Thanksgiving Turkey with Brown-Sugar Glaze

Celebrate Thanksgiving with a family meal that you won’t easily forget. This simple yet decadent Turkey with brown-sugar glaze will be sure to impress! 

Here is what you will need:

1 whole turkey (about 12 pounds), thawed and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded) 2 medium carrots, roughly chopped 2 celery stalks, roughly chopped 1 large onion, roughly chopped Non-stick cooking spray 1/4 cup unsalted butter, room temperature Coarse salt and ground pepper 2/3 cup cider vinegar 1/2 cup packed dark-brown sugar 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice Here’s what you need to do: 1. Let turkey sit at room temperature 30 minutes. Preheat oven to 220 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.

2. Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 180 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 50 degrees, about 1 hour.

3. Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest. 4. When the thermometer reads 50 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 72 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy. Source: Martha Stewart