DRY-CURED ROSEMARY TURKEY
Steps:
- 1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days. 3. Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours. 4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer. 5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.
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Active Dripy10
[email protected]I've made this turkey several times now, and it's always a hit. It's my go-to recipe for Thanksgiving and Christmas dinner.
Clinton Kagiso
[email protected]This is a great recipe for a special occasion dinner. The turkey is impressive and delicious, and it's sure to be a hit with your guests.
Nasai Mupangani
[email protected]I'm allergic to garlic, so I omitted it from the recipe. The turkey still turned out great! The meat was flavorful and moist, and the skin was crispy.
Leyah Hayes
[email protected]This turkey was a bit too salty for my taste. I think I might have added too much salt to the dry rub.
Saddam Hossan
[email protected]I'm not a big fan of rosemary, but I still enjoyed this turkey. The meat was moist and tender, and the skin was crispy.
Sunny Raut
[email protected]I made this turkey for Christmas dinner and it was a huge hit! The meat was juicy and flavorful, and the crispy skin was the perfect complement.
Wallace Miller
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The dry-curing process really makes a difference in the flavor of the turkey.
Silviu Mirea
[email protected]I'm a vegetarian, but I made this turkey for my family and they loved it. They said it was the best turkey they've ever had.
Kaiden Basch (Sqeaks)
[email protected]I didn't have any fresh rosemary, so I used dried rosemary instead. It still turned out great! The turkey was flavorful and moist, and the skin was crispy.
Rokib ahmed
[email protected]This turkey was a bit too dry for my taste. I think I might have overcooked it. But the flavor was still good, and the crispy skin was delicious.
MD Faim
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The rosemary and garlic flavors were amazing, and the meat was so moist and tender. I'll definitely be making this again.
Kura Kalary
[email protected]This is the best turkey recipe I've ever tried. The dry-curing process makes such a big difference in the flavor and texture of the meat. I'll definitely be using this recipe again next year.
Areeba Mehar
[email protected]I've never cooked a turkey before, but this recipe gave me the confidence to try it. I'm so glad I did, because it turned out perfectly! The turkey was moist and delicious, and everyone at the table raved about it.
ogunsanwo maria
[email protected]I love the simplicity of this recipe. There are just a few ingredients, and the preparation is easy. The hardest part is waiting for the turkey to dry-cure, but it's worth it in the end.
Mrs zeeshan
[email protected]This rosemary-infused turkey was a hit at our Thanksgiving dinner! The meat was juicy and flavorful, and the crispy skin was the perfect complement. The dry-curing process really made a difference, as the turkey was incredibly moist and tender.