Name: Glazed and Lacquered Roast Turkey
Yield: 12 Servings
Ingredients: 1 12–14-pound turkey, neck and giblets removed, patted dry; 6 dried bay leaves; 2 teaspoons black peppercorns; ½ teaspoon allspice berries; ½ cup kosher salt; 2 tablespoons dried sage; ½ cup (packed) brown sugar, divided; ¼ cup Sherry vinegar or red wine vinegar; ¼ cup soy sauce; 4 tablespoons unsalted butter, cut into 4 pieces, room temperature; Nonstick vegetable oil spray; A spice mill or a mortar and pestle

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Christopher Testani

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

Recipe notes