From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
1-3 days prior to cooking, remove the giblet pouch from the turkey and pat it dry with paper towels. Place it on a rimmed baking sheet and sprinkle it evenly with the kosher salt on the outside, inside the cavity, and under the skin over the breast meat. Refrigerate uncovered for up to 3 days.
2
When you're ready to cook the turkey, remove it from the refrigerator and let stand at room temperature for 1-2 hours.
3
Preheat the oven to 350 degrees. Place the olive oil, chopped rosemary, smoked paprika, and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey evenly with the olive oil mixture.
4
Place the orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey. Truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.
5
Place the turkey in the oven and cook for 2 1/2 – 3 hours, depending on the size, or until a thermometer inserted into the thickest part of the breast registers 160 degrees.
6
Let the turkey stand for a minimum of 20 minutes covered loosely with foil, then place on a cutting board. Carve and enjoy!
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Tips & Tricks (5)
- Maximize Dry Brine Timing ⏰Apply the dry brine mixture 24-48 hours before roasting for optimal salt penetration and seasoning distribution throughout the meat, resulting in superior flavor and moisture retention.
- Orange & Garlic Aromatics 🍊Halve the navel orange and smash garlic cloves, then place inside the turkey cavity along with fresh rosemary sprigs to infuse subtle citrus and herb flavors from within during roasting.
- Crispy Skin Science 🔑Pat the turkey completely dry before roasting and brush with extra virgin olive oil mixed with smoked paprika; this creates a protective layer that renders fat and develops that coveted golden, crispy exterior.
- Strategic Rotation Method 🔄Rotate the turkey 180 degrees halfway through cooking to ensure even browning and prevent the breast from overcooking while dark meat finishes—aim for 12-15 minutes per pound at 425°F initially, then 325°F.
- Rest & Carryover Cooking ⏸️Remove turkey when thigh reaches 160-165°F internal temperature, then rest uncovered for 20-30 minutes—carryover heat will bring it to perfect 165°F while juices redistribute for ultimate tenderness and juiciness.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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