Expertly Spiced and Glazed Roast Turkey

Ingredients for Expertly Spiced and Glazed Roast Turkey

• 1 (12–6.4kg .) turkey, neck and giblets removed

• 2 tablespoons whole black peppercorns

• 2 tablespoons whole pink or black peppercorns

• 120ml Diamond Crystal or 40g plus 1 1/2 teaspoons Morton kosher salt

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon smoked paprika

• 1 tablespoon plus 70g (packed) light brown sugar

• Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)

• 4 garlic cloves, crushed

• 2 (2x1") strips orange zest

• 80ml low-sodium soy sauce

• 80ml sherry vinegar or red wine vinegar

• 90ml neutral oil (such as vegetable, peanut, or canola)

• A spice mill

How to make Expertly Spiced and Glazed Roast Turkey

Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.

Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.

Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 82°C and cut through the other side to remove the backbone (save it for making stock).

Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 tablespoon brown sugar and use your fingers to mix together.

Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.

Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.

Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining 80ml brown sugar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.

Place a rack in middle of oven; preheat to 218°C. Rub turkey with oil and pour 240ml water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 149°C and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by 1/2-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 66°C, and 77°C when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1 1/2 hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.