1/2 cups (3 sticks) unsalted butter
• 3 ripe pears, cored and sliced
• 1/2 cup packed light brown sugar
• 3/4 cup apple cider (or apple juice)
• 1/4 tsp ground cinnamon, pinch nutmeg
• 1 onion, 2 celery stalks, 1 carrot (for roasting pan)
• 1 head garlic, halved; 6–8 sprigs thyme; 3–4 sprigs sage
• 1 cup low-sodium chicken or turkey broth (plus more as needed)
• 2 tbsp all-purpose flour (for optional gravy)

Do This

• 1. Dry-brine turkey: Pat dry, rub all over (and under skin) with kosher salt, pepper, garlic powder, and onion powder. Refrigerate uncovered 12–24 hours.
• 2. Make pear syrup: Simmer pears, brown sugar, cider, cinnamon, and nutmeg 20–25 minutes until pears are very soft and liquid is syrupy. Strain and reduce to 1/2–2/3 cup.
• 3. Brown the butter: Cook butter over medium heat 6–8 minutes until deep golden with nutty aroma. Stir in a few thyme and sage sprigs; set aside. Mix 1/3 cup brown butter with pear syrup for basting.
• 4. Prep for roasting: Heat oven to 425°F (220°C). Stuff cavity loosely with onion, garlic, herbs. Place turkey on a rack over chopped onion, carrot, and celery. Add 1 cup broth to pan.
• 5. Roast 45 minutes at 425°F. Reduce oven to 325°F (165°C). Brush turkey with brown butter–pear mixture every 25–30 minutes, adding a splash of broth to pan if it dries.
• 6. Roast until breast reaches 160–162°F and thigh 175–180°F, about 2–2 1/2 more hours. Tent loosely with foil if browning too fast.
• 7. Rest turkey 30–40 minutes. Meanwhile, make pan gravy with drippings, a little flour, and broth. Carve and serve with extra warm pear-brown butter drizzled over slices.

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Why You’ll Love This Recipe

• Brown butter and caramelized pear syrup create a mellow, lightly sweet glaze that tastes like autumn in every bite.
• The turkey stays juicy and flavorful thanks to a simple dry brine and gentle roasting temperature.
• Most of the work is hands-off, and the basting ritual makes the whole house smell cozy and comforting.
• The pan drippings make an incredible gravy with subtle pear and nutty butter notes.

Grocery List

• Produce: 3 ripe pears, 1 onion + 1 onion for pan, 1 carrot, 2 celery stalks, 1 head garlic, fresh thyme, fresh sage, optional fresh rosemary, 1 lemon (optional)
• Dairy: 1 1/2 cups (3 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, garlic powder, onion powder, packed light brown sugar, apple cider or apple juice, ground cinnamon, ground nutmeg, low-sodium chicken or turkey broth, all-purpose flour (for gravy), optional brandy or bourbon

Full Ingredients

Turkey & Dry Brine

• 1 whole turkey (12–14 lb), fully thawed, giblets and neck removed
• 3 tbsp kosher salt (use 2 tbsp if using a kosher or pre-brined turkey)
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder

Aromatics for Roasting

• 1 medium yellow onion, peeled and quartered (half for cavity, half for pan)
• 1 medium carrot, cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 small head garlic, halved horizontally
• 6–8 fresh thyme sprigs
• 3–4 fresh sage sprigs
• 2 fresh rosemary sprigs (optional but lovely)
• 1 cup low-sodium chicken or turkey broth (plus 1–2 more cups as needed during roasting)

Caramelized Pear Syrup

• 3 ripe but firm pears (such as Bosc, Anjou, or Bartlett), cored and sliced (no need to peel)
• 1/2 cup packed light brown sugar
• 1/2 cup apple cider or apple juice
• 1/4 cup water
• 1 cinnamon stick or 1/4 tsp ground cinnamon
• Pinch ground nutmeg
• Pinch kosher salt
• 1–2 tsp fresh lemon juice (to brighten the sweetness)
• 2 tbsp brandy or bourbon (optional, for depth; the alcohol cooks off)

Brown Butter Baste

• 1 1/2 cups (3 sticks) unsalted butter
• 4–6 fresh thyme sprigs
• 3–4 fresh sage sprigs
• Prepared caramelized pear syrup (above) – you will use 1/3–1/2 cup for basting and reserve any extra for serving

Optional Pan Gravy

• Pan drippings and browned bits from roasting pan (fat separated, if possible)
• 2 tbsp unsalted butter (if needed, depending on fat from drippings)
• 2 tbsp all-purpose flour
• 1 1/2–2 cups low-sodium chicken or turkey broth, warmed
• Salt and pepper to taste
• 1–2 tbsp reserved caramelized pear syrup or brown butter (optional, to finish)

Step-by-Step Instructions

Step 1: Dry-brine the turkey for flavor and juiciness

Make sure your turkey is fully thawed (this can take several days in the refrigerator). Remove the neck and giblets from the cavity and pat the turkey very dry with paper towels, inside and out. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.

