Spiced and Glazed Roast Turkey

Our mission: A Thanksgiving turkey with juicy breast meat, tender dark meat, and plenty of deeply browned skin. Andy Baraghani and Brad Leone’s solution? Break the bird into five pieces: two wings, two legs, and one whole breast. Roasting the bird in parts gives you more control over when each piece is done—no dry breast meat or tough legs.They didn’t slouch on flavor either. A peppery dry brine with garlic powder, onion powder, and smoked paprika gets to work 24–48 hours before the turkey goes into the oven. Then comes the glaze: a savory-tangy mix of soy sauce, vinegar, brown sugar, orange zest, and herbs. Brushed onto the turkey as it roasts, it builds a glossy, deeply burnished finish. And because the pieces cook on a wire rack set inside a baking sheet, you get more exposed skin for browning and a more even cook overall.If the idea of doing surgery on a raw turkey gives you a stress rash, ask your butcher to do it—even at the supermarket. Request a 12–14-lb. turkey cut into five pieces, with the thighs attached to the drumsticks, the breast left whole, and the backbone removed. If they ask why, just say: Yes, you’re making that ridiculous Bon Appétit recipe. If you’d rather do the honors yourself, here’s our guide to breaking down a whole turkey.Spiced and Glazed Roast Turkey FAQCan I use a pre-brined turkey?Choose an unbrined turkey for this recipe. Many supermarket birds are already treated with a salt solution, sometimes labeled “self-basting,” “enhanced,” or “contains a solution.” Adding this dry brine on top can make the turkey overly salty. Check the packaging before you buy.Should I rinse off the dry brine before roasting?No. Leave the seasoning on the turkey when you coat it with oil. Some of the spice mixture may rub off, but that’s fine. There’s no need to rinse the bird, and washing raw poultry can spread bacteria around your kitchen.Can I use the pan drippings to make gravy?Yes, but taste them first. Between the seasoned dry brine and soy-based glaze, the drippings can be quite salty and intensely flavored. Use them sparingly and taste your gravy before adding more salt. For a simpler option, try our Make-Ahead Gravy, which doesn’t require drippings at all.Read our guide to turkey cooking times, no matter the bird’s size or your preferred cooking method.