Emmanuel Duverneau's Famous Thanksgiving Turkey

Name: Emmanuel Duverneau's Famous Thanksgiving Turkey
Prep time: 1 day
Cook time: 2 hr 30 min
Yield: 12
Ingredients: kosher salt; dark brown sugar; coriander; black pepper; butter; garlic; lemon zest; rosemary; thyme; sage; oregano; onion powder; smoked paprika; olive oil; maple syrup; soy sauce; rice vinegar; Worcestershire sauce; orange zest; Better Than Bouillon; porcini mushrooms; shallots; flour; turkey 12 lb

The viral 100M-view Thanksgiving turkey with crispy skin from a salt, brown sugar and coriander dry brine, juicy meat from herby compound butter under the skin, and a sweet-savory maple-soy glaze finished with umami-packed porcini gravy.

Prep1 day

Cook2 hr 30 min

Serves12

Ingredients

kosher salt
dark brown sugar
coriander
black pepper
butter
garlic
lemon zest
rosemary
thyme
sage
oregano
onion powder
smoked paprika
olive oil
maple syrup
soy sauce
rice vinegar
Worcestershire sauce
orange zest
Better Than Bouillon
porcini mushrooms
shallots
flour
turkey 12 lb

Instructions

Spatchcock the turkey: pat dry, cut out backbone with poultry shears, flatten breast-side down on cutting board.
Make dry brine: mix kosher salt, brown sugar, coriander and black pepper. Rub all over turkey including under skin. Refrigerate uncovered 24-48 hours.
Make compound butter: mix butter, garlic, lemon zest, rosemary, thyme, sage, oregano, onion powder, smoked paprika. Lift skin and rub butter on breast and thigh meat. Drizzle oil on skin.
Roast at 325F on wire rack until breast reaches 130F (about 1.5-2 hours).
Make maple soy glaze: combine butter, maple syrup, soy sauce, rice vinegar, Worcestershire, thyme, rosemary, orange zest. Boil until coats spoon, 10-15 min.
Glaze turkey every 15 min until breast reaches 165F and thighs 185F (30-45 min more).
Rest 30 min before carving. Serve with umami-packed gravy.

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