Loosen the skin gently over the breasts and thighs by sliding your fingers between the skin and meat, being careful not to tear it. Rub some of the seasoning mixture directly onto the meat under the skin, then rub the rest all over the outside of the bird and lightly inside the cavity. Place the turkey, breast side up, on a wire rack set over a rimmed baking sheet or in your roasting pan. Refrigerate uncovered for at least 12 hours and up to 24 hours. This dry brine seasons the meat throughout and helps the skin crisp.

Step 2: Make the caramelized pear syrup

About 1–2 hours before you plan to roast, prepare the pear syrup. In a medium saucepan, combine the sliced pears, brown sugar, apple cider, water, cinnamon stick (or ground cinnamon), nutmeg, and a pinch of salt. Bring to a gentle boil over medium heat, stirring to dissolve the sugar, then reduce the heat to low and simmer uncovered for 20–25 minutes. Stir occasionally and gently mash the pears as they soften.

When the pears are very tender and the liquid is noticeably reduced and syrupy, remove from the heat. Stir in the lemon juice and brandy or bourbon, if using. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Return the liquid to the saucepan and simmer 5–10 more minutes, stirring occasionally, until thickened to a pourable syrup that lightly coats the back of a spoon. You should have about 1/2–2/3 cup. Set aside to cool slightly; it will thicken a bit more as it cools.

Step 3: Brown the butter with herbs

While the pear syrup simmers or cools, make the brown butter. In a medium, light-colored saucepan (so you can see the color change), melt the 1 1/2 cups butter over medium heat. Once melted, continue cooking, swirling the pan occasionally. The butter will foam and then the milk solids will begin to turn golden, then deep amber. This usually takes 6–8 minutes total.

When the butter smells nutty and toasty and the solids are a rich caramel color (but not burnt), immediately remove from heat and stir in the thyme and sage sprigs. Carefully transfer to a heatproof measuring cup or bowl. Let the brown butter cool for 5–10 minutes. Whisk 1/3–1/2 cup of the brown butter together with 1/3–1/2 cup caramelized pear syrup to make your basting glaze; taste and adjust the balance of nutty vs. sweet to your liking. Keep the remaining brown butter warm on the stovetop or in a warm spot for later basting and finishing.

Step 4: Prep the turkey and roasting pan

Remove the turkey from the refrigerator 45–60 minutes before roasting so it can take off the chill; this helps it cook more evenly. Preheat your oven to 425°F (220°C) with a rack in the lower third position.

Scatter the carrot, celery, and half of the onion pieces in the bottom of a large roasting pan. Pour in 1 cup of broth. Place a roasting rack over the vegetables. Stuff the cavity of the turkey loosely with the remaining onion, the halved garlic head, and a few sprigs of thyme, sage, and rosemary. Tuck the wing tips under the body to prevent burning. If you like, loosely tie the legs together with kitchen twine, but do not tie them tightly shut, as this can slow down cooking.

Pat the skin dry once more if any moisture has appeared, then brush or drizzle the turkey lightly with some of the plain brown butter (without pear syrup) to encourage browning. Place the turkey breast side up on the rack.

Step 5: Roast and baste with brown butter and pear syrup

Roast the turkey at 425°F (220°C) for 40–45 minutes to lightly brown and crisp the skin. During this time, do not open the oven. After this initial high-heat phase, reduce the oven temperature to 325°F (165°C).

Begin basting: Brush the turkey generously with the brown butter–pear syrup mixture, focusing on the breasts and legs, and drizzle a little over the back and sides. If the pan looks dry, add another 1/2–1 cup broth around (not on) the turkey. Continue roasting at 325°F, basting every 25–30 minutes with more of the brown butter–pear mixture and, if needed, some of the reserved plain brown butter. If the top or tips are browning too quickly, tent those areas loosely with foil while allowing other parts to keep browning.

