Brown Sugar Molasses Roast Turkey

As the crisp air ushers in the season of gratitude and feasting, what better way to celebrate Thanksgiving than by embracing the rich tapestry of history through our culinary endeavors? This year, let's embark on a journey back in time, drawing inspiration from the 19th-century Thanksgiving celebrations. This Brown Sugar Molasses Turkey recipe that pays homage to the flavors and traditions of yesteryear is absolutely delicious and will be a welcome sight on your holiday table. So, don your aprons and join me in recreating a dish that not only tantalizes the taste buds but also whispers tales of a bygone era.

In this week’s YouTube video, you can watch me make some recipes inspired by historical flavors like Sage Sausage & Apple Stuffing, Roast Turkey, and Potato Rolls from my cookbook, The Prairie Kitchen Cookbook.

a glimpse into 19th century thanksgiving:

The 19th century, with its distinct charm and traditions, set the stage for the modern Thanksgiving we know today. A time when gratitude was expressed through gatherings filled with warmth, laughter, and an abundance of home-cooked delights. Turkey, the centerpiece of the feast, was a symbol of prosperity and shared harvest, much like the gratitude we feel in our hearts today.

What was traditionally served at Thanksgiving dinner in the 1800s? It was not until the middle of the century that the day was made into a national holiday, so Thanksgiving was not necessarily celebrated by every family in the nation. During this time period, the menu items remained much the same as they are today, which is why the meal is so traditional! You would find stuffing and mashed potatoes, apple and pumpkin pies, as well as cranberry sauce and roast vegetables. More interesting dishes included pickles, coleslaw, sauerkraut, oysters, and stewed prunes.

who began the tradition of thanksgiving?

Many people assume that Americans have been celebrating this holiday since the first Thanksgiving between the Pilgrims and American Indians. However, this was not necessarily the case. While some Americans celebrated an annual Thanksgiving meal, generally on the last Thursday of November, it was not a tradition nor was it was a national holiday until 1863. President Abraham Lincoln shared a proclamation in the midst of the American Civil War that Thanksgiving would be celebrated as a national holiday.

We can owe the celebration to Sarah Josepha Hale, a magazine editor and prolific writer from New Hampshire. This woman was incredibly dedicated. Growing up, Sarah’s family had celebrated an annual Thanksgiving. She had a rather remarkable career in spite of the time period. She is the author of the children’s poem Mary Had a Little Lamb, helped found the American Ladies Magazine, and became the editor of Godey’s Lady Book which she used as a platform to share her passion for the holiday. Each year, she would write editorials for the magazine to influence others to celebrate Thanksgiving. She spent 36 years writing to state and federal officials, pleading with them to institute the last Thursday of November as a day of thanks.

my potato dinner rolls:

The recipe for the dinner rolls featured in this video are actually from my cookbook! If you have a copy of the book, you will find that the recipe for Potato Sandwich Bread can easily be turned into delicious rolls merely by shaping them a bit differently.

My cookbook is filled with delicious and hearty recipes that are perfect for Thanksgiving! There is even a Butter and Herb Blanketed Turkey recipe inside.

making the turkey:

To make the turkey, I decided to play around with some flavors that are commonly seen throughout early American cooking: molasses, nutmeg, and apples. I made a rub of salt, sage, nutmeg, and freshly ground pepper. 

Inside of the turkey, rather than a bread stuffing, you will be stuffing the bird with a roughly chopped onion, a whole head of peeled garlic, and an orange. You will want to poke the orange all over with the tines of a fork.

Remove the neck and giblets from inside of the turkey and place them in the bottom of your roasting pan. This will add flavor to the drippings to make gravy. 

