Turkey's like never been my favorite thing but to me this is like dangerously close to perfection So today we're making maple butter glazed turkey because it's Thanksgiving this approach roasts in pieces Browns and Cooks more evenly is easier to carve and it's on the table that much faster so a dry brine for like a 12 to 14 pound.
Bird I'm using two-thirds of a cup of diamond crystal kosher salts if you were using Morton kosher salt you'd want to use about half of that amount a tablespoon of black peppercorns I'm just going to grind them up it's really nice to use fresh but listen if you got pre-ground it's fine I'm then going to use garlic powder.
When you're adding that much salt to something a little bit of sugar is nice because it has a way of rounding out that salinity it's going to literally caramelize in the oven so we're going to break down the turkey this is where you really have to set yourself up for Success because like we're about to get straight Dexter on.
This thing part of breaking down a turkey or any bird for that matter is knowing where to expect to find bone if you simply cut down right here flush with the edge of the breast you're gonna hit solid upper wing bone you need to pull the wing out and cut in as a way of exposing the wing joint.
Because it's buried inside the breast so like it's deep in there but if you go in with the point you'll have a much better time separating it removing the legs like is a little bit more intuitive you'll see like that natural spot where the two things want to separate you know the legs are literally just being held on you know by like less than you would.
Imagine you just want to leave more skin on the breast relative to the inside of the thigh at this point pulling the leg open to expose the joint flip the turkey over and I'm going to only cut as much as I need to to kind of get around the oyster kind of scoop it away from the backbone and then I'm just following the line of.
The backbone and I'm pulling as much as I'm cutting so let's see it on the other side really trying to preserve more skin on the breast as much as I can once I'm down to about where the joint is I'm just pulling it open I'm just carving along the backbone now this is not a bad place to be it.
Looks a little crazy looks like um you know a prop from like Predator all right the first one one of the best films ever made you could stop here and it would not be the end of the world but let me tell you something like you are so close and you've got this okay because basically at this point you can all but break the lower part of that.
Spine and then a knife to finish it you can then use this for stock if you want to go a step further you can cut down on either side of the spine give yourself a little margin so that you're not really going through solid vertebra you're just going through the back of the ribs which are pretty thin and then you can pull that out.
These more heavy duty kitchen shears are great at a couple things one is helping you break down turkeys and chickens the other is cutting up pizza I don't know I'm just like a scissors guy call me crazy so going through you know on either side of the backbone I'm just going to trim these bits of rib just so that this sits.
A little bit flatter yeah so there's our turkey and parts and we're going to season it up now I want to just be like pretty intentional about what I'm doing I don't necessarily need to use every last bit of this it's okay to have excess fall onto the baking sheet below this is going to go into a fridge where.
It's going to sit uncovered one to like 24 hours you know you could truly season this an hour in advance let it sit out and then go right into the oven and it I think it's still going to be better than most classic roasted Birds all right so this turkey has been seasoned and has sat overnight for a day it's like a fair amount of liquid has.
Come off of it now this is an ultra concentrated brine at this point if the turkey were sitting directly in this it would almost cook the meat so you don't want to have the turkey sitting directly in it you want it elevate it above it on a rack I'm just going to put a cup of water in the bottom of the baking sheet that is so that in the early stages as.
Individual drips of fat and juices come down onto the baking sheet they don't burn this gives you a little bit of insurance that again you'll be able to save all of that wonderful fond that forms as the turkey is roasting and to be able to deglaze it and use it as the base of gravy so next just a really light drizzle of.
Neutral oil olive oil would be totally fine that I'm going to Pat onto the meat it's just going to help us with that initial period of Browning before the fat in the turkey itself has started to render and it's going to mean we're getting better Browning sooner you can really just do the top so this is going to go into the oven at.
425 it's nice to have the rack in the lower part of the oven just so that the turkey is not too close to the top there all right and we're gonna let that go for like 20-30 minutes until we start seeing some Browning happening so this is a maple butter glaze just something that's like basically like.
Adding a layer of sweetness and a final blast of flavor to just completely surround the turkey I'm gonna use stick of butter got maple syrup you got to use the good stuff here like actual maple syrup soy sauce rice vinegar is just a wonderful all-purpose very balanced not super.
Harsh vinegar it's just going to balance some of that sweetness just so it doesn't become cloying then finally a tablespoon of Worcestershire sauce I feel like this is kind of one of those like secret weapon ingredients that sort of hides in plain sight a couple sprigs of fresh thyme I'm gonna bring it up to kind of a.
Simmer and take it down until it's gonna coat a spoon get you know a little bit kind of like glazy it looks a little bit like a loose caramel and that's what we're going for so is it glazable here's what we're looking for so this is nice see how like this Browning has like started to happen all right it's also happening a little bit unevenly like I'm.
Already gonna go ahead and rotate this for when it goes back in but that's kind of what we're looking for the skin is dry tight and it's starting to turn golden also at this point do not forget turning the heat down to 300 when you lower the heat after you've gotten your initial good Browning.