Roast until the thickest part of the breast registers 160–162°F (71–72°C) and the thickest part of the thigh reaches 175–180°F (79–82°C). For a 12–14 lb turkey, this usually takes about 2–2 1/2 hours after lowering the temperature, or roughly 2 3/4–3 1/4 hours total roasting time. Begin checking temperatures after about 2 hours at 325°F.

Step 6: Rest the turkey and make the pan gravy

When the turkey reaches temperature, carefully transfer it to a cutting board or platter. Tilt the cavity over the pan first to let juices run out into the drippings. Tent the turkey loosely with foil and let it rest for 30–40 minutes; this allows the juices to redistribute and makes carving easier.

Meanwhile, make the gravy. Strain the pan drippings through a fine sieve into a fat separator or a measuring cup. Let the fat rise to the top and skim off all but about 2–3 tbsp. If you do not have enough fat, add butter to total about 2–3 tbsp. Return the fat to the roasting pan or a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until lightly golden and smooth.

Gradually whisk in 1 1/2 cups warm broth, scraping up any browned bits from the pan. Bring to a simmer and cook 4–6 minutes, whisking, until thickened to your liking. If too thick, add more broth; if too thin, simmer a bit longer. For extra autumn warmth, stir in 1–2 tbsp reserved caramelized pear syrup or a spoonful of brown butter. Season the gravy to taste with salt and pepper, then keep warm over very low heat.

Step 7: Carve and serve with extra pear-brown butter

Just before carving, warm any remaining pear syrup and brown butter together to create a silky finishing sauce. Taste and adjust with a pinch of salt if needed. Discard the herbs and aromatics from the turkey cavity.

To carve, remove the legs by cutting through the joint where the thigh meets the body, then separate the drumsticks from the thighs. Slice the dark meat off the thighs. For the breasts, run your knife along one side of the breastbone and follow the curve of the ribcage to remove each whole breast half, then slice crosswise into thick pieces. Arrange the meat on a warm serving platter.

Drizzle some of the warm pear-brown butter mixture over the sliced turkey, especially the breast meat, and serve the rest on the side. Pass the gravy at the table. The result is a tender, juicy turkey with a gently sweet, nutty, pear-kissed crust that tastes like cozy autumn comfort.

Pro Tips

• Plan for thawing time: A 12–14 lb frozen turkey can take 3–4 days to thaw in the refrigerator. Build this into your schedule.
• Dry skin equals crisp skin: Pat the turkey dry before brining and again before roasting. Surface moisture is the enemy of deep browning.
• Watch the color, not just the clock: Every oven is different. If the bird is getting dark but the inside is not done, tent with foil and keep cooking until the thermometer says it is ready.
• Use two thermometers if possible: Check both the deepest part of the breast and the thigh. Pull the turkey when the breast is around 160–162°F; carryover heat will bring it to 165°F.
• Keep the oven door closed: Baste quickly and avoid lingering with the oven open; each long peek can add several minutes to the cook time.

Variations

• Maple-Pear Twist: Replace 2–3 tbsp of the brown sugar in the pear syrup with pure maple syrup, and finish the brown butter with a splash of maple for a deeper, woodsy sweetness.
• Spiced Pear and Chili: Add a pinch of cayenne pepper or red pepper flakes to the pear syrup while it reduces. The gentle heat plays beautifully against the sweet pears and nutty butter.
• Citrus-Herb Pear Turkey: Add a few thick strips of orange or lemon zest to the pear syrup while it simmers, and tuck sliced citrus into the cavity with the herbs for a brighter, more aromatic flavor.

Storage & Make-Ahead

You can dry-brine the turkey up to 48 hours in advance; leave it uncovered in the refrigerator so the skin can dry slightly. The caramelized pear syrup can be made 2–3 days ahead and stored in a covered jar in the refrigerator. Gently rewarm before mixing with brown butter for basting. The brown butter can also be made a day ahead; refrigerate, then re-melt before using.

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. For best texture, reheat slices gently in a covered dish with a splash of broth or reserved pear-brown butter at 300°F (150°C) until warmed through, or warm briefly in a skillet over low heat. Turkey and gravy both freeze well for up to 2–3 months; cool completely before freezing and thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz cooked turkey with skin, plus glaze and a small amount of gravy): 520 calories; 48 g protein; 26 g fat; 13 g saturated fat; 13 g carbohydrates; 11 g sugar; 0 g fiber; 850 mg sodium. Actual values will vary based on the size of your turkey, how much skin and gravy are served, and specific ingredient brands.