Cola-Glazed Roast Turkey With Caramelized Skin

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 12–24 hours dry brining)
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours (active) or up to 1 day including optional brine

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 tbsp kosher salt, 2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 1 large onion, quartered; 1 orange, quartered
• 4 garlic cloves, smashed; 4 thyme sprigs
• 2 cups regular cola (not diet)
• 1/2 cup low-sodium chicken broth
• 1/2 cup packed dark brown sugar
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp each garlic powder, onion powder, smoked paprika

Do This

• 1. Pat turkey very dry; optionally dry-brine with salt in the fridge 12–24 hours, uncovered.
• 2. Simmer cola, broth, brown sugar, ketchup, vinegar, Worcestershire, and spices until syrupy and reduced by about half; cool slightly and divide into a basting portion and a clean finishing-glaze portion.
• 3. Heat oven to 325°F. Stuff cavity with onion, orange, garlic, and thyme. Rub skin and under-skin with butter, oil, salt, pepper, and smoked paprika.
• 4. Place turkey on a rack in a roasting pan with 1 cup water. Roast 45 minutes, uncovered.
• 5. Begin basting with the cola mixture every 25–30 minutes, roasting until breast reaches 160°F and thigh 175°F (about 2 3/4–3 more hours).
• 6. For the last 25–30 minutes, raise oven to 400°F and brush with the reserved clean glaze for a deep caramelized finish.
• 7. Rest turkey 30–45 minutes, loosely tented with foil, then carve and serve with pan juices.

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Why You’ll Love This Recipe

• Classic roast turkey gets a fun twist from cola, which gently tenderizes the meat and adds familiar, nostalgic flavor.
• The cola and brown sugar reduce into a sticky, mahogany glaze that makes the skin deeply caramelized and beautifully glossy.
• No complicated techniques: simple basting, a few pantry spices, and an oven-safe pan are all you need.
• Perfect for holidays or Sunday dinners when you want something cozy, homestyle, and a little bit special.

Grocery List

• Produce: 1 large onion, 1 orange, 1 garlic bulb (you will need 4 cloves), fresh thyme (or dried), optional fresh rosemary or sage (for variations)
• Dairy: Unsalted butter
• Pantry: Whole turkey (12–14 lb), kosher salt, black pepper, olive oil, regular cola (not diet), low-sodium chicken broth, dark brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, optional bay leaves and crushed red pepper flakes

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb, fully thawed
• 3 tbsp kosher salt (Diamond Crystal; use 2 tbsp if using a finer kosher salt)
• 2 tsp freshly ground black pepper
• 4 tbsp unsalted butter, softened to room temperature
• 2 tbsp olive oil
• 1 tsp smoked paprika (plus more to taste)

For the Cola Baste and Glaze

• 2 cups regular cola (not diet; use a brand you like)
• 1/2 cup low-sodium chicken broth
• 1/2 cup packed dark brown sugar
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/4–1/2 tsp crushed red pepper flakes (optional, for a gentle heat)

For the Roasting Pan Aromatics

• 1 large onion, peeled and quartered
• 1 orange, scrubbed and quartered (no need to peel)
• 4 garlic cloves, smashed
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves (optional)
• 1 cup water (for the bottom of the roasting pan)

Step-by-Step Instructions

Step 1: Thaw and dry-brine the turkey (optional but recommended)

If your turkey is frozen, thaw it in the refrigerator in its packaging. Plan on about 24 hours in the fridge for every 4–5 pounds of turkey (a 12–14 lb bird usually needs 3 days). Place it on a tray to catch any drips.

When thawed, remove the turkey from its packaging. Take out the giblets and neck from the cavity and save them for stock or gravy if you like. Pat the turkey very dry inside and out with paper towels.

For extra-juicy, well-seasoned meat, dry-brine the turkey: sprinkle the kosher salt evenly all over the turkey, including a little inside the cavity and under the skin of the breast if you can gently loosen it. Place the turkey, uncovered, on a rack set over a pan or tray and refrigerate 12–24 hours. This step is optional, but it improves tenderness and flavor significantly.

Step 2: Make the cola baste and glaze

In a medium saucepan, combine the cola, chicken broth, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and crushed red pepper flakes (if using). Stir to dissolve the sugar.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is reduced by about half and syrupy enough to coat the back of a spoon, 20–25 minutes. You should have about 1 1/2 cups of thick, shiny glaze.

Remove from the heat and let cool for 5–10 minutes. Transfer 1/2 cup of the glaze to a clean bowl; this will be your finishing glaze and will never touch raw turkey. Cover and refrigerate it. Leave the remaining glaze in the saucepan or transfer to a heatproof measuring cup for easy basting; this will be your basting mixture during roasting.

Step 3: Season and prepare the turkey for roasting

Preheat your oven to 325°F with the rack positioned in the lower third of the oven.

If you dry-brined the turkey, you do not need to rinse it. Gently pat the skin dry again with paper towels, which helps it crisp. If you did not brine, season the turkey now with 2 tbsp kosher salt, sprinkling it evenly over the surface, and 2 tsp black pepper.

In a small bowl, mix the softened butter, olive oil, and smoked paprika into a paste. Carefully loosen the skin over the breast meat by sliding your fingers between the skin and meat from the cavity end, being careful not to tear the skin. Rub about half of the butter mixture under the skin over both breasts. Spread the remaining butter mixture all over the outside of the turkey.

Stuff the cavity loosely with the onion quarters, orange quarters, smashed garlic cloves, thyme sprigs, and bay leaves (if using). Tuck the wing tips under the body to prevent burning. If you like, tie the legs loosely with kitchen twine for a neater shape.

