Our mission: A roast turkey that’s boldly spiced, beautifully glazed, and—can we type this loudly enough?—PROPERLY COOKED. That means juicy breast meat, tender dark meat, and plenty of deeply browned skin. Andy Baraghani and Brad Leone’s solution? Break the bird into five pieces: two wings, two legs, and one whole breast. Roasting the bird in parts gives you more control over when each piece is done—no dry breast meat or tough legs.
They didn’t slouch on flavor either. A peppery dry brine with garlic powder, onion powder, and smoked paprika gets to work 24–48 hours before the turkey goes into the oven. Then comes the glaze: a savory-tangy mix of soy sauce, vinegar, brown sugar, orange zest, and herbs. Brushed onto the turkey as it roasts, it builds a glossy, deeply burnished finish. And because the pieces cook on a wire rack set inside a baking sheet, you get more exposed skin for browning and a more even cook overall.
If the idea of doing surgery on a raw turkey gives you a stress rash, ask your butcher to do it—even at the supermarket. Request a 12–14-lb. turkey cut into five pieces, with the thighs attached to the drumsticks, the breast left whole, and the backbone removed. If they ask why, just say: Yes, you’re making that ridiculous Bon Appétit recipe. If you’d rather do the honors yourself, here’s our guide to breaking down a whole turkey.
Spiced and Glazed Roast Turkey FAQ
Read our guide to turkey cooking times, no matter the bird’s size or your preferred cooking method.
Source: www.bonappetit.com
