Prep 20 mins
Cook 3 hrs
This flavorful, succulent turkey is marinated overnight in a brown sugar rub.
- 1 (12 lb) turkey
- 1⁄4 cup light brown sugar, firmly packed
- 2 tablespoons kosher salt or 2 tablespoons coarse-grain sea salt
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground mace
- 1 large onion, quartered
- 2 (14 ounce) cans low sodium chicken broth
- additional chicken broth, as required
- 2 tablespoons all-purpose flour
- Remove giblets and neck; rinse turkey with cold water.
- Pat dry.
- Tie legs together with string; tuck wingtips under.
- Combine brown sugar and next 6 ingredients.
- Rub over turkey.
- Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up.
- Arrange onion quarters round turkey.
- Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325°F for 1 1/2 hours.
- Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°F.
- (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings.
- Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough additional chicken broth to equal 2 cups in a saucepan over medium heat.
- Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened.
- Serve with turkey.
I took a chance making this turkey on a very special day, not knowing how it would turn out. But everyone loved it(and it was a cheaper turkey). I did not make the gravy from the drippings,I made my own. I had to cook my turkey (16 lb.)for five hours.
I used this same recipe last night from a southern living cookbook. I really didn't think it was all that special. My family didnt notice any difference in the meat and they all said that the skin wasn't very good (which was always their favorite part of the turkey). I was expecting a "Wow! This is really different" and just didn't get it. Still yummy just not WOW.