Dijon-Cane Syrup Glazed Turkey


This zesty and delicious turkey recipe makes a beautiful and tasty bird. The bright coloring and moist meat make a festive main dish that your guests will find irresistible. The Dry Brine (recipe follows below) provides wonderful flavor depth, and be sure to pair with our Cranberry-Jalapeño Relish (recipe follows below).

Dijon-Cane Syrup Glazed Turkey
Yield: 10 to 12 servings
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  1. 1 (12- to 14-pound) turkey, thawed and giblets removed
  2. Dry Brine (recipe follows)
  3. 8 tablespoons unsalted butter, softened
  4. 1 tablespoon orange zest
  5. 4 tablespoons Dijon mustard, divided
  6. ½ orange, halved
  7. 20 sprigs fresh thyme
  8. 6 cloves garlic
  9. 2 teaspoons kosher salt
  10. 1 teaspoon ground black pepper
  11. 2 cups reduced-sodium chicken broth
  12. ½ cup cane syrup, such as Steen’s
  13. Cranberry-Jalepeño Relish (recipe follows)
  14. Garnish: orange slices, fresh thyme sprigs
  1. Pat turkey dry with paper towels. Place turkey in a large rimmed pan; rub with Dry Brine. Refrigerate, uncovered, 8 to 24 hours.
  2. Preheat oven to 425°. Rinse turkey, and pat dry with paper towels. Spray the rack of a roasting pan with nonstick cooking spray. Place rack in pan. Set aside.
  3. In a small bowl, stir together butter, zest, and 1 tablespoon mustard. Rub butter mixture under skin and on outside of turkey. Stuff turkey cavity with orange, thyme, and garlic. Tie legs together with kitchen twine. Sprinkle with salt and pepper. Add broth to roasting pan. Place turkey on prepared rack in pan.
  4. Bake 30 minutes. Reduce oven temperature to 325°. Bake, basting every 30 minutes with broth mixture, until a meat thermometer reads 145°, approximately 1 hour. (Loosely cover with aluminum foil during last 30 minutes to prevent excess browning, if necessary.)
  5. In a small bowl, stir together remaining 3 tablespoons mustard and cane syrup. Brush turkey with
  6. cane syrup mixture. Bake until a meat thermometer reads 165°, approximately 30 minutes more.
  7. Place turkey on a serving platter; loosely cover with foil. Let stand at least 30 minutes before serving. Garnish with orange and thyme, if desired. Serve with Cranberry-Jalapeño Relish.
Taste of the South https://www.tasteofthesouthmagazine.com/
Dry Brine
Yield: approximately 1 cup
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  1. ½ cup kosher salt
  2. 2 tablespoons ground black pepper
  3. 2 tablespoons firmly packed dark brown sugar
  4. 2 tablespoons orange zest
  5. 1 tablespoon lemon zest
  6. 1 tablespoon dry ground mustard
  1. In a small bowl, stir together salt, pepper, brown sugar, zests, and mustard until combined.
Taste of the South https://www.tasteofthesouthmagazine.com/
Cranberry-Jalapeño Relish
Yield: approximately 2 cups
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  1. 1 (10-ounce) package frozen cranberries (about 21⁄2 cups)
  2. 1 cup sugar
  3. 1 jalapeño, stemmed, seeded, and minced
  4. 1 teaspoon orange zest
  5. ½ cup fresh orange juice
  1. In a medium saucepan, combine cranberries, sugar, jalapeño, and orange zest and juice. Bring to a boil over medium heat. Cook, stirring occasionally, until thick enough to coat the back of a spoon, approximately 10 minutes. Remove from heat. Let cool completely before serving.
  1. This relish can be made up to 3 days before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/



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