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Sugar-and-Spice Cured Turkey

Southern Living NOVEMBER 2002

  • Yield: Makes 8 to 10 servings


  • 1 (12-pound) whole turkey
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons kosher or 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
  • 2 tablespoons all-purpose flour
  • Garnishes: fresh rosemary sprigs, apple slices, nuts


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 around turkey. Pour 2 cans broth in bottom of pan.

Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (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 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. Garnish, if desired.


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Sugar-and-Spice Cured Turkey recipe