Name: Expertly Spiced and Glazed Roast Turkey
Yield: 8–10 servings
Ingredients: 1 (12–14 lb.) turkey, neck and giblets removed; 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. smoked paprika; 1 Tbsp. plus ⅓ cup (packed) light brown sugar; Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme); 4 garlic cloves, crushed; 2 (2x1") strips orange zest; ⅓ cup low-sodium soy sauce; ⅓ cup sherry vinegar or red wine vinegar; 6 Tbsp. neutral oil (such as vegetable, peanut, or canola); A spice mill

Top view of roast turkey slices garnished with herbs on a white serving platter.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou

Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it.

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Recipe notes

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