Start 2 Days Early, if you are having Thanksgiving on Sunday, Prep the Turkey on Friday Night
Turkey Dry Brine
- 12g Red and Black Peppercorns
- 60g Diamond Kosher Salt
- 22g Garlic Powder
- 20g Onion Powder
- 15g Brown Sugar
- 9g Paprika
Break Down Turkey, place on wire rack in backing sheet. Rub Dry Brine on all Surfaces, rest uncovered in fridge for at least 24 hours, up to 48 hours
Glaze
- 4 Garlic Cloves
- 2 Strips of Orange Zest
- 1/3 Cup Soy Sauce
- 1/3 cup Red Wine Vinegar
- 1/3 Cup Brown Sugar
Heat Glaze on Stovetop for 10 mins to melt sugar
Cooking Instructions
T-6 Hours – Take Turkey out of fridge and rest on counter
T-3:30 Hours – Move Turkey to new wire Rack on Backing Sheet
T-3 Hours – Preheat Oven to 425F/220C, once preheated, Coat the Turkey in Grapeseed Oil to help with browning, put turkey in oven, roast until skin is browned, add glaze,
Once Browned reduce heat to 300F/150C
Glaze Turkey Every 20 Minutes until Legs Reach 160F and Breast Reaches 145F, roughly 2 Hours
Tent Turkey with Aluminum Foil
Let Rest for an hour
Carve/Serve