Magnificent Holiday Mains
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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