Roasting a turkey can be nerve-wracking, especially if this is your first time. Thankfully, a good recipe with detailed instructions can help. Contrary to how it may appear, popping a whole turkey in the oven is probably the most challenging way to cook it (the breast cooks at a different pace than the legs; the wings are prone to burning; it’s heavy and awkward to maneuver). Removing the backbone takes some time and effort (and disposable gloves) up front, but like a Roth IRA, the payoff is more painless. A flavorful glaze such as this sticky bourbon-brown sugar one is a sort of paint-by-numbers cheat. Every brush stroke guarantees a shiny, prettily browned bird.
Take care not to reduce the glaze too far when it cooks on the stovetop. It should remain quite saucy so it coats the meat thinly. Switch to hot paprika if you want a whisper of heat throughout. Split the cooking over a few days; brine your bird up to 3 days ahead, cook the legs up to 2 days ahead, then roast the breast and glaze everything on the big day.
Recipe information
Total Time
5 hours (plus 1 hour for brining)
Yield
8 to 10 servings
Ingredients
Dry Brine
6
2
1
1
1
Confit Legs
1
2
Turkey Breast And Assembly
½
½
2
2
1
Need to make a substitution?
Preparation
Dry Brine
Step 1
Mix 6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2¼ tsp. Morton kosher salt, 2 Tbsp. coarsely ground pepper, 1 Tbsp. granulated sugar, and 1 Tbsp. paprika in a small bowl; set dry brine aside. Place one 12–14-lb. turkey, neck and giblets removed, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a boning or chef’s knife, cut through joint to separate wing from breast. (If you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket.) Remove wing; repeat on other side.
Step 2
Hold 1 leg and cut through skin holding it to carcass. Pull leg back until ball joint pops out of its socket; cut through joint to separate leg. Repeat on other side.
Step 3
Turn breast over and using a pair of kitchen scissors, cut out backbone. Reserve for stock, if desired. Arrange turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle reserved dry brine generously over both sides of turkey pieces, patting to adhere. Let sit at room temperature at least 1 hour.
Do Ahead: Turkey can be brined 1 day ahead. Leave uncovered and chill.
Confit Legs
Step 4
Brush excess dry brine from turkey legs (do not rinse) and place in your smallest heavy pot that will fit legs in a single layer (they can overlap slightly). Add 1 head of garlic, halved crosswise, and 2 sprigs rosemary; pour in extra-virgin olive oil (5–7 cups) to barely cover legs. Bring to a simmer over medium heat. Reduce heat so oil is at a bare simmer, cover, and cook, adjusting heat as needed, until tender (meat will start pulling away from bones), 2½–3 hours. Let cool until just warm, about 1 hour.
Do Ahead: Turkey legs can be cooked 2 days ahead. Cover and chill in oil.
Turkey Breast And Assembly
Step 5
Place a rack in middle of oven; preheat to 425°. Brush excess dry brine from turkey breast and wings. Remove wire rack with turkey pieces from baking sheet. Clean baking sheet; pour in 1 cup water and return wire rack with turkey pieces. Roast, rotating baking sheet halfway through, until golden brown all over, 25–30 minutes.
Step 6
Meanwhile, bring ½ cup (packed) light brown sugar, ½ cup bourbon, 2 Tbsp. soy sauce, 2 Tbsp. unsalted butter, and 1 tsp. paprika to a simmer in small saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved and glaze is reduced by about a third, 5–7 minutes.
Step 7
Reduce oven temperature to 325° and continue to roast turkey pieces, brushing lightly with glaze every 15 minutes (don’t use all of it; save some for legs), until an instant-read thermometer inserted into thickest part of breast registers 150° and skin is deep golden brown and shiny, 50–60 minutes. Transfer breast and wings to a clean cutting board; let rest 30–60 minutes. Reserve rack and baking sheet.
Step 8
Increase oven temperature to 425°. Pour ½ cup water into reserved baking sheet (no need to clean). Remove legs from oil; arrange on reserved rack and wipe off excess oil. Roast until skin is golden brown, 15–20 minutes. Continue to roast, brushing with glaze every 5 minutes, until well coated and deep golden brown and shiny, 12–15 minutes longer.
Step 9
Meanwhile, pour oil from confit into a tall container and chill. Once fat is set, skim from surface; place in another airtight container. Reserve separately in refrigerator for another use. (Use fat to roast potatoes and stock to make gravy).
Step 10
Transfer legs to a platter (no need to rest). Slice breast and arrange meat next to legs along with wings.
Editor's note: This recipe was first printed in our November 2016 issue and has been updated for style.