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Brown Sugar Glazed Turkey resting on a platter surrounded by caramelized, spiced candied carrots, with sides of mashed potatoes and gravy visible in the background.A perfectly roasted holiday turkey with a glossy, brown sugar glaze and crispy skin, served with a garnish of fresh thyme and bay leaves, ideal for Thanksgiving or Christmas.
Chef Leena

Brown Sugar Glazed Turkey with Spiced Candied Carrots

This definitive recipe guarantees a juicy, caramelized turkey centerpiece for your holiday table, expertly paired with elegant, spiced candied carrots.
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Prep Time 1 hour 30 minutes
Cook Time 3 hours 45 minutes
Total Time 5 hours
Servings: 10 servings
Course: Christmas, Dinner, Holiday Dish, Main Course, Thanksgiving
Cuisine: American, Classic
Calories: 753
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey and Seasoning
  • 5 kg whole turkey approximate weight 5-5.5 kg
  • 2 tbsp sea salt
  • 2 tsp light muscovado sugar for dry rub
  • 1 tbsp crushed star anise
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 4 tbsp softened butter for smearing
  • 1 bunch fresh thyme and bay leaves for cavity
Glaze and Vegetables
  • 1/2 cup light muscovado sugar for glaze
  • 1/4 cup maple syrup
  • 1/4 cup melted butter for baste
  • 2 tbsp cider vinegar
  • 1 kg chunky carrots peeled and cut into large pieces

Equipment

  • 1 Large Roasting Tin Essential for holding the turkey and carrots.
  • 1 Meat Thermometer Crucial for checking the internal temperature (65C)
  • 1 Small Saucepan For preparing the brown sugar baste/glaze.
  • 1 Basting Brush For applying the glaze during roasting.
  • 1 set Knife and Carving Fork For prep and serving.
  • 1 Large Cutting Board/Platter For carving and resting the turkey.
  • 2 Mixing Bowls For combining spices and the dry rub.
  • Roll Aluminum Foil For covering the turkey during initial roasting.

Method
 

  1. Combine all spices (anise, cloves, nutmeg, ginger, pepper). Mix 2 tbsp salt and 2 tsp muscovado sugar with half the spice mix to make the dry rub.
  2. Loosen the turkey skin and rub the dry seasoning inside the cavity, under the skin, and over the exterior. Refrigerate uncovered for at least 1 hour.
  3. Create the Baste: Combine remaining spices, 1/2 cup muscovado sugar, maple syrup, 1/4 cup melted butter, and cider vinegar in a saucepan over low heat until dissolved. Set aside.
  4. Preheat oven to 180°C (350°F). Smear softened butter over the turkey, stuff the cavity with thyme/bay leaves, and cover loosely with foil. Roast for 30 minutes.
  5. Baste: Remove foil, pour over some baste. Re-cover and continue roasting, basting every 30 minutes until the last hour of cooking.
  6. Add Carrots: With 1 hour left, remove the foil completely. Add the carrots to the tin and stir them into the juices. Continue roasting until the turkey reaches 65°C.
  7. Rest and Serve: Transfer the turkey to a platter to rest for 30–45 minutes. Continue roasting carrots if necessary. Carve and serve with the candied carrots.

Nutrition

Calories: 753kcalCarbohydrates: 18gProtein: 94gFat: 33g

Notes

Chef's Tip: Using a meat thermometer is key—the thickest part of the thigh must reach 65°C. The 30–45 minute rest time is essential for the juiciest slices.
Storage: Refrigerate carved meat and carrots in airtight containers for up to 4 days; freeze wrapped portions for up to 3 months.
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