Start 2 Days Early, if you are having Thanksgiving on Sunday, Prep the Turkey on Friday Night

Turkey Dry Brine

  1. 12g Red and Black Peppercorns
  2. 60g Diamond Kosher Salt
  3. 22g Garlic Powder
  4. 20g Onion Powder
  5. 15g Brown Sugar
  6. 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

  1. 4 Garlic Cloves
  2. 2 Strips of Orange Zest
  3. 1/3 Cup Soy Sauce
  4. 1/3 cup Red Wine Vinegar
  5. 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