Glazing, basting and brining are the way to go for those turkey lovers who like anything other than an ordinary taste. While there is no shortage of yummy recipes for such a task, we have one holiday favorite that is outstanding.
Before glazing your turkey, you need to put it in the oven for about an hour or until the temperature reaches 125 degrees. We are assuming you have used a thawed turkey. This is when you will want to start glazing your turkey.
Brown Sugar Glaze Recipe
- 1/4 cup or half a stick of unsalted butter
- 2/3 cups cider vinegar
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon grated orange zest
- 2 tablespoons orange juice
Use a saucepan to combine brown sugar, vinegar and orange juice. It doesn’t need to be a large saucepan. Bring the mixture to a boil, then heat and simmer, stirring occasionally. In about ten minutes you will be able to tell if it is ready, it should be syrupy. Remove from heat and add orange zest and butter.
When the turkey reaches 125 degrees, you will begin to glaze turkey with brush every 15 minutes until thermometer reaches 165 degrees. It usually takes 30-45 minutes for this to happen.
Glazing a Turkey: Refers to adding a flavorful coating to your turkey that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.
Brining a Turkey: a strong solution of salt and water, used for salting and pickling meats, etc.
Basting a Turkey: Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.
Are Basting and Glazing the Same?
While basting and glazing are similar, they are not the same, according to some. Glazing leaves a flavorful coating while basting does not always.