Dry-Rubbed Roasted Turkey With Honey Rosemary Glaze

  1. Place salt, brown sugar, garlic powder and dried rosemary in a small bowl. Work with fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. Sprinkle and pat brine all over outside and inside of turkey, nudging some into crevices. Chill bird, uncovered, for at least 12 hours and up to 2 days.
  2. Remove turkey from rack and rinse baking dish. Line with 3 layers of aluminum foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Allow turkey to sit at room temperature for 2-3 hours.
  3. Preheat oven to 450 degrees. Loosen skin on turkey breasts and spread 2 tablespoons of butter underneath skin atop both breasts. Smear outside of turkey with another 2 tablespoons of butter.
  4. Tie legs with kitchen twine and transfer turkey to oven. Pour 1 cup water into baking sheet and roast, rotating pan after 15 minutes, until skin is golden brown, approximately 30 minutes.
  5. Meanwhile, heat 4 remaining tablespoons of butter, vinegar, honey, Worcestershire sauce, rosemary, garlic, and orange zest over medium heat until bubbling and slightly thickened, about 7 minutes. Reduce heat to low to keep warm.
  6. Reduce oven temperature to 300 and continue to roast turkey, brushing glaze every 30 minutes and adding an additional 1/2 cup of water to the baking sheet to retain liquid. Continue until the thickest part of breast reads 150 degrees on an instant-read thermometer, about 60-90 minutes longer when skin reaches brown, crisp and shiny look.
  7. Transfer turkey to a cutting board and allow to rest 30 minutes before carving.
  8. Recipe & images courtesy of 'Caramelized'

turkey, kosher salt, light brown sugar, garlic, rosemary, red wine vinegar, honey, worcestershire sauce, rosemary, garlic, orange zest

Taken from www.yummly.com/recipe/Dry-Rubbed-Roasted-Turkey-with-Honey-Rosemary-Glaze-9093482 (may not work)

Another recipe

Switch theme