Description
A guaranteed juicy turkey for your holiday feast. This bird is packed with flavor thanks to a 2-day dry brined, loads of butter, tons of aromatics and a savory yet sweet option glaze.
Ingredients
The Turkey
A Turkey
½ teaspoon of salt per lbs. of Turkey (I recommend a 14 pounder for
1 Tbsp. brown sugar
6 cloves of minced garlic
Zest of one lemon
1 to 1 ½ tsp. of ground black pepper (depending on your preference)
3 sprigs of rosemary finely chopped
1 Tbsp. of chopped fresh thyme leaves
1 Tbsp. of finely chopped sage
1 Tbsp. smoked paprika
½ tsp. onion powder
1 cup softened, unsalted butter
Bunch of herbs on hand (thyme, rosemary, sage)
1 yellow or white onion
1 lemon
1 tablespoon olive oil
1 cup of water
(Optional) Glaze
4 Tbsp. butter
2 Tbsp. sherry vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. honey
1 Tbsp. Worcestershire sauce
1 tsp. liquid smoke
3 sprigs rosemary
4 cloves garlic
2 large strips of orange or lemon zest
Directions
Measurements are recommend of a 14-pound turkey, so requiring about 2 ½ tablespoons of salt. However adjust the measurements depending on how large or small your bird is.
Dry Brined
1. Combine salt, brown sugar, garlic, lemon zest, pepper, rosemary, thyme, sage paprika and onion powder in a bowl
2. Place the turkey on a flat of roasting rack placed in a large roasting pan.
3. Message the seasoning mix under the skin of the turkey by gently lifting it up and inside the cavity. Be sure to also get the sides and the legs
4. Place the Turkey in the fridge uncovered for two days (this is in order to dry out the skin or it becomes crispy
Cooking
1. Take Turkey out of the fridge for at least 2 hours before cooking to allow to come to room temperature.
2. Preheat oven to 450
3. Message softened butter under the skin, in the cavity and on the outside of the bird
4. Stuff the bird with herbs on hand (thyme, rosemary, sage), an onion quartered and a lemon quartered
5. Coat Top of Turkey with one tablespoon of olive oil (this will help the skin become crispy)
6. Pour 1 cup of water into the bottom of the baking pan
7. Place Turkey in the preheated oven for 30 minutes, rotating at 15 minutes in order to brown the skin
8. Reduce oven temperature to 250 and continue to roast the turkey. Check the turkey every 30 minutes and bast it in its own juices that have fallen to the bottom of the pan. If the liquid in the pan is running low, at additional water.
9. Once the breast registerers at 155 (3-5 hours) remove the turkey from the over. Let rest at least 30 minutes and up to one hour before carving.
(Optional) Glaze:
1. Combine all the ingredients for the glaze in a small saucepan over low heat until combined, slightly bubbly and thickened, around 10 minutes.
2. Reduce heat on the glaze and turn back on occasionally to keep warm
3. Every half hour, when checking on the turkey and basting in juices, coat the turkey with the glaze until the glaze is used up.
