SUNSET MAGAZINES DRY CURED ROSEMARY TURKEY RECIPE
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. Note: In nutritional analysis, sodium is N/A. Note: Use a turkey that hasn't been infused with broth or butter.Total time does not include curing.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone
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Giuliana Navarro
giuliana.navarro@gmail.comThis recipe was a complete disaster. The turkey was dry and tough, and the rosemary flavor was overpowering.
Muonwem Ikechukwu
i.muonwem@hotmail.comThe turkey was good, but I didn't think the rosemary flavor was very strong.
Xerafina Roman
roman.xerafina56@hotmail.frI followed the recipe exactly but the turkey came out a little dry. Maybe I should have cooked it for less time.
Angela Oster
angela76@hotmail.co.ukThis turkey was a bit too dry for my taste, but the rosemary flavor was nice.
Deshunda Liggins
deshunda-liggins84@gmail.comThis turkey was easy to make and turned out perfectly. The rosemary flavor was subtle but present in every bite. I will definitely be making this again.
Diva
diva@aol.comI've made this turkey recipe several times now and it's always a hit. The dry-curing process makes the turkey so moist and flavorful. I highly recommend this recipe.
Shahzad6392 Shahzad
shahzad40@yahoo.comThis turkey was delicious! The rosemary flavor was perfect and the meat was so moist. I will definitely be making this again.
mujabi ismail
i-mujabi@gmail.comThis recipe was easy to follow and the turkey turned out perfect. The dry-curing process made the turkey so moist and flavorful. I will definitely be making this again.
Jolan Homan
h@hotmail.comI'm not a huge fan of turkey, but this recipe changed my mind. The rosemary crust was so flavorful and the meat was so moist. I'll definitely be making this again.
Moiz Baloch
b.m22@yahoo.comThis turkey was amazing! The rosemary flavor was subtle but present in every bite. The dry-curing process made the turkey incredibly juicy and tender.
Ali Razdan
a52@yahoo.comI've tried many turkey recipes over the years, but this one is by far the best. The dry-curing process really makes a difference. The turkey was so moist and flavorful.
Papayi Manikela
papayi@gmail.comThis rosemary turkey recipe from Sunset Magazine is a winner! The turkey was moist and flavorful, and the rosemary crust was perfect. I will definitely be making this again for Thanksgiving.