1. Home >
  2. Recipes >
  3. New York-Style Turkey

New York-Style Turkey

  • Prep Time: 45 minutes
  • Cook Time: 3–3 1/2 hours
  • Servings: 10–16
  • Course: Main Dish

This turkey packs some serious flavor with an onion powder-based rub that will leave your guests wanting more.

Reynolds Kitchens® Tips

Reynolds Wrap Tip

Line your roasting pan with Reynolds Wrap® Heavy Duty Aluminum Foil for tender, moist turkey and easy cleanup!

Ingredients

  • one 10- to 16-pound turkey

Onion Rub:

  • 1/4 cup sugar
  • 3 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • 1 tablespoons garlic salt

Ketchup Glaze:

  • 2 1/2 cups ketchup
  • 1 cup brown sugar
  • 1/2 cup white vinegar
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt

Dressing:

  • 1 small bunch curly parsley
  • 4 cups sauerkraut
  • 1 cup caramelized onions
  • 1 cup ketchup-glazed onions
  • 1/4 cup spicy brown mustard
  • *Dressing quantities may vary depending on the size of your turkey and serving platter

Directions

Step 1

PREHEAT oven to 350 F. Mix all ingredients for the onion rub and set aside. Thoroughly mix all ingredients for the ketchup glaze. Reserve about 1 cup of glaze for the cooked turkey.

Step 2

LINE a roasting pan that is at least 2 inches deep with Reynolds Wrap® Heavy Duty Foil.

Step 3

REMOVE neck and giblets from turkey; rinse and pat turkey dry. Place turkey in foil-lined roasting pan. If desired, loosely stuff turkey.

Step 4

COAT turkey with the onion dry rub, then brush with the ketchup glaze.

Step 5

MAKE a foil tent by placing a sheet of foil over the turkey, leaving 1 inch between the top of the turkey and the foil tent for heat circulation. Crimp foil onto long sides of pan.

Tips + Techniques Foil Tenting a Turkey
Step 6

ROAST turkey until a meat thermometer reads 165 F, about 3 to 3 1/2 hours for a 14-pound unstuffed turkey. Remove from oven and let stand for 15 minutes. Remove and discard foil.

Step 7

TRANSFER turkey to a serving dish. Brush the turkey with the reserved ketchup glaze. Dress the plate with fresh parsley, sauerkraut, ketchup-glazed onions and caramelized onions, then drizzle spicy brown mustard on top of the turkey.

Back to top

Loading

Back to top