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Epicurious
Bon Appétit

Expertly Spiced and Glazed Roast Turkey

By Andy Baraghani and Brad Leone

4.4

(11)

Top view of roast turkey slices garnished with herbs on a white serving platter.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou

Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it.  

  

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