The Turkey that makes me like turkey

For the last two Thanksgivings I have cooked my turkey in a non-traditional way.  Although my turkey may not make it as a Norman-Rockwell-style centerpiece it does turn out so juice, flavorful and amazingly delicious that I don't care that it doesn't look a certain way. If I have to make turkey, then I'm making it this way.

This recipe originally included bacon which I've listed as an optional ingredient below.  It turns out delicious either way, but although I love bacon I actually like this recipe better without the overwhelming smoky salty bacon thing going on.  I've made it both ways and I think you will be happy either way.


Best Turkey Ever (or Turkey so good you won't believe it is turkey)
(adapted from a Gourmet recipe for chicken)

1 12-15 pound turkey (preferably fresh, local and farm raised/. Don't do this dry brine with a kosher turkey or a frozen bird that has been injected with a salt/water solution)
a very sharp kitchen knife
2 tablespoons fine sea salt
2 tablespoons white granulated sugar
1 tablespoon garlic powder
1 teaspoon each oregano, dried rosemary, thyme, sage
1-2 heads of garlic
olive oil
4-6 sprigs fresh rosemary
(optional: 1/2 pound unsliced bacon, cut into cubes)
1-2 cups dry white wine

Two Days before you plan to eat
1. Cut turkey up into 2 wings, 2 drumsticks, 2 thighs, one back (leave whole) and one whole breast. I leave the breast whole because I think it keeps the white meat from drying out. Arrange pieces on two sheet pans with space around them.

2. Combine sea salt, sugar, garlic powder and whatever dry herbs you are using.  Sprinkle over all surfaces of turkey pieces.  If you feel like it, rub the mixture in to the turkey skin, flesh... if not, don't worry about it.

3. Put turkey in refrigerator, uncovered until you are ready to cook it.


The day you plan to eat
1. Preheat oven to 450 degrees. Take turkey out of refrigerator to come to room temperature.

2. Brush turkey pieces with olive oil.  Scatter garlic cloves around turkey pieces.  Arrange rosemary sprigs under turkey pieces. If you are using the optional bacon then scatter them around the turkey pieces now.

3. Roast turkey pieces for 30 minutes or until skin is golden brown.  Pour white wine over each turkey piece. Close oven and turn temperature down to 300 degrees. Continue roasting at low temperature until done (30-45 minutes more).  Remove from oven when internal temperature is 155 in thigh and breast.  Allow turkey to rest at least 1/2 and hour before eating (1 hour is even better if you can).

4. If you feel like making it "fancy" arrange pieces on a serving platter.  The pan drippings, while not a traditional gravy are delicious... feel free to scrape them into a bowl and pass them around with a spoon.