You won't believe how easy it is to make this turkey. First of all, you rub it with dry brine. The brine is made with salt, pepper and dry herbs we all have in our pantry: bay leaf, thyme, rosemary, and sage. Then you cover the bird and refrigerate it for at least eight hours (and ideally for a full day) and after that, you roast it in the oven. Once the turkey is almost done, you brush it with a honey and rum glaze. That's it! And I guarantee, you'll love it!
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Roasted honey glazed turkey
Ingredients for an 18-pound turkey
Ingredients for the dry brine
1 1/2 cups of sea salt
2 tablespoons of dried rosemary, minced
2 tablespoons of dried thyme, minced
2 tablespoons of dried sage, minced
1 teaspoon of black peppercorns
3 bay leaves cut into pieces
1 teaspoon of lemon zest
Ingredients for the honey and rum glaze
1 1/2 cups of honey
1/2 cup dark rum
Preparation:
1. The day before, prepare dry brine by mixing the salt with the peppercorns and dry herbs.
2. Season the turkey distributing the brine in the cavity, legs, wings and breast.
3. Cover turkey with plastic wrap and store it in the refrigerator for at least 8 hours (preferably 24).
4. On Thanksgiving Day, preheat oven to 400°F.
5. Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes.
6. Reduce the oven temperature to 325°F and continue roasting until a thermometer inserted into the thickest part of the breast registers 165°F and inserted into the thigh registers 175°F, 2.5 to 3 hours more.
7. During the last 30 minutes of roasting, brush the turkey every 10 minutes with the honey-rum glaze.
8. If the turkey begins to brown too quickly, cover it loosely with aluminum foil.
9. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving.
Happy Thanksgiving Day!
For more of my recipes, visit my cooking blog.
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