Turkey Two Ways
Cooking the turkey in sections is an easy way to make sure that both the white and dark meat stay tender and juicy. For an alternative way to flavor the turkey, omit the dry brine and spiced turkey rub. Instead, use our turkey brine mix and prepare a liquid brine according to the package instructions, then brine all of the turkey pieces in the refrigerator for 4 to 6 hours. Remove the turkey pieces from the brine, rinse and pat dry. Cook the thighs and drumsticks as directed below. Roast the turkey breast as directed, brushing it with our cider bourbon roasting glaze every 10 minutes during the last 30 minutes of roasting.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turkey | 100g cooked | 189 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fresh turkey, 16 to 18 lb., neck and giblets removed
- 6 to 8 Tbs. dry brine
- 2 Tbs. spiced turkey rub
- 8 garlic cloves
- 2 bay leaves
- 6 fresh thyme sprigs
- 1/2 Tbs. peppercorns
- 2 1/2 quarts canola oil, or as needed