Maple and Soy Glazed Dry-Brined Turkey

Ingredients

• 14 lb whole turkey (Use the packaged weight, before removing the neck and giblets; remove the neck and giblets before seasoning.)
• 0.25 cup kosher salt (For the dry brine; exact amount should be adjusted to the turkey's weight if the original recipe specifies otherwise.)
• 0.5 cup powdered buttermilk (For the dry brine.)
• 0.25 cup granulated sugar (For browning and a mild sweetness in the dry brine.)
• 0.5 cup pure maple syrup (For the glaze.)
• 0.25 cup soy sauce (For the glaze; use reduced-sodium soy sauce if preferred.)
• 2 tbsp rice vinegar (For balancing the glaze.)
• 1 tbsp fresh ginger (Finely grated; for the glaze.)
• 2 cloves garlic (Finely grated or minced; for the glaze.)
• 2 tbsp unsalted butter (Melted, for brushing the turkey and/or enriching the glaze.)
• black pepper (To taste; use sparingly because the soy sauce and dry brine are salty.)

Steps

1. 1

   Remove the turkey from its packaging and discard the neck and giblets. Pat the bird thoroughly dry with paper towels. Set it breast-side up on a rack in a roasting pan or on a rimmed baking sheet.

2. 2

   In a bowl, whisk together the kosher salt, powdered buttermilk, and sugar. Mix thoroughly so the salt and sugar are evenly distributed.

3. 3

   Loosen the skin over the breasts and thighs with your fingers, taking care not to tear it. Rub some of the dry-brine mixture directly onto the meat beneath the skin, then rub the remaining mixture over the entire exterior of the turkey. Season the cavity as well if dry brine remains.

4. 4

   Refrigerate the turkey uncovered for 12 to 24 hours. Do not cover it; the uncovered refrigeration period dries the skin and helps it crisp and brown. Do not exceed 24 hours, or the turkey may become dense, dry, and overly salty.

5. 5

   About 1 hour before roasting, remove the turkey from the refrigerator and let it stand at room temperature. Heat the oven to 325°F (165°C). Tuck the wing tips under the bird and tie the legs loosely if desired.

6. 6

   Place the turkey breast-side up in the oven. Roast, rotating the pan as needed for even browning, until the thickest part of the breast reaches 160°F (71°C) and the thickest part of the thigh reaches 170 to 175°F (77 to 79°C). A 12-pound turkey takes about 2½ hours; a 14-pound turkey takes about 3 hours, while larger birds may require 3 to 3½ hours.

7. 7

   While the turkey roasts, combine the maple syrup, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook until slightly thickened, about 3 to 5 minutes. Remove from the heat and stir in the melted butter if using.

8. 8

   During the final 30 to 40 minutes of roasting, brush the turkey generously with the maple-soy glaze. Continue roasting, brushing once or twice more, until the skin is glossy, deeply browned, and the turkey reaches the target internal temperatures. If the skin darkens too quickly, loosely tent the breast with foil.

9. 9

   Transfer the turkey to a carving board and let it rest for at least 30 minutes before carving. The resting period allows the juices to redistribute. Reserve the pan drippings for gravy if desired.

10. 10

    Carve the turkey and serve with additional warm glaze or gravy. Refrigerate leftovers promptly in shallow containers.

Notes

The accessible source excerpt does not include the member-only ingredient list or method, so ingredient quantities and several technique details are reconstructed estimates rather than verified Milk Street measurements. The source specifically states that the turkey should be dry-brined uncovered for 12 to 24 hours, that the packaged turkey weight should be used when calculating the brine, and that the glaze may be omitted. Use a food thermometer rather than time alone to determine doneness. The dry-brine must not exceed 24 hours.

Nutrition per serving

• main
• Thanksgiving
• holiday
• roasted
• turkey
• dry-brined
• glazed
• make-ahead