Ingredients
- 1
(8-lb.) whole turkey
- 2 tbsp.
kosher salt
- 1 tbsp.
granulated sugar
- 3
cloves garlic, finely chopped
- 6 tbsp.
unsalted butter, melted
- 2 tsp.
fresh thyme leaves
Pinch of crushed red pepper flakes
Freshly ground black pepper
How to:
- 2 days before cooking: Remove giblets from cavity of turkey. Pat turkey dry with paper towels.
In a small bowl, combine salt and sugar. Rub salt mixture all over turkey, concentrating on thicker parts of meat, like the breast. Place turkey in a large roasting pan. Refrigerate, uncovered, 2 days.
1 hour before cooking: Drain any liquid from bottom of pan. Pat turkey dry with paper towels and let sit at room temperature 1 hour.
Time to roast: Preheat oven to 425°. In a medium bowl, combine garlic, butter, thyme, red pepper, and a few grinds of black pepper. Brush about half of garlic mixture all over turkey. Tie legs of turkey together with kitchen twine. Place turkey on a roasting rack inside roasting pan.
Roast turkey, brushing with remaining garlic mixture halfway through and covering with foil if skin is browning too quickly, 45 minutes. Reduce oven temperature 375° and continue to roast until skin is golden brown and an instant-read thermometer inserted into thickest part of breast registers 160°, about 45 minutes more.
Let turkey rest 15 minutes before slicing.
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