Expertly Spiced and Glazed Roast Turkey
12–14-lb Turkey, Neck And Giblets Removed #142812
2 Tbsp Whole Black Peppercorns #169553
1/4 Cup Kosher Salt #052100
2 Tbsp Garlic Powder #170423
2 Tbsp Onion Powder #170019
1 Tbsp Light Brown Sugar #051912
1 Tbsp Smoked Paprika #171652
Small Handful Of Hardy Herbs (Such As Sage, Rosemary, Bay Leaves, And/Or Thyme) 4 Garlic Cloves, Crushed #171090, 171082, 169656, 171314, 192922
2 2x1" Strips Orange Zest #193185
⅓ Cup Low-Sodium Soy Sauce #087811
⅓ Cup (Packed) Light Brown Sugar #051912
⅓ Cup Sherry Vinegar Or Red Wine Vinegar #125417
6 Tbsp Neutral Oil (Such As Vegetable, Peanut, Or Canola) #054472
1. Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, brown sugar, and paprika and use your fingers to mix together.
2. Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
3. Line baking sheet with 3 layers of foil to make cleanup easy and arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.
4. Meanwhile, cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
5. Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ó-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, (total cooking time will be 1–1ó hours). Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.