From Bon Appétit · Andy Baraghani · · 1m 10s
Spiced Roast Turkey Recipe
Expertly spiced turkey with glossy skin and tender meat.
In brief
Expertly spiced turkey with glossy skin and tender meat. A 12-14lb turkey cut into five pieces roasts evenly with a peppery dry brine and savory glaze. Originally reported by Bon Appétit.
Recipe Goal
A roast turkey that’s boldly spiced, beautifully glazed, and properly cooked.
Turkey Preparation
Cut turkey into five pieces: two wings, two legs, and one whole breast.
Dry Brine
Peppery dry brine with garlic powder, onion powder, and smoked paprika works 24-48 hours before roasting.
Soy Sauce Glaze
Soy sauce, vinegar, brown sugar, orange zest, and herbs create a glossy, deeply burnished finish.
Cooking Method
Roast turkey pieces on wire rack inside baking sheet for even browning and cooking.
Butcher Request
Ask butcher for 12-14-lb turkey cut into five pieces with thighs attached to drumsticks.
FAQ: Pre-Brined Turkey
Use unbrined turkey to avoid excessive salt from pre-brine treatments.
FAQ: Rinsing Brine
Do not rinse dry brine; it helps prevent bacterial spread in kitchen.
FAQ: Pan Drippings
Use pan drippings for gravy but taste first to avoid excessive saltiness.
At a glance
A 12-14lb turkey cut into five pieces roasts evenly with a peppery dry brine and savory glaze.
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