Cola-Butter Basted Roast Turkey with Caramelized Skin

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb / 5.5–6.5 kg turkey)
• Prep Time: 30 minutes (plus 12–24 hours optional salting)
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 15 minutes (plus optional salting)

Quick Ingredients

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), thawed
• 3 tbsp kosher salt + 2 tsp black pepper
• 4 tbsp olive oil (or neutral oil)
• 1 large onion + 1 orange + 1 head garlic, halved
• 6–8 sprigs fresh thyme or rosemary
• 1 cup (2 sticks / 225 g) unsalted butter, melted
• 3 cups (720 ml) cola (not diet)
• 1/4 cup (50 g) brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika + 1 tsp garlic powder
• 2 cups (480 ml) low-sodium chicken or turkey broth

Do This

• 1. Pat turkey dry. Season all over (and under the skin if you like) with 3 tbsp kosher salt and 1 tsp pepper. Refrigerate uncovered 12–24 hours, or at least 1 hour.
• 2. Preheat oven to 325°F (165°C). Place onion, orange, garlic, and herbs in a roasting pan with 2 cups broth.
• 3. Bring cola, brown sugar, vinegar, smoked paprika, garlic powder, and 1 tsp pepper to a boil. Simmer 20–25 minutes until reduced to about 1 cup and syrupy. Whisk into melted butter; keep warm.
• 4. Rub turkey with oil, then season with remaining pepper. Place breast-side up on a rack in the pan. Roast 1 1/2 hours, basting once or twice with plain pan juices.
• 5. Begin brushing turkey every 15–20 minutes with the warm cola-butter mixture for 1 1/2–2 hours more, until skin is deep golden and turkey reaches 165°F (74°C) in the thickest thigh.
• 6. Tent loosely with foil if skin browns too quickly. Add a splash of water or broth if pan dries out.
• 7. Rest turkey, tented with foil, 30–45 minutes before carving. Strain pan juices to serve as a simple cola-kissed gravy.

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Why You’ll Love This Recipe

• Cola reduction and butter create a glossy, gently caramelized skin with just the right touch of sweetness.
• Slow roasting at a steady temperature keeps the meat tender and juicy from breast to thigh.
• Simple, familiar ingredients with a fun twist that still feel classic and holiday-worthy.
• The pan juices transform into an easy, deeply flavored gravy without extra fuss.

Grocery List

• Produce: 1 large onion, 1 orange, 1 head garlic, fresh thyme or rosemary, optional carrot and celery for pan.
• Dairy: Unsalted butter (2 sticks / 225 g).
• Pantry: Whole turkey (12–14 lb), cola (3 cups), brown sugar, apple cider vinegar, kosher salt, black pepper, smoked paprika, garlic powder, olive oil, low-sodium chicken or turkey broth, all-purpose flour (for optional gravy).

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), fully thawed
• 3 tbsp kosher salt (Diamond Crystal; use 2 tbsp if using Morton, which is saltier)
• 2 tsp freshly ground black pepper, divided
• 4 tbsp olive oil or neutral vegetable oil
• 1 large yellow onion, quartered (leave skin on, rinse well)
• 1 medium orange, quartered
• 1 head garlic, halved horizontally
• 6–8 sprigs fresh thyme and/or rosemary
• 2 cups (480 ml) low-sodium chicken or turkey broth (for the roasting pan)
• Optional: 2 medium carrots and 2 celery stalks, cut into large chunks, for extra flavorful pan juices

For the Cola-Butter Baste

• 3 cups (720 ml) cola (regular, not diet; any brand)
• 1/4 cup (50 g) packed brown sugar (light or dark)
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder (or 2 cloves fresh garlic, very finely minced)
• 1 tsp freshly ground black pepper
• 1 cup (2 sticks / 225 g) unsalted butter, melted

For Optional Cola Pan Gravy

• All the strained pan drippings from the turkey
• 2 tbsp unsalted butter (only if needed)
• 3 tbsp all-purpose flour
• 1–2 cups (240–480 ml) low-sodium chicken or turkey broth, as needed to adjust consistency
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Thaw and season the turkey

If your turkey is frozen, thaw it in the refrigerator for 3–4 days (about 24 hours per 4–5 lb / 1.8–2.3 kg). Once thawed, remove the turkey from its packaging. Take out the neck and giblets from the cavity and reserve for stock or discard, if you prefer. Pat the turkey very dry, inside and out, with paper towels. Dry skin is crucial for crisp, caramelized skin later.

