Roast Turkey in Parts

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This roast turkey is cooked in parts in half the time with mouth-watering results.

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The skin was crispy and browned, the meat extra flavorful and juicy!

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Ingredients

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Combine all of the ingredients together in a spice grinder and pulse to grind. Alternatively, grind the black pepper from a pepper grinder and mix together all of the spices.

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I recommend having your butcher cut up the turkey for you, reserving the neck and backbone (cut into pieces) for stock.

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The turkey should be cut into the following pieces: 2 wings, whole breast intact (don't separate the two), two thighs, and two drumsticks.

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Place the turkey pieces, skin-side up on a wire rack set inside a rimmed baking sheet. Rub the dry brine liberally all over each piece of the bird, covering it completely.

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Place the rack, uncovered, in the refrigerator to chill for at least 24 hours or up to 48 hours.

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Don’t love all the flavors in the dry brine? Make it your own. You can even add smoked paprika for a little kick!

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for the full recipe!

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