Recipe courtesy of Jeff Mauro
Show: The Kitchen
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50 hr 5 min
15 min
10 to 15 servings
50 hr 5 min
15 min
10 to 15 servings



Watch how to make this recipe.

Special equipment: an instant-read thermometer

Ask your butcher to cut the turkey into pieces: legs, thighs and wings separate and an attached double breast. Put the pieces skin-side up on a wire-racked roasting pan and thoroughly rub the kosher salt under and over the skin. Leave lightly covered in the fridge for 2 days, but as all dry-brining methods go, uncover for the last 6 to 8 hours to "dry out" the skin.

When ready to roast, preheat the oven to 450 degrees F.

Put the turkey pieces skin-side up in the roasting pan (no rack), then arrange the celery, onions, herbs and garlic in between the pieces. Season with freshly cracked pepper and dot everything, especially the turkey skin, with tablespoon-size pats of butter.

Roast the turkey for 30 minutes, then lower the temperature to 325 degrees F and continue to cook until the breast registers 165 degrees F on an instant-read thermometer, another 45 minutes to 1 hour. Let rest, uncovered, for at least 20 minutes before serving.

I recommend traditionally carving the breast, hand-shredding the thighs and serving the other pieces on the side.

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