Gearing up for the holidays

Turkey with Brown-Sugar Glaze

Serves 8-10
Prep time 40 minutes
Cook time 2 hours, 45 minutes
Total time 3 hours, 25 minutes
Meal type Main Dish
Occasion Thanksgiving

Ingredients

  • 1 Whole Turkey (about 12 pounds) (thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded))
  • 2 Medium Carrots (Roughly Chopped)
  • 2 Celery Sticks (Roughly Chopped)
  • 1 Large Yellow Onion (Roughly Chopped)
  • 1 Nonstick Cooking Spray
  • 1/4 cup or 1/2 stick Unsalted Butter (room temperature)
  • 1 pinch Corse Salt and Ground Pepper
  • 2/3 cups Packed Dark-Brown Sugar
  • 1/2 teaspoon Grated Orange Zest (plus two tablespoons of orange juice)

Directions

Step 1
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
Step 2
Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
Step 3
Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
Step 4
When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.

Happy November!

As the holidays near, we thought you might enjoy this!

Check out this video featuring a 26-lb turkey being cooked in our in-house Lacanche Cluny:

Also, here is a delicious recipe featured on Martha Stewart’s website for inspiration for Thanksgiving next week.  Our mouths’ are already watering!  We are thankful to be able to share this with you. What are you thankful for this year?