2 Days Before – Break Down Turkey
Dry Rub
18 grams whole black peppercorns
18 grams whole pink or black peppercorns
146 grams salt
20 grams garlic powder
2 tbsp onion powder
14 grams light brown sugar
7 grams smoked paprika
Dry Brine Turkey in Fridge for 2 days
Pull Out of Fridge at Noon Day Of Meal
Leave on Counter for 3 Hours
Prepare Glaze
4 garlic cloves crushed
2 2″ strips orange zest
⅓ soy sauce
66 grams light brown sugar
78 ml sherry vinegar or red wine vinegar
Turn on Oven to 425
Use Grapeseed Oil, coat skin to encourage Browning
Once Brown turn heat down to 300
Glaze every 20 mins until turket is 165 in Breast, 170-185 in Dark Meat