Sprinkle the turkey all over with 3 tbsp kosher salt, including a little inside the cavity. For ultra-juicy meat, you can gently loosen the skin over the breasts with your fingers and work a pinch or two of salt directly onto the meat. Place the turkey breast-side up on a rimmed baking sheet or in a roasting pan and refrigerate uncovered for at least 1 hour and up to 24 hours. This dry brining time is optional but highly recommended.

Step 2: Prepare the aromatics and roasting pan

When you are ready to roast, remove the turkey from the refrigerator 45–60 minutes before it goes into the oven so it can lose some of its chill. Preheat the oven to 325°F (165°C) with a rack in the lower third position. If you have a roasting pan with a rack, place the rack inside. If not, you can improvise by using thickly sliced onions or a layer of carrots and celery as a bed to keep the turkey slightly elevated from the bottom of the pan.

Add the onion quarters, orange quarters, halved garlic, and fresh herb sprigs to the bottom of the pan. If using, add the carrot and celery chunks as well. Pour in 2 cups broth. Set the turkey breast-side up on the rack (or on the vegetables), tucking the wing tips under the bird to prevent burning. If you like, loosely tie the legs together with kitchen twine for a neater shape.

Step 3: Make the cola reduction

While the oven heats, make the cola reduction that will flavor your butter baste. In a medium saucepan, combine the cola, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and 1 tsp black pepper. Stir to dissolve the sugar. Bring to a boil over medium-high heat, then immediately reduce to a lively simmer.

Simmer, uncovered, for 20–25 minutes, stirring occasionally, until the mixture has reduced to about 1 cup and is slightly syrupy. It should lightly coat the back of a spoon. Watch carefully toward the end so it does not boil over or scorch; reduce the heat if it bubbles too aggressively. Remove the pan from the heat and let the mixture cool for 5 minutes. Whisk in the melted butter until smooth and glossy. Keep the cola-butter baste warm on the lowest heat setting, or turn the heat off and rewarm gently as needed during roasting.

Step 4: Oil and season the turkey

Just before the turkey goes into the oven, drizzle or rub it all over with the olive oil, making sure to coat the breast, legs, and thighs. This helps the skin start browning before the sugary cola-butter is added. Sprinkle the turkey with the remaining black pepper and an extra pinch or two of salt if you did not dry-brine overnight. Avoid brushing on the cola-butter mixture at this stage; because it contains sugar, applying it too early can cause the skin to darken before the meat is fully cooked.

Step 5: Start roasting the turkey

Place the turkey in the 325°F (165°C) oven. Roast for 1 1/2 hours without opening the oven door for at least the first hour, to let the heat work on the skin and start rendering the fat. After the first hour, baste the turkey lightly with the clear pan juices (not the cola-butter yet), using a spoon or baster to scoop juices from the pan over the breast and legs. If the pan seems dry, add another 1/2 cup of broth or water to prevent burning.

At this point, the skin should be turning pale golden, and the meat will be partially cooked. For a 12–14 lb turkey, you are aiming for a total cook time of about 3 1/2–4 hours, but always rely on a thermometer to be sure.

Step 6: Cola-butter basting and finishing the roast

After the initial 1 1/2 hours of roasting, begin brushing the turkey generously with the warm cola-butter mixture. Use a heatproof brush to coat all exposed skin surfaces, including the legs and wings. Return the turkey to the oven and continue roasting, basting with cola-butter every 15–20 minutes. Each layer will build a deeper color and gentle caramelized sweetness on the skin.

