Brown Sugar Coffee-Rubbed Turkey with Homestyle Crust

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 tbsp kosher salt (for dry brine)
• 4 tbsp unsalted butter, softened
• 2 tbsp neutral oil (canola or vegetable)
• 1 onion, 1 orange, 6 garlic cloves, fresh thyme and rosemary
• 1 cup low-sodium chicken or turkey broth + 1 cup water
• 1/2 cup packed dark brown sugar
• 2 tbsp finely ground coffee (unflavored)
• 2 tsp smoked paprika
• 2 tsp garlic powder, 2 tsp onion powder
• 1 1/2 tsp ground cumin, 1 tsp ground coriander
• 1 tsp freshly ground black pepper, 1 tsp kosher salt
• Pinch cayenne (optional)

Do This

• 1. Pat thawed turkey dry. Dry-brine by rubbing 3 tbsp kosher salt all over and under the skin; refrigerate uncovered 12–24 hours (or at least 2 hours).
• 2. Stir together brown sugar, coffee, paprika, garlic powder, onion powder, cumin, coriander, pepper, salt, and cayenne to make the rub.
• 3. Preheat oven to 325°F. Stuff cavity with onion, orange, garlic, thyme, and rosemary. Rub butter under the breast skin; rub oil all over the outside.
• 4. Massage brown sugar–coffee rub over the entire turkey, including under the skin where you can reach. Place on a rack in a roasting pan with broth and water in the pan.
• 5. Roast at 325°F for about 3–3 1/2 hours (13–15 minutes per pound), basting a few times, until breast reaches 160–165°F and thighs 170–175°F. Tent with foil if browning too quickly.
• 6. Transfer turkey to a board, tent loosely with foil, and rest 30–45 minutes so juices redistribute.
• 7. Carve and serve with pan juices spooned over, showing off the sweet-roasty brown sugar–coffee crust.

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Why You’ll Love This Recipe

• A cozy, homestyle turkey with a mellow sweet-roasty crust from brown sugar and coffee.
• The coffee deepens the savoriness without making the bird taste like dessert or a cup of coffee.
• Mostly hands-off: simple rub, straightforward roasting, and the oven does the rest.
• Leftovers stay juicy and flavorful, perfect for sandwiches and grain bowls.

Grocery List

• Produce: 1 onion, 1 orange (or lemon), 6 garlic cloves, fresh thyme, fresh rosemary
• Dairy: Unsalted butter
• Pantry: Whole turkey (12–14 lb), kosher salt, dark brown sugar, finely ground coffee, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, black pepper, cayenne (optional), neutral oil, low-sodium chicken or turkey broth

Full Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), thawed, neck and giblets removed
• 3 tbsp kosher salt (for dry brining)
• 4 tbsp unsalted butter, softened to room temperature
• 2 tbsp neutral oil (canola, vegetable, or light olive oil)
• 1 medium yellow onion, quartered
• 1 orange (or lemon), scrubbed and quartered
• 6 garlic cloves, lightly smashed
• 4–6 sprigs fresh thyme
• 2–3 sprigs fresh rosemary

For the Brown Sugar–Coffee Rub

• 1/2 cup packed dark brown sugar
• 2 tbsp finely ground coffee (unflavored, espresso or drip grind; not instant)
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt
• Pinch cayenne pepper (optional, for gentle heat)

For the Pan & Basting

• 1 cup low-sodium chicken or turkey broth
• 1 cup water
• Additional broth or water as needed to prevent pan drippings from burning

Step-by-Step Instructions

Step 1: Thaw and Prep the Turkey

If your turkey is frozen, thaw it in the refrigerator (about 24 hours per 4–5 pounds). For a 12–14 lb turkey, this usually means 3–4 days in the fridge. Once thawed, remove all packaging, check the cavities for the neck and giblet packet, and remove those (save for stock or gravy if you like).

Pat the turkey very dry with paper towels, inside and out. Dry skin is key for a crisp, flavorful crust. Place the turkey breast-side up on a wire rack set inside a roasting pan or on a rimmed baking sheet to keep it elevated.

Step 2: Dry-Brine the Turkey

Sprinkle the 3 tbsp kosher salt all over the turkey, including inside the cavity and under the skin where you can gently reach (especially over the breasts and thighs). To get under the skin, carefully slide your fingers between the skin and meat, taking care not to tear the skin.

Refrigerate the salted turkey, uncovered or very loosely covered, for at least 2 hours and up to 24 hours. This “dry brine” seasons the meat all the way through and helps it stay juicy while it roasts. If time is short, even a 2-hour rest is helpful, but overnight is ideal.

Step 3: Mix the Brown Sugar–Coffee Rub

In a medium bowl, combine the brown sugar, finely ground coffee, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, black pepper, 1 tsp kosher salt, and cayenne (if using). Use a fork or whisk to break up any sugar clumps so the mixture is evenly blended and slightly sandy in texture.

Give the mixture a quick smell and taste a pinch: it should be slightly sweet, pleasantly smoky, and gently spiced, with the coffee adding a roasty aroma but not bitterness. Adjust the cayenne or black pepper if you want more heat.

Step 4: Stuff and Butter the Turkey

About 45–60 minutes before roasting, remove the turkey from the refrigerator so it loses some of its chill. Preheat your oven to 325°F, with a rack in the lower third of the oven.