You're gonna kind of open up a bigger Sweet Spot in terms of nailing the internal temperature of the turkey and not letting it overcome pastry brush don't try to kill it with glaze in the first pass as long as it just gets like a pretty thin even coat over everything multiple smaller passes you're going to build up the layers of glaze that is the.
Surest path to success all right turkey's going back in so we're gonna check back periodically and reapply the glaze and um Build It Up all right honestly just like pull the turkey out glaze it top side it'll preserve the heat in your oven a little better two glazings three glazings four glazings.
Use the amount of glaze you have in a few layers and also I'm just gonna check in on the temperature here just curious like where we're at internally it's at 1 30 right now so I'd say like probably one more glaze and we should be good good okay yeah this looks pretty amazing it's looking really rendered crispy it.
Smells incredible just like with any you know roast meat especially turkey something bigger needs to rest before we can even think about carving it so 30 to 60 Minutes is a great time to make your gravy and it takes advantage of this literal Liquid Gold all right so there's all this Browns delicious.
Goodness baked onto this baking sheet the best way to loosen it is to just throw some water on it and just throw it back into the oven for like five minutes it's just gonna help kind of steam all that stuff off and you want to capture every last bit of it now while that is in there loosening up we're gonna make our roux so Butter's going in.
Butter is completely melted flowers going in whisk these together see how the fat that butter is starting to kind of like Sizzle around the edges here is just telling me that flour is actually going to be starting to toast here and cook out a little bit all right so while that's cooking I'm just gonna grab out our deglaze roasting sheet.
Oh yeah this is like lifting right off all right now the flower now smells a little bit like lightly toasted almonds I want to put a decent amount of wine in this gravy whisk it to incorporate any lumps of Roux that might be left behind and then cook out that wine so I'm gonna crank the heat right up here and I basically want to reduce this.
Down as fast as possible there's no need to go slow here wine is very much reduced this is the moment to put our deglazed drippings in don't worry if there's like brown bits going in some of that's going to continue to soften and loosen up as this Cooks.
Store-bought broth is fine for this purpose so now that all the liquid is in I can put the ruin and it's not going to seize up on me right and turn this instantly into sludge and I'm going to whisk this together to avoid lumps it's going to dissolve that sort of.
Fatty starchy mixture and I can already feel it getting a good bit thicker one thing to note a roux is only going to fully activate at the point at which the mixture is bubbling it's got to be bubbling in order for it to get all of the benefit of the starch.
You've put in we can just kind of like let that go at a slow roll I'm just going to check in on the flavor here so the biggest thing that we're missing here is salt ideally you're going to let this cook for like 20 30 minutes until the flavors kind of meld and intensify gravy's been going it's thickened up a little bit.
It's reduced down a little bit it's got like really nice body to it I think we can go right to the boat we've already done most of the work the main thing here is carving the breast so I'm basically carving just to the side of the main heel bone that runs down the length of the breast when you've prepped the turkey like this it just kind of.
Wants to come away in one piece it's pretty awesome and again I'm going on the other side of that Keel bone that sort of runs the center if you try to go right down the middle you're just going to hit that bone and it's not going to be as clean a cut I don't really like a carving Fork I.
Just feel like you're just stabbing your meat over and over you lose control you have so much more control with your hands cut the breast into nice even slices and the skin is so nicely rendered and crisp that it actually stays on the meat it's not like just kind of like flying off or like rolling away.
So I'm just carving all the way down the length Okay we lost one piece of skin big whoop so you've got really juicy meat you can see that still kind of like really succulent you've got rendered fat Under the Skin the skin itself is very crisp obviously very evenly golden brown this technique and letting the bird rest I don't have juices pooling all over the.
Place here like nobody has to eat piping hot turkey you do this a little bit in advance it's fine there's nothing really to be done with the dark meat other than you know you can separate the drumstick from the thigh again just knowing like where to cut just that seam where the two things meet is the key also like I don't always necessarily put.
Out all the turkey at once don't overcrowd it just for the sake of looks you know I'm pulling out just like kind of a mid slice here and then a little pour of gravy gravy is going on real nice turkey is retained like a lot Mr and then when you get a piece of that.
Lacquered skin I mean it's so completely rendered and toothsome I think like we did something really special with that glaze and then I think in here like that's where like you know the skin is going to be like crispy in a way that you're just not used to experiencing like that little bit with the oyster.
Seen a lot of that seasoning a lot of heat rendered and then picked up the lacquer I mean it's like it's a really nice mouthful yes you got to do a little bit of extra work on the front end all right in order to roast it in Parts but the carving process is so much easier the color and the flavor you're able to capture from that turkey.
Is so much better honestly it's my new default go-to you'd have to make a pretty convincing argument to ever keep a turkey whole for roasting but I don't know it was always next year foreign