Based on Bon Appetit's Expertly Spiced and Glazed Roast Turkey
Separate turkey into leg quarters, wings, breasts (do not separate), and backbone.
- 12-14 pound turkey, parted
Combine in a medium bowl:
- 2 tablespoons whole black peppercorns, very finely ground
- 2 tablespoons whole pink peppercorns, very finely ground
- 4.5 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon light brown sugar
Place turkey on a wire rack set in a baking sheet triple lined with aluminum foil, apply dry brine mixture, and refrigerate for 24-48 hours.
Cook in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon, about 10-12 minutes).
- Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
- 4 cloves garlic, crushed
- 2 2x1" strips orange zest
- 80 grams (~1/3 cup) soy sauce
- 80 grams (~1/3 cup) red wine vinegar
- 70 grams (~1/3 cup) brown sugar
Remove glaze from heat.
Rest turkey at room temperature for 2 hours.
Place a rack in middle of oven; preheat to 425 F.
Rub turkey:
- 6 tablespoons canola oil
Pour into baking sheet:
- 1 cup water
Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown (about 20-25 minutes).
Reduce oven temperature to 300 F and continue to roast turkey, brushing with glaze every 20 minutes and adding more water as needed to maintain liquid in baking sheet, until the breast registers 150 F, and the thighs register 170 F, 50-70 minutes longer.
Tent with foil and rest 30-60 minutes before carving.