DRY-CURED ROSEMARY TURKEY
From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey.
Provided by Chef Tweaker
Categories Whole Turkey
Time P3DT5h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- THREE DAYS BEFORE serving, finely grind salt, marjoram, thyme, juniper berries, peppercorns and anise seeds.
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck and save them for gravy if desired. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half of the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
- ON TURKEY DAY Preheat oven to 325 F (convection not recommended). Put rosemary sprigs and garlic inside body cavity. Gently separate skin from breast. Spread about half of the butter over breast under the skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in roasting pan. Place turkey, breast down, on the rack. Roast turkey for about 3 hours.
- Meanwhile you can boil the wing tips and giblits if you are making gravy.
- After 2 hours, turn turkey breast side up. Roast until a meat thermometer insterted into the thickest part of breast or thigh registers 185F (original recipe stated 160F but I got major flack for having an underdone turkey!).
- Tip turkey to drain juices from cavity into pan and transer to a platter. Let rest in a warm place, uncovered, for 15-30 minutes. Finish gravy, then carve turkey.
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Malik Faizfareed
[email protected]This turkey is a must-try! You won't be disappointed.
Karma Hadiez
[email protected]I would highly recommend this recipe to anyone looking for a delicious and easy-to-make turkey.
Mushfiq Tabanie
[email protected]This turkey is perfect for a special occasion. It's sure to impress your guests.
Brenden Arnold
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. It was so delicious that I ate two helpings!
Asoma Emad
[email protected]This turkey is so easy to make. I just threw it in the oven and let it do its thing.
Cameron Thomas
[email protected]I love the crispy skin on this turkey. It's the perfect combination of salty and savory.
Mohammad Anas
[email protected]The dry-curing process was a bit time-consuming, but it was definitely worth it. The turkey was incredibly moist and flavorful.
Rameel Khayyam
[email protected]I followed the recipe exactly and the turkey turned out perfectly. It was so delicious that there were no leftovers!
Brenda Ngambi
[email protected]This turkey was a hit! My family raved about how moist and flavorful it was.
Yasmine Bekkay
[email protected]I've tried many turkey recipes over the years, but this one is by far the best. The dry-curing process really makes a difference in the flavor and texture of the turkey.
Yolandi Bauermeester
[email protected]This dry-cured rosemary turkey recipe is a game-changer! The turkey came out incredibly juicy and flavorful, with a crispy skin that everyone loved. It was the perfect centerpiece for our Thanksgiving feast.