Roast Dry-Brined Turkey with Maple-Bourbon Glaze
This holiday bird gets a double dose of great flavor: First, it’s rubbed with a dry brine before cooking and then brushed with a maple-bourbon glaze as it roasts. Be sure to allow at least 8 hours (preferably 24 hours) for the turkey to brine in the refrigerator.
- 1 turkey, 18 to 20 lb. (9 to 10 kg), neck and giblets removed
- 2 cups (255 g) dry brine
- 1 jar maple-bourbon glaze
Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub 1/2 cup (64 g) of the dry brine on the back side of the turkey, 1/2 cup (64 g) on the legs and 1 cup (127 g) on the breast. Cover the turkey with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours.
Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Let stand at room temperature for 1 hour.
Preheat an oven to 400°F (200°C).
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C) and inserted into the thigh registers 175°F (80°C), 2 1/2 to 3 hours more; during the last 30 minutes of roasting, brush the turkey every 10 minutes with the maple-bourbon glaze. If the turkey begins to brown too quickly, cover it loosely with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. Serves 16 to 18.