Cooking With Chef Hermann: Dry Rubbed Roast Turkey

Dry Rubbed Roast Turkey

Ingredients:

• 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

Directions:

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.