Stuff the main cavity loosely with the onion quarters, orange quarters, smashed garlic cloves, thyme, and rosemary. Do not pack these tightly; air needs to circulate for even cooking. If your turkey has a neck cavity, you can tuck a few aromatics there as well.

In a small bowl, mash the softened butter until smooth. Gently loosen the skin over the breasts and, if possible, the top of the thighs. Use your fingers or a small spoon to spread the butter directly onto the meat under the skin, smoothing the skin back down afterward. This butter layer bastes the lean breast meat from within.

Rub the outside of the turkey all over with the 2 tbsp neutral oil. This helps the rub adhere and promotes browning.

Step 5: Apply the Brown Sugar–Coffee Rub

With the turkey on its rack in the roasting pan, generously sprinkle the brown sugar–coffee rub all over the bird: breast, legs, thighs, and back. Use your hands to gently press and massage the rub into the skin so it sticks well, creating an even coating. Try to cover nearly every bit of exposed skin.

Where you can reach under the skin (especially over the breasts), slide a little of the rub under there as well for extra flavor, but keep most of it on the outside to form that cozy, caramelized crust.

Pour 1 cup broth and 1 cup water into the bottom of the roasting pan (not over the turkey). This liquid helps keep the drippings from burning and will pick up flavor as the turkey cooks, giving you a lovely pan jus later.

Step 6: Roast the Turkey Low and Slow

Place the turkey in the preheated 325°F oven, breast-side up. Roast for about 13–15 minutes per pound. For a 12–14 lb turkey, this typically means 3 to 3 1/2 hours total. Begin checking earlier rather than later to avoid overcooking.

Every 45 minutes or so, quickly open the oven and baste the turkey with the pan juices using a spoon or baster, focusing on the breasts and legs. Work quickly to avoid letting too much heat escape.

If at any point the sugar-coffee crust is getting too dark before the turkey is fully cooked, loosely tent the breast and any overly browned areas with foil. This protects the crust while the meat finishes cooking through.

Step 7: Check for Doneness, Rest, and Carve

Begin checking the internal temperature about 30–40 minutes before you expect the turkey to be done. Use an instant-read thermometer inserted into the thickest part of the breast and the innermost part of a thigh, without touching bone. The turkey is done when the breast reaches 160–165°F and the thighs reach 170–175°F. (The temperature will continue to rise slightly as it rests.)

When done, carefully transfer the turkey to a cutting board or platter. Tent it loosely with foil and let it rest for 30–45 minutes. This rest is vital: it allows the juices to redistribute so the meat slices up juicy instead of dry.

While the turkey rests, you can skim excess fat from the pan juices and warm them as a simple jus, or use them as the base for gravy. When ready to serve, carve the turkey: remove the legs and thighs, then the breasts, then slice the breast meat across the grain. Arrange on a platter, showing off the dark, sweet-roasty brown sugar–coffee crust and the tender, pale meat inside.

Pro Tips

• Grind matters: Use regular ground coffee, not instant and not whole beans. A medium-fine grind clings nicely and gives a gentle roasty flavor without grit.
• Watch the crust: Sugar caramelizes and can darken quickly. If your turkey looks perfect on the outside but is not up to temperature, tent with foil so the crust does not burn.
• Use a thermometer: Ovens and turkeys vary. Rely on an instant-read thermometer instead of the clock to know when the turkey is done.
• Do not skip the rest: That 30–45 minute rest makes the difference between dry slices and juicy, tender meat.
• Pan protection: If your pan drippings start to look too dark or dry, add a splash more broth or water to prevent burning and keep a flavorful base for jus or gravy.

Variations

• Spicier version: Increase the cayenne to 1/2 tsp and add 1 tsp chipotle chili powder to the rub for a gentle smoky heat that pairs beautifully with the brown sugar and coffee.
• Herb-forward: Add 2 tsp dried thyme and 1 tsp dried oregano to the rub, and tuck extra fresh thyme and rosemary under the skin for a more herbaceous, holiday-style profile.
• Turkey breast only: Use a 5–7 lb bone-in turkey breast. Apply the same rub and roast at 325°F for 1 3/4 to 2 1/2 hours, until the thickest part of the breast reaches 160–165°F.

Storage & Make-Ahead

Let leftover turkey cool to room temperature for no more than 2 hours, then carve or shred the meat off the bones. Store in an airtight container in the refrigerator for up to 3–4 days. For best quality, add a few spoonfuls of pan juices to the container to keep the meat moist. To freeze, wrap portions tightly in foil or plastic, then place in a freezer bag; freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place turkey slices in a baking dish, add a splash of broth or water, cover with foil, and warm at 300°F until just heated through, about 15–25 minutes depending on the amount. The brown sugar–coffee crust will soften slightly but keep its rich flavor. You can also pan-sear slices in a little butter for crisp edges.

Nutrition (per serving)

Approximate per serving (for 1/10 of a 12–14 lb turkey, including some skin and rub, but not gravy): about 360 calories, 50 g protein, 12 g fat, 5–7 g carbohydrates, 4 g sugar, 1 g fiber, and 880 mg sodium. Values will vary with the size of the turkey, how much skin is eaten, and the exact amount of rub that adheres.