Cooking With Chef Hermann: Dry Rubbed Roast Turkey
Dry Rubbed Roast Turkey
- ½ C Kosher Salt
- 1 TB Brown Sugar
- 1 12-14lb Turkey
- 12 TB Butter, unsalted
- ¼ C Sherry or Red Wine Vinegar
- 2 TB Honey
- 3 sprigs Rosemary
- 3 garlic cloves, crushed
- 2 tsp orange zest
Set turkey on rack in roasting pan. Mix together the salt and brown sugar and sprinkle it over the outside of turkey. Chill bird uncovered 12 hours or up to 2 days.
Heat oven to 450F
Tuck the wings under the turkey and tie the legs together. Smear butter over the skin of the turkey. Pour 1 Cup of water into the roasting pan. Roast turkey about 30 minutes in the 450F oven. Meanwhile, cook the glaze:
Glaze: Cook the vinegar, Worcestershire sauce, rosemary, orange zest and garlic in a saucepan until thick.
Reduce the temperature of oven to 300F. Glaze the turkey every 30 minutes. Maintain the liquid in the roasting pan by adding ½ C of water as needed.
Insert thermometer into thickest part of breast near the neck. Internal temperature to 160F. Skin should be golden brown.