Perfectly juicy with browned, crispy skin, this roast turkey is cooked in parts in half the time with mouth-watering results.
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.
I recommend having your butcher cut up the turkey for you, reserving the neck and backbone (cut into pieces) for stock. The turkey should be cut into the following pieces: 2 wings, whole breast intact (don't separate the two), two thighs, and two drumsticks. If you're breaking down your own bird, cut off each wing at the socket. Next, cut off each leg at the socket, then sepearate the thigh from drumstick. Use sturdy kitchen shears to cut and remove the backbone.
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 completely.
Place the rack, uncovered, in the refrigerator to chill for at least 24 hours or up to 48 hours.
Remove the turkey on the wire rack from the baking sheet and clean the baking sheet. Line the back sheet with three sheets of heavy duty foil and set the rack back into the pan. Preheat the oven to 425 degrees F and let the turkey sit, uncovered, at room temperature for at least an hour.
Rub the turkey with the olive oil and pour 1 cup stock into the bottom of the pan. Roast for 20 mins, then reduce the temperature to 300 degrees F.
Roast the turkey, rotating the pan occassionally, until the breast registers 150 degrees F and the thighs are 170 degrees F, about 1 hour 15 mins more. Use a turkey baster to baste the turkey every 20 mins or so with the juices collected in the baking sheet. Add additional stock and water if the pan begins to dry out.
Remove the turkey from the oven and tent loosely with foil to keep warm. Allow the turkey to rest 30-45 mins before carving and serving.
Recipe inspired by Bon Appetit.