Stuffing and video available as well
Ingredients
- 3-4 Tbsp Kosher salt (3 Tbsp Morton salt / 4 Tbsp Diamond Crystal salt)
- 4 Tsp teaspoons sugar
- 1 (12- to 14-pound) turkey, neck and giblets removed
- 2.5 Tbsp vegetable oil
- 1 Tsp baking powder
Directions
- Combine salt and sugar in bowl. Place turkey, breast side up, on counter. Using your fingers or wooden spoon handle, carefully loosen skin covering breast and legs.
- Rub 4 teaspoons salt-sugar mixture under skin of each breast, 2 teaspoons under skin of each leg, and remaining salt-sugar mixture inside cavity.
- Tuck wings behind back and tie legs together with kitchen twine. Place turkey on wire rack set in rimmed baking sheet and refrigerate, uncovered, for 24 to 48 hours.
- At least 30 minutes before roasting turkey, adjust oven rack to lowest position, set baking stone on rack, set roasting pan on baking stone, and heat oven to 500 degrees. Combine 1 1/2 teaspoons
oil and baking powder in small bowl. Pat turkey dry with paper towels. Rub oil mixture evenly over turkey. Cover turkey breast with double layer of aluminum foil. - Remove roasting pan from oven. Drizzle remaining 2 tablespoons oil into roasting pan. Place turkey, breast side up, in pan and return pan to oven. Reduce oven temperature to 425 degrees and roast
for 45 minutes. - Remove foil, reduce oven temperature to 325 degrees, and continue to roast until breast registers 160 degrees and drumsticks/thighs register 175 degrees, 1 to 1 1/2 hours longer.
- Using spatula, loosen turkey from roasting pan; transfer to carving board and let rest, uncovered, for 45 minutes.
Source: America’s Test Kitchen (stuffing and video available)