Glazed Roast Turkey

For tender, juicy roast turkey, you can’t top dry brining. The combination of kosher salt and fresh herbs keeps your turkey moist and adds classic flavour. Top it all with a butter and brown sugar glaze with a bit of citrus zing and get ready to dig into a holiday meal you’ll never forget - and you’ll make again next year!

Prep Time
25 minutes
3 days of brining
Cook Time
approximately 2 hours + 25 minutes
Glazed roast turkey with potatoes and cranberry sauce
approximately 8 to 10 servings
  • 1 8-12 lb (3632 g to 5448 g) turkey (fresh or thawed from frozen), giblets and neck removed from the cavity
For the dry-brine:
  • 2 tbsp (17 g) kosher salt
  • 1 tbsp (14 g) Redpath® Dark Brown Sugar
  • 1 tbsp (2 g) fresh sage, finely chopped
  • 2 tsp (2 g) fresh thyme, finely chopped
  • 2 tsp (2 g) fresh rosemary, finely chopped
  • ½ tsp (1 g) black pepper, preferably freshly ground
For the glaze:
  • ¾ cup (188 ml) chicken stock
  • ½ cup (113 g) butter, unsalted
  • ¼ cup (54 g) Redpath® Dark Brown Sugar
  • 1 tbsp (15 ml) honey
  • 8 pcs (9 g) lemon or orange zest, wide strips
  • 2 tsp (4 g) smoked paprika
  • 1 tsp (6 g) garlic powder
  • 1 tsp (3 g) onion powder

Step 1

Pat dry the turkey, including the cavity, with paper towels until it is completely dry.

Step 2

Using your hands, carefully loosen and separate the skin from the meat over the breast and, if possible the legs of the bird, without tearing it. Place the turkey into a roasting pan or rimmed baking sheet.

Step 3

Step 4

Sprinkle and rub about 2 teaspoons of the dry-brine mixture into the cavity of the turkey. Use about 5 teaspoons (3 teaspoons on the breast meat, and 1 teaspoon per leg) of the dry-brine and rub onto the meat under the skin. Sprinkle the remaining dry-brine mixture over the skin of the entire turkey.

Step 5

Place the turkey back into the roasting pan (or baking sheet) and place into a plastic bag and seal (or cover turkey with plastic wrap). Place the covered turkey onto the bottom shelf of the fridge; 48 hours.

Step 6

Uncover the turkey and discard any liquids that may have accumulated in the bottom of the pan. Place a wire cooling rack or roasting rack into the pan or rimmed baking sheet. Place the uncovered turkey onto the rack. Place uncovered turkey onto the bottom shelf of the fridge; 12 to 24 hours.

Step 7

Remove turkey from the fridge and pat dry with paper towels removing any moisture and excess salt; do not rinse. Allow turkey to sit at room temperature; 1 hour.

Step 8

Position oven rack in bottom third of oven and preheat oven to 425°F (218°C).

Step 9

Add aromatics to the cavity of the turkey now, if using. See Chef’s Tips.

Step 10

Fold the neck skin of the turkey under, and secure with a skewer. Tuck wing tips under the bird and tie legs together with kitchen twine.

Step 11

Place pan into the preheated oven and roast for 20 minutes or until skin begins to brown in areas.

While the turkey is roasting, prepare the glaze.

For the glaze:

Step 1

Step 2

Place over medium heat and simmer until sugar is dissolved and glaze has slightly thickened; 5 minutes. Keep warm.

To assemble:

Step 1

After roasting for 20 minutes, rotate the roasting pan and brush turkey with the prepared glaze. Reduce oven temperature to 325°F (163°C).

Step 2

Roast for approximately 2 hours and 25 minutes (depends on the size of the bird), rotating the pan throughout the cooking time to ensure even roasting, until turkey is a deep golden brown colour and a thermometer when inserted into the thickest part of the thigh (without hitting the bone) registers 165°F (74°C) and 155°F (68°C) for the breast. Generously baste the turkey with the glaze approximately every 20 minutes while roasting.

Step 3

Step 4

Use a sharp carving, boning, or chef’s knife to slice the turkey. Serve immediately.

Glazed Turkey