Thanksgiving Turkey
1
Whole Turkey
2 tbsp (30 g)
Whole black peppercorns
2 tbsp (30 g)
Whole pink peppercorns
1/2 cup (64 g)
Diamond Crystal Salt
2 tbsp (30 g)
Garlic powder
2 tbsp (30 g)
Onion powder
1 tbsp (15 g)
Light brown sugar
1 tbsp (15 g)
Smoked paprika
1
Small handful herbs (sage, rosemary, thyme)
4
Garlic cloves, crushed
2
2 inch x 1 inch strips orange rind
1/3 cup (79 ml)
Low-sodium tamari
1/3 cup (56 g)
Light brown sugar, packed
1/3 cup (79 ml)
Red wine vinegar
6 tbsp (90 ml)
Neutral vegetable oil
Instructions
1.
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, brown sugar, and paprika and use your fingers to mix together.
2.
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. Chill bird, uncovered, at least 24 hours and up to 48 hours.
3.
Remove turkey from wire rack and rinse baking sheet and rack if needed, turkey will most likely release some liquid.
4.
Line baking sheet with a couple 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 to 3 hours to help decrease the cooking time.
5.
Cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly, 10 to 12 minutes. Remove glaze from heat.
6.
Place a rack in middle of oven; preheat to 425F. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20 to 25 minutes.
7.
Reduce oven temperature to 300F 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 150F and 170F when inserted into the thickest part of the thighs (total cooking time will be 1 to 1 1/2 hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil.
8.
Let rest 30 to 60 minutes before carving.