Roast for another 1 1/2–2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers at least 165°F (74°C). The breast should be around 160–165°F (71–74°C). If at any point the skin is browning too quickly, loosely tent the bird with a sheet of aluminum foil. Keep an eye on the pan; if the drippings start to scorch, add a splash of water or broth. Plan on a total of about 3 1/2–4 hours for a 12–14 lb turkey.

Step 7: Rest, carve, and make quick pan gravy

Once the turkey reaches temperature, transfer it carefully to a cutting board or serving platter. Tent loosely with foil and let it rest for 30–45 minutes. Resting allows the juices to redistribute, ensuring a tender, moist interior when you carve. While it rests, you can make a simple cola-scented pan gravy.

Pour the pan drippings into a fat separator or a heatproof bowl. Let the fat rise to the top and skim off most of it, reserving about 2 tbsp. If you do not have enough fat, add unsalted butter to make up the difference. Return 2 tbsp fat to the roasting pan or a saucepan over medium heat. Sprinkle in 3 tbsp flour and whisk constantly for 1–2 minutes to form a golden roux. Slowly whisk in the degreased drippings plus enough broth to reach your desired gravy consistency (usually 1–2 cups). Simmer for 3–5 minutes until thickened. Taste and adjust with salt and pepper as needed.

Carve the turkey, slicing the breast against the grain and separating legs and thighs as desired. Arrange the meat on a warm platter, drizzle lightly with some of the cola-butter pan juices or gravy, and serve the remaining gravy on the side.

Pro Tips

• Use a thermometer, not the clock. Oven temperatures vary, and turkey sizes differ. Aim for 165°F (74°C) in the thigh for safety, and about 160–165°F (71–74°C) in the breast for juiciness.
• Do not rush the reduction. The cola needs enough time to cook down so the flavors concentrate and the glaze clings to the turkey rather than sliding off.
• Start basting with cola-butter late. Applying the sugary glaze too early can cause burning. Beginning after 1 1/2 hours of roasting balances deep color with fully cooked meat.
• Keep the pan moist. A bit of broth or water in the bottom of the pan prevents drippings from burning and gives you a richer base for gravy.
• Let the turkey rest generously. A 30–45 minute rest time is essential for juicy meat and easier carving; it will stay warm tented with foil.

Variations

• Spiced cola turkey: Add 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and a pinch of cayenne to the cola reduction for a warm, spiced profile that leans slightly toward barbecue.
• Citrus-herb twist: Replace 1/2 cup of the cola with orange juice and add finely grated zest of 1 orange to the reduction. Use plenty of fresh thyme and rosemary for an aromatic glaze.
• Smoky-chili glaze: Stir 1–2 tbsp chipotle in adobo (finely minced) or 2 tsp chili powder into the reduction for a deeper smoke and mild heat that pairs beautifully with the sweet cola notes.

Storage & Make-Ahead

Leftover turkey can be cooled completely, then stored in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze sliced turkey in well-wrapped portions for up to 2–3 months; add a little gravy or pan juice to the container to help keep the meat moist when reheated. Reheat gently in a covered dish at 300°F (150°C) with a splash of broth or water until just warmed through.

You can make the cola reduction and melt the butter up to 2 days in advance. Store the reduced cola in the refrigerator, then reheat and whisk with melted butter just before roasting. The turkey itself benefits from being salted (dry-brined) 12–24 hours ahead for the best flavor and texture.

Nutrition (per serving)

Approximate values per serving (assuming 12 servings, including some skin and a spoonful of gravy): about 450 calories; 32 g protein; 30 g fat; 9 g saturated fat; 12–15 g carbohydrates; 10 g sugar; 600–700 mg sodium. Actual values will vary based on the part of the turkey eaten, how much skin and gravy are consumed, and the exact size of the bird.