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  • Southern Cast Iron

    Magnificent Holiday Mains

    Oct 20, 2020 6 minutes

    DIJON-CANE SYRUP GLAZED TURKEY

    Makes 10 to 12 servings

    This bird’s beautifully burnished exterior and tender meat make a festive main dish that your guests will find irresistible.

    Dry brine:

    ½ cup kosher salt
    2 tablespoons ground black pepper
    2 tablespoons firmly packed dark brown sugar
    2 tablespoons orange zest
    1 tablespoon lemon zest
    1 tablespoon dry mustard

    Turkey:

    1 (12- to 14-pound) fresh or thawed frozen turkey, giblets discarded
    ½ cup unsalted butter, softened
    1 tablespoon orange zest
    4 tablespoons Dijon mustard, divided
    1 small orange, quartered
    20 sprigs fresh thyme
    6 cloves garlic
    2 teaspoons kosher salt
    1 teaspoon ground black pepper
    2 cups low-sodium chicken broth
    ½ cup cane syrup

    Garnish: orange slices, fresh thyme

    1. For dry brine: In a small bowl, stir together all ingredients.

    For turkey: Pat turkey dry with paper towels. Place turkey in a large rimmed pan; rub with dry brine. Refrigerate, uncovered, for at least 8 hours or up

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