Ultimate Thanksgiving Turkey

Day Before

1. 1. Mix rub by combining 60g kosher salt, 20g dark brown sugar, 3g black pepper, and 10g granulated garlic.
2. 2. Break down 15pounds turkey as shown in video (2 breast, 2 legs, 2 thighs).
3. 3. Save wings, neck, carcass bones, and organs (don't reserve the liver) to make turkey stock and turkey gravy(/recipes/turkey-gravy)
4. 4. Dry the skin with rag or paper towel.
5. 5. Rub rub on all sides of turkey.
6. 6. Place on sheet pan with cooling rack.
7. 7. Refrigerate, uncovered overnight.

Day Of

8. 8. Two hours before you are ready to serve the turkey, preheat the oven to 425°F.
9. 9. Remove the turkey parts from the fridge.
10. 10. Drizzle with olive oil.
11. 11. Place turkey in oven.
12. 12. Roast for 30 minutes.
13. 13. Rotate.
14. 14. Reduce the oven temperature to 400˚F.
15. 15. Continue cooking until breast is 160 and thigh is 170.

Note: This is the best way, and the only way I plan to ever prepare Turkey. Less mess, stress, effort all while tasting better.

I diverge slightly from the break down in that I don't keep the wings and arms for eating and use for stock instead. I've found that no one loves eating those pieces and they are high effort to breakdown so I put them to stock.

I also use Brian's recipe for turkey stock and turkey gravy