Holiday Turkey
  • CourseMain Dish
  • CuisineHoliday
Servings
4people
Servings
4people
Ingredients
  • 1/2cup kosher salt
  • 1Tbsp. brown sugar
  • 112-14 lb. Turkey
  • 12Tbsp. butter
  • 1/4cup sherry or red wine vinegar
  • 2Tbsp. honey
  • 4Tbsp. Worcestershire sauce
  • 3sprigs rosemary
  • 3each Garli Cloves
  • 2strips (2×1) orange zest
Instructions
  1. To dry-brine your turkey, combine ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt with 1 Tbsp. brown sugar in a bowl, mixing well with your fingers. Pat a 12–14 lb. turkey dry with paper towels, then rub the salt mixture all over, including inside the cavity and any crevices. Place the turkey on a wire rack inside a rimmed baking sheet (or a V-shaped rack in a roasting pan). Chill, uncovered, for at least 12 hours or up to 2 days.
  2. After dry-brining, remove the turkey from the wire rack and, if needed, rinse the baking sheet and rack to remove any released liquid. Line the baking sheet with three layers of foil, then set the rack back inside. Place the turkey, breast side up, on the rack and tuck the wings underneath. Let the turkey sit at room temperature for 2–3 hours before cooking.
  3. Position an oven rack in the middle of the oven and preheat to 450°F. Gently loosen the skin over the turkey breast with your fingers. Spread 4 Tbsp. of room-temperature unsalted butter evenly under the skin on both breasts, then rub another 4 Tbsp. of butter over the outside of the turkey.
  4. Tie legs together with kitchen twine and pour 1 cup water into baking sheet.
  5. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
  6. In a small saucepan over medium heat, combine ¼ cup sherry or red wine vinegar, 2 Tbsp. honey, 4 tsp. Worcestershire sauce, 3 rosemary sprigs, 3 crushed garlic cloves, two 2×1″ strips of orange zest, and the remaining 4 Tbsp. of room-temperature butter. Cook until the mixture is bubbling and slightly thickened, about 5 minutes. Reduce heat to the lowest setting and keep the glaze warm.
  7. Reduce the oven temperature to 300°F and continue roasting the turkey, brushing it with the warm glaze every 30 minutes. Add ½-cupfuls of water as needed to keep some liquid in the baking sheet. Roast until an instant-read thermometer in the thickest part of the breast near the neck reads 150°F (it will rise as the turkey rests), about 65–85 minutes more. The skin should be deep golden, shiny, and crisp. Transfer the turkey to a cutting board and let it rest for at least 30 minutes, up to 1 hour, before carving.
Recipe Notes

 

 

Holiday Turkey
Print Recipe
  • CourseMain Dish
  • CuisineHoliday
Servings
4 people
Servings
4 people
Ingredients
  • 1/2 cup kosher salt
  • 1 Tbsp. brown sugar
  • 1 12-14 lb. Turkey
  • 12 Tbsp. butter
  • 1/4 cup sherry or red wine vinegar
  • 2 Tbsp. honey
  • 4 Tbsp. Worcestershire sauce
  • 3 sprigs rosemary
  • 3 each Garli Cloves
  • 2 strips (2x1) orange zest
Servings: people
Units:
Instructions
  1. To dry-brine your turkey, combine ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt with 1 Tbsp. brown sugar in a bowl, mixing well with your fingers. Pat a 12–14 lb. turkey dry with paper towels, then rub the salt mixture all over, including inside the cavity and any crevices. Place the turkey on a wire rack inside a rimmed baking sheet (or a V-shaped rack in a roasting pan). Chill, uncovered, for at least 12 hours or up to 2 days.
  2. After dry-brining, remove the turkey from the wire rack and, if needed, rinse the baking sheet and rack to remove any released liquid. Line the baking sheet with three layers of foil, then set the rack back inside. Place the turkey, breast side up, on the rack and tuck the wings underneath. Let the turkey sit at room temperature for 2–3 hours before cooking.
  3. Position an oven rack in the middle of the oven and preheat to 450°F. Gently loosen the skin over the turkey breast with your fingers. Spread 4 Tbsp. of room-temperature unsalted butter evenly under the skin on both breasts, then rub another 4 Tbsp. of butter over the outside of the turkey.
  4. Tie legs together with kitchen twine and pour 1 cup water into baking sheet.
  5. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
  6. In a small saucepan over medium heat, combine ¼ cup sherry or red wine vinegar, 2 Tbsp. honey, 4 tsp. Worcestershire sauce, 3 rosemary sprigs, 3 crushed garlic cloves, two 2x1" strips of orange zest, and the remaining 4 Tbsp. of room-temperature butter. Cook until the mixture is bubbling and slightly thickened, about 5 minutes. Reduce heat to the lowest setting and keep the glaze warm.
  7. Reduce the oven temperature to 300°F and continue roasting the turkey, brushing it with the warm glaze every 30 minutes. Add ½-cupfuls of water as needed to keep some liquid in the baking sheet. Roast until an instant-read thermometer in the thickest part of the breast near the neck reads 150°F (it will rise as the turkey rests), about 65–85 minutes more. The skin should be deep golden, shiny, and crisp. Transfer the turkey to a cutting board and let it rest for at least 30 minutes, up to 1 hour, before carving.
Recipe Notes

 

 

Share this Recipe