Directions
Recipe is fool-proof and will result in the juiciest turkey ever. The cooking is very forgiving so it’s hard to overcook.
INGREDIENTS
8–10 SERVINGS
TURKEY
1 15 lb. FREE RANGE turkey, neck and giblets removed (quality of the bird is key here)
2 Tbsp. whole black peppercorns
2 Tbsp. whole pink or black peppercorns
½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. light brown sugar
1 Tbsp. smoked paprika
GLAZE AND ASSEMBLY
4 garlic cloves, crushed
2 2×1″ strips orange zest
⅓ cup low-sodium soy sauce
⅓ cup (packed) light brown sugar
⅓ cup sherry vinegar or red wine vinegar
6 Tbsp. neutral oil (such as vegetable, peanut, or canola)
PREPARATION
TURKEY
Do this first step a few days before serving the turkey to allow the seasonings to penetrate the bird I typically do this 2-3 days prior
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.
Throw the turkey onto a wire rack as it will release water over the next few days
Sprinkle salt mixture liberally all over turkey, patting to adhere. Chill bird, uncovered, at least 24 hours and up to 2 days
Remove turkey from the fridge and let it come to room temperature wipe off any seasoning so you can have a pretty and even colored skin
Meanwhile, 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 (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
COOKING THE TURKEY
Place a rack in middle of oven; preheat to 200°.
You will be cooking the turkey low and slow for many hours, approximately 30 minutes per pound, so a 16-lb turkey will take 8 hours
Add turkey to the roasting pan rack, breast down, and Rub with oil. Pour 1 cup water or chicken broth into baking sheet and throw some onions in there if you’d like so that can become your gravy. You can also add some turmeric to the oil to give the turkey a yellow base, which will eventually turn golden with the marinade glazing.
Roast turkey, low and slow, painting the glaze onto the turkey every 40-60 minutes. By the end, Skin should be deep golden brown and shiny. Transfer turkey to a cutting board and let rest 30 minutes before carving.
