Pecan Pie Turkey

The classic dessert gets a savory twist.

  • Prep Time

    45 minutes

  • Servings


  • Cook Time

    3 to 3-1/2 hours

  • Course

    Main Dish

You’ll Need...

Heavy Duty Foil


  • For Turkey

  • For Glaze

  • For Dressing


Preheat oven to 325°F. Line a roasting pan that is at least 2 inches deep with Reynolds Wrap® Heavy Duty Foil.

Remove neck and giblets from turkey; rinse and pat turkey dry. Place turkey in foil lined roasting pan. If desired loosely stuff turkey. Brush turkey with oil and sprinkle with salt and pepper.

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

Roast turkey for one hour. Meanwhile, place butter, brown sugar and corn syrup in a saucepan. Cook, stirring often until combined and smooth. Reserve 3 tablespoons of glaze for later use. Carefully remove foil tent and baste the turkey in the glaze. Return foil tent and continue roasting, basting every 30 minutes or until meat thermometer reads at least 165°F in the breast and thickest part of the thigh not touching the bone, about 3 to 3 1/2 hours for a 14 lb. unstuffed turkey.

Remove from oven and let stand for 15 minutes. Remove and discard foil.

Toss reserved glaze with pecans. Transfer to a foil-lined baking sheet. Cook at 325F for 8-10 minutes or until fragrant and crisp. Let pecans cool completely.

Transfer turkey to a serving dish. Affix candied pecans to the breast section of the turkey. Chop remaining candied pecans and sprinkle over legs and wings. Dress the plate with fresh herbs and mashed sweet potatoes just before serving.

For guidance on approximate cooking times, see cooking chart here. If pecans are falling off the turkey, dip the backside of pecans in a bit of corn syrup before affixing.