To truss the turkey, break the wing tips and tuck them underneath the body. If you are squeamish, I apologize, but to make a truly deliciously flavored turkey, you will need to run your hands underneath the skin and separate the thin membrane attaching the skin to the muscle on the breast and legs. The rub will go all over the outside of the turkey, in the cavity, and underneath the skin.

final thoughts:

As we savor the delectable aroma of our Brown Sugar Molasses Turkey, let's take a moment to appreciate the connection between our modern celebration and the historic roots of Thanksgiving. This recipe, inspired by the flavors of the 19th century, invites us to slow down, cherish the company of loved ones, and reflect on the abundance that surrounds us.

This Thanksgiving, as we gather around the table, may the Brown Sugar Molasses Turkey be a symbol not only of culinary prowess but also of the timeless traditions that link us to our heritage. Here's to a feast that transcends generations, celebrating the spirit of gratitude and the enduring flavors of history.

Wishing you a flavorful and historically inspired Thanksgiving feast!

xoxo Kayla

Brown Sugar & Molasses Roast Turkey

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Yield: 8 to 10

Author: Kayla Lobermeier

Prep time: 45 MinCook time: 3 H & 30 MTotal time: 4 H & 15 M

Ingredients

Turkey & Rub:

• 12 to 14 lb (5.4 to 6.3 kg) whole turkey with the neck and giblets
• 1/2 cup (44 g) kosher salt
• 1/4 cup (35 g) coarse black pepper
• 1/4 cup (9 g) dried sage
• 1 tsp ground nutmeg
• 1 naval orange
• 1 medium yellow onion, peeled and roughly chopped
• 1 whole head of garlic, peeled
• 1 cup (240 ml) apple cider
• 2 cups (480 ml) bourbon

Brown Sugar Molasses Coating:

• 1 cup (240 ml) molasses
• 2 tbsp (30 ml) honey
• 1/2 cup (55 g) brown sugar, packed
• 1 tbsp (15 ml) Worcestershire sauce
• 1/2 cup (116 g) salted butter
• Juice & zest of 1 orange

Instructions

Prepare the Turkey:

1. Begin by preheating the oven to 350° F (177° C).
2. Place your turkey into a large roasting pan with a rack with the breast facing up. Begin by patting your turkey dry. Place the neck and giblets into the bottom of the roasting pan.
3. In a small dish, combine the salt, pepper, sage, and nutmeg.
4. With your hands, gently separate the thin membrane between the skin and muscle. Rub the turkey all over with the salt mixture, including under the skin, on the legs, and inside of the cavity.
5. Then, stuff the turkey with the orange, chopped onion, and garlic. Break the tips of the wings to face the turkey and tuck the wings underneath the back of the turkey. With a piece of kitchen twine, tie the legs together crossing over each other. This will ensure that the turkey remains moist while roasting.

Make the Coating:

1. In a small saucepan, combine the molasses, honey, brown sugar, Worcestershire sauce, butter, orange zest, and orange juice. Bring the mixture to a boil, stirring all the while, and then remove the pan from heat.
2. Brush about 1/3 of this mixture all over the turkey, coating it well.
3. Grease a few pieces of tin foil and tent them over the turkey. If your roasting pan has a lid that fits, use this instead.

Roast the Turkey:

1. Place the turkey into the oven and roast for about 2 hours and 45 minutes. This will depend upon the size of your turkey. It takes about 13 minutes per pound to roast a turkey at 350° F (177° C). You will want to roast your turkey with the foil on and remove the foil for the last 40 to 45 minutes of roasting.
2. When there are 45 minutes left, remove the turkey from the oven and set the foil aside. You will need it for later!
3. Baste the turkey all over with some of the molasses mixture and some of the drippings at the bottom of the pan. Place the turkey back into the oven and roast for 15 minutes. Then, bring it out and baste again. Continue to baste the turkey every 15 minutes until it reaches an internal temperature of 165° F (74° C) with an instant read thermometer checked at the thigh without touching bone.
4. When the turkey has come to temperature, remove it from the oven. Tent the turkey with foil and let it rest for at least 30 minutes before carving.

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