Step 4: Set up the roasting pan

Place a roasting rack in a large, sturdy roasting pan. Pour 1 cup of water into the bottom of the pan; this keeps the drippings from burning and helps maintain a moist environment early in cooking.

Set the prepared turkey breast-side up on the rack. If any aromatics do not fit in the cavity, scatter them in the pan around the turkey. Slide the pan into the preheated 325°F oven.

Roast the turkey, uncovered, for 45 minutes without basting. This initial period allows the skin to start rendering and browning before you begin adding the sweet cola glaze.

Step 5: Begin cola basting and roast until nearly done

After the first 45 minutes, start basting the turkey with the cola mixture designated for basting. You can use a heatproof basting brush or a spoon. Brush or spoon the glaze over the top and sides of the turkey, aiming for an even, thin coat. Try to avoid washing all the fat off the skin; gentle, even basting is best.

Continue roasting at 325°F, basting every 25–30 minutes with more cola mixture. Rotate the pan occasionally if your oven has hot spots. Add a splash of water to the pan if the bottom looks dry to prevent burning.

Begin checking the internal temperature after about 2 1/2 total hours of roasting time. Insert an instant-read thermometer into the thickest part of the breast (do not touch bone) and the thickest part of the thigh. Your target is 160°F in the breast and 175°F in the thigh. For a 12–14 lb turkey, this usually takes about 3 to 3 1/4 hours total at 325°F, but always rely on temperature, not time alone.

Step 6: Crank the heat and apply the final glaze for caramelized skin

When the breast temperature is around 150–155°F, increase the oven temperature to 400°F to deepen the caramelization. Take out the reserved 1/2 cup of clean cola glaze from the refrigerator and let it warm slightly at room temperature while the oven heats, or microwave it for 10–15 seconds to loosen.

Brush the turkey generously with some of the reserved clean glaze, coating the breast, legs, and thighs. Return the turkey to the oven and roast, uncovered, basting once more with the clean glaze after about 10–15 minutes. Watch the skin closely: you want a deep mahogany color with shiny, caramelized patches but not burned spots.

Continue roasting at 400°F until the breast registers 160°F and the thigh 175°F, usually within 20–30 minutes of increasing the temperature. If any part of the skin is getting too dark, tent just that area loosely with a small piece of foil.

Step 7: Rest, carve, and serve

Carefully lift the turkey (still on the rack) from the roasting pan to a large cutting board or platter with a moat to catch juices. Loosely tent the turkey with foil and let it rest for 30–45 minutes. This rest time allows the juices to redistribute so the meat stays moist when carved.

While the turkey rests, skim excess fat from the pan juices. You can serve the juices as a light, savory-sweet au jus or use them as the base for a gravy. If you have a little of the reserved clean glaze left, you can whisk a spoonful into the hot pan juices for extra cola flavor.

To carve, remove the legs and thighs first, then the breasts, slicing the breast meat across the grain into thick slices. Arrange on a warm platter, drizzle lightly with some of the pan juices, and serve the remaining juices on the side. The meat should be tender and moist, with the glossy, cola-caramelized skin providing a sweet, crackly contrast.

Pro Tips

• Use regular cola, not diet. The sugar in regular cola is what reduces into a rich, caramelized glaze. Diet sodas will not behave the same and can taste bitter when cooked.
• Dry the skin thoroughly. Patting the turkey very dry before seasoning and roasting is key to getting that crisp, lacquered skin instead of soft, steamed skin.
• Keep a “clean” glaze separate. Dividing your glaze before you start basting ensures you have some that never touches raw poultry, perfect for shiny, final brushing and serving.
• Trust your thermometer, not the clock. Oven temperatures vary, and turkeys vary in shape. Use 160°F for the breast and 175°F for the thigh as your true doneness guide.
• Do not skip the rest. A full 30–45 minute rest may feel long, but it makes a big difference in juiciness and makes carving easier.

Variations

• Spicy Cola Turkey: Add 1–2 tsp chipotle chili powder or smoked chili powder and an extra 1/2 tsp crushed red pepper flakes to the cola glaze for a gentle smoky heat that balances the sweetness.
• Citrus-Cola Twist: Swap the orange in the cavity for 1 lemon and 1 lime, and add 1 tbsp finely grated orange zest to the glaze for a brighter, more citrus-forward flavor.
• Herb and Garlic Turkey: Mix 2 tbsp finely chopped fresh rosemary, thyme, and sage into the butter rub and double the fresh thyme in the cavity for a more traditional herb-roast profile alongside the cola sweetness.

Storage & Make-Ahead

Refrigerate leftover turkey within 2 hours of serving. Carve the meat from the bones, place it in shallow airtight containers, and spoon a little of the pan juices or broth over the top to keep it moist. Store in the refrigerator for up to 3–4 days or freeze for up to 2–3 months. Reheat gently, covered, in a 300°F oven with a splash of broth or water, or in the microwave at 50–60% power so the meat stays tender.

You can make the cola glaze up to 3 days ahead. Store it in an airtight container in the refrigerator and warm it gently on the stovetop or in the microwave before using. You can also dry-brine the turkey 1 day ahead as described, leaving it uncovered in the refrigerator until you are ready to roast.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz roasted turkey with skin and glaze, out of 12 servings): 450 calories; 26 g protein; 20 g fat; 7 g saturated fat; 32 g carbohydrates; 28 g sugar; 0 g fiber; 980 mg sodium. These numbers are estimates and will vary based on the exact size of your turkey, how much skin is eaten, and how much glaze and pan juices are consumed.