Place an oven rack in middle of oven; preheat to 450°. Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. That glaze is perfect. I used this recipe for Thanksgiving this year. Even added some of the pan drippings to my gravy - careful not to add too much as it will overpower easily. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes. Place turkey on a wire rack set inside a rimmed baking sheet. Rub olive oil all over the turkey. i used a 20 lb turkey, so i made twice as much glaze. I followed an earlier review and brined my 13 pounder on Monday. It looked beautiful and tasted amazing! Cooked to 165 and rested for 1 hour.breast meat was done and very moist. Place turkey on a wire rack set inside a rimmed baking sheet. But thighs were not cooked thoroughly. Made the gravy which was also on point. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. How would you rate Dry-Rubbed Roast Turkey? (not frozen) about 10 to 12 lbs in weight. Let the turkey sit at room temperature for 1 hour. Let turkey sit at room temperature 2–3 hours. Herbs de Provence Turkey Rub. Skin should be deep golden brown, shiny, and crisp. Your email address will not be published. Will always dry brine my turkey. Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Stuff onion in the neck cavity and fold the neck skin flap over the onion. Rub the spice mixture on the entire turkey breast including underneath the skin. Tie the legs together if turkey does not come with the plastic ties for cooking. Reduce heat to lowest setting and keep glaze warm. Simple yet delicious, just right. I cooked to 155 (checked thigh and breast bone for temp) and it cooked perfectly. Thank you! Why did the thighs not cook will make again but want to solve the undercooked thigh issue. Step 1 Stir together kosher salt, brown sugar, freshly ground black pepper, smoked paprika, and garlic powder together in a small bowl. Ad Choices, cup Diamond Crystal or ¼ cup plus 1½ tsp. A whole turkey needs two to three days of brining time, the dry-brining can be done days before Thanksgiving giving you extra time on Turkey Day. Next year, I will follow other recipes' advice on cooking it until the thighs read 160 and covering it with foil when it rests. Cooking advice that works. Pat the rest of the dry rub all over the body of the turkey. Place turkey breast side up on a roasting rack inside a deep pan. Transfer turkey to the preheated 375˚F (190˚C) oven and roast for 30 minutes. This rub is a classic, elegant, and subtle. Making it again tomorrow for Thanksgiving! I would give this recipe a 4/5 star for flavor, tenderness and crispy skin texture. Remove from oven and allow turkey to rest for 20 minutes before carving. The aromas are amazing and have a slightly “perfumed” element. Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Thighs came out underdone and even though we let it rest, it had not rested properly. To revisit this article, select My⁠ ⁠Account, then View saved stories. Restaurant recommendations you trust. Perfect turkey. All rights reserved. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Reduce heat to 325˚F (165˚C) and continue to roast for another 2 to 2½ hours. … Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. Made this turkey and it was a huge success! Tie legs together with kitchen twine and pour 1 cup water into baking sheet. Combine all dry rub ingredients in a small bowl. it's so so good and it gets requested every single year. This recipe was perfect. Although, taking the bird (same size turkey Andy used) out at 150 degrees temped at the breast was incorrect. You can adjust the “kick” of this seasoning with the red chili pepper as it is the ingredient that brings the heat! Using your fingers, loosen skin on breast. I did cover the breast toward the end to let the thighs catch up ( to 160.) With a dry brine, you just mix the salt and spices, rub … Best turkey ever! Tug the wings under the body. Followed directions except did not bring to room temp before cooking. (1½ sticks) unsalted butter, room temperature, divided, Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski. Omit it if you like a mild flavor, or add more to increase the heat of this savory rub. I’ve bribed, basted, herbed, and fried turkeys! Thank you for sharing it! Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub. Stuff onion in the neck cavity and fold the neck skin flap over the onion. Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub. Thanks for the delicious recipe! Followed this recipe last year (2019) and it was PERFECT! Turkey was delicious and everyone was so impressed. We were considering a breast only or actually going out. Thank you!! butter. Even my daughter who is not into turkey took some leftovers home. I'm so glad I remembered to bookmark and found it again for 2020 (the crappiest year so far, except for November)! Today I will prep my turkey and brine it for Friendsgiving Thursday. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) The skin is delicious. The best turkey I have ever had. My family said it was the best turkey they'd ever had! this is my family's favorite turkey recipe ever! It’s not bland, thanks to a sugar-and-salt dry rub. This will be the third year making this turkey! Line baking sheet with 3 layers of foil and set rack back inside. I followed the remaining directions. All Rights Reserved. In a small bowl, combine the rosemary, thyme, oregano, paprika, cumin, onion powder, garlic powder, red pepper flakes, salt and pepper. Using your fingers, loosen skin on breast. Recipes you want to make. thank you Andy!! Work 4 Tbsp. This was the first year where I loved the breast meat more than the dark meat. I made this for Thanksgiving this year and HOLY COW. Smear outside of turkey with another 4 Tbsp. even better than the first one. Combine all dry rub ingredients in a small bowl. My family couldn't stop talking about how juicy and flavorful my BIRD was. this is my second time making this recipe. Had 15 LB turkey. Morton kosher salt, 12–14-lb. Preheat oven to 375°F (190°C). butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. butter under skin, spreading evenly over both breasts. Take neck and giblets out of the turkey. This will definitely be my go to recipe from now on. I reccomend that you go higher than 150°F. Made it last year for Thanksgiving and the family really enjoyed it, so I'm making it again this year. The bird looked fantastic, like picture perfect, and was moist top to bottom! I made this and found it to be much easier than expected and everyone was in love. Roast Turkey - How to Brine and Roast a Turkey, Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray, Calphalon Contemporary Hard Anodized Nonstick 16-Inch Roasting Pan with Rack 5 piece Set, KitchenAid Stainless Steel Meat Thermometer. It was absolutely amazing. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers.