Bourbon-and-Brown-Sugar-Glazed Turkey

• servings: 10 servings

Ingredients

6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2¼ tsp. Morton kosher salt

2 Tbsp. coarsely ground pepper

1 Tbsp. granulated sugar

1 Tbsp. paprika

1 12–14-lb. turkey, neck and giblets removed

1 head of garlic, halved crosswise

2 sprigs rosemary

Extra-virgin olive oil (for cooking; 5–7 cups)

½ cup (packed) light brown sugar

½ cup bourbon

2 Tbsp. soy sauce

2 Tbsp. unsalted butter

1 tsp. paprika

Directions

Mix 6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2¼ tsp. Morton kosher salt, 2 Tbsp. coarsely ground pepper, 1 Tbsp. granulated sugar, and 1 Tbsp. paprika in a small bowl; set dry brine aside. Place one 12–14-lb. turkey, neck and giblets removed, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a boning or chef’s knife, cut through joint to separate wing from breast. (If you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket.) Remove wing; repeat on other side.

Hold 1 leg and cut through skin holding it to carcass. Pull leg back until ball joint pops out of its socket; cut through joint to separate leg. Repeat on other side.

Turn breast over and using a pair of kitchen scissors, cut out backbone. Reserve for stock, if desired. Arrange turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle reserved dry brine generously over both sides of turkey pieces, patting to adhere. Let sit at room temperature at least 1 hour. Do Ahead: Turkey can be brined 1 day ahead. Leave uncovered and chill.

Brush excess dry brine from turkey legs (do not rinse) and place in your smallest heavy pot that will fit legs in a single layer (they can overlap slightly). Add 1 head of garlic, halved crosswise, and 2 sprigs rosemary; pour in extra-virgin olive oil (5–7 cups) to barely cover legs. Bring to a simmer over medium heat. Reduce heat so oil is at a bare simmer, cover, and cook, adjusting heat as needed, until tender (meat will start pulling away from bones), 2½–3 hours. Let cool until just warm, about 1 hour. Do Ahead: Turkey legs can be cooked 2 days ahead. Cover and chill in oil.

Place a rack in middle of oven; preheat to 425°. Brush excess dry brine from turkey breast and wings. Remove wire rack with turkey pieces from baking sheet. Clean baking sheet; pour in 1 cup water and return wire rack with turkey pieces. Roast, rotating baking sheet halfway through, until golden brown all over, 25–30 minutes.

Meanwhile, bring ½ cup (packed) light brown sugar, ½ cup bourbon, 2 Tbsp. soy sauce, 2 Tbsp. unsalted butter, and 1 tsp. paprika to a simmer in small saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved and glaze is reduced by about a third, 5–7 minutes.

Reduce oven temperature to 325° and continue to roast turkey pieces, brushing lightly with glaze every 15 minutes (don’t use all of it; save some for legs), until an instant-read thermometer inserted into thickest part of breast registers 150° and skin is deep golden brown and shiny, 50–60 minutes. Transfer breast and wings to a clean cutting board; let rest 30–60 minutes. Reserve rack and baking sheet.

Increase oven temperature to 425°. Pour ½ cup water into reserved baking sheet (no need to clean). Remove legs from oil; arrange on reserved rack and wipe off excess oil. Roast until skin is golden brown, 15–20 minutes. Continue to roast, brushing with glaze every 5 minutes, until well coated and deep golden brown and shiny, 12–15 minutes longer.

Meanwhile, pour oil from confit into a tall container and chill. Once fat is set, skim from surface; place in another airtight container. Reserve separately in refrigerator for another use. (Use fat to roast potatoes and stock to make gravy).

Transfer legs to a platter (no need to rest). Slice breast and arrange meat next to legs along with wings. Editor's note: This recipe was first printed in our November 2016 issue and has been updated for style.