Ingredients
- 3/4 cup kosher salt
- 3 tbs light brown sugar
- 1 12-14 lb turkey, neck and giblets removed, patted dry
- 2 sprigs rosemary
- 2 garlic cloves, crushed
- 1/2 cup (1 stick) unsalted butter
- 2 tsp soy sauce
Preparation
Step 1
Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or v-shape roasting rack set inside a large roasting pan. Pat dry brine all over turkey, inside and out, nudging some into areas wither the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and sat. Chill, uncovered at least 12 hours up to 2 days. Place oven rack in lower third of oven preheat to 425°. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up on rack in roasting pan and pour 1 cup of water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2 cupfuls as needed to maintain some liquid in pan until skin is browned all over 35-45 minutes. Meanwhile, cook rosemary, garlic, butter and soy sauce until bubbling and fragrant, about 5 minutes. Keep warm. Reduce oven to 350° basting with butter mixture every 10-15 minutes and rooting pan every 30 minutes or so until breast registers 150° 40-70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes up to 1 hour before carving.