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
Can I use a pre-brined turkey?
Choose an unbrined turkey for this recipe. Many supermarket birds are already treated with a salt solution, sometimes labeled “self-basting,” “enhanced,” or “contains a solution.” Adding this dry brine on top can make the turkey overly salty. Check the packaging before you buy.
Should I rinse off the dry brine before roasting?
No. Leave the seasoning on the turkey when you coat it with oil. Some of the spice mixture may rub off, but that’s fine. There’s no need to rinse the bird, and washing raw poultry can spread bacteria around your kitchen.
Can I use the pan drippings to make gravy?
Yes, but taste them first. Between the seasoned dry brine and soy-based glaze, the drippings can be quite salty and intensely flavored. Use them sparingly and taste your gravy before adding more salt. For a simpler option, try our Make-Ahead Gravy, which doesn’t require drippings at all.
Read our guide to turkey cooking times, no matter the bird’s size or your preferred cooking method.
What you’ll need
Quality, Pasture-Raised Turkey
$160 At Shop
Wire Rack for Baking Sheet
$45 At Shop
Boning Knife
$115 At Shop
Recipe information
Total Time
4 hours 45 minutes, plus at least 24 hours dry-brining
Yield
8–10 servings
Ingredients
Turkey
1
2
2
½
2
2
1
1
Glaze and Assembly
4
2
⅓
⅓
⅓
6
Special Equipment
Need to make a substitution?
Preparation
Turkey
Step 1
Place one 12–14-lb. turkey, neck and giblets removed, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut through the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.
Step 2
Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
Step 3
Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).
Step 4
Very finely grind 2 Tbsp. whole black peppercorns and 2 Tbsp. whole pink or black peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt, 2 Tbsp. garlic powder, 2 Tbsp. onion powder, 1 Tbsp. light brown sugar, and 1 Tbsp. smoked paprika, and use your fingers to mix together.
Step 5
Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
Glaze and Assembly
Step 6
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature up to 2 hours to help decrease the cooking time.
Step 7
Meanwhile, cook small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme), 4 garlic cloves, crushed, two 2x1" strips orange zest, ⅓ cup low-sodium soy sauce, ⅓ cup (packed; 71 g) light brown sugar, and ⅓ cup sherry vinegar or red wine vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
Step 8
Place a rack in middle of oven; preheat to 425°. Rub turkey with 6 Tbsp. neutral oil (such as vegetable, peanut, or canola) and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, and 170° when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.
Editor’s note: This recipe was originally published in our November 2019 issue. We’ve updated the introduction with additional cooking guidance and answers to common reader questions; we’ve also updated the recipe for style. Head this way for more of our favorite Thanksgiving recipes →