Glazed and Lacquered Roast Turkey

Ingredients

• Salt
• Butter
• Sugar
• Brown sugar
• Soy sauce
• Pepper
• Bay leaves
• Juice
• Molasses

Directions

1. To take out the wishbone, lift the skin at the neck end so you can see the meat, then use a small paring knife to cut down both sides of the bone and free it from the flesh. Tug hard on each side until it snaps loose. If it breaks, hold any leftover pieces with a paper towel and pull them out. This small bit of prep makes the breast much simpler to carve later.
2. In a spice mill, process the bay leaves, peppercorns, and allspice until they are finely ground. Transfer to a medium bowl and mix with the salt, sage, and ¼ cup brown sugar. Sprinkle the dry brine generously inside the cavity, then massage it over the entire outside of the turkey, pressing it on until all of the mixture is used. Set the turkey on a large rimmed baking sheet and refrigerate it, uncovered, for 8–12 hours.
3. Rinse the turkey well to wash away the brine, then pat it dry thoroughly. Leave it on the baking sheet for 3 hours so it can come to room temperature.
4. While the turkey sits, combine the vinegar, soy sauce, and the remaining ¼ cup brown sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer, stirring now and then, until the glaze thickens to a molasses-like texture, 5–8 minutes. It needs to be quite thick so it will stay on the turkey; if it looks too thin, keep cooking it. Set the glaze aside to cool.
5. Heat the oven to 325 degrees. Working from the neck end, carefully slip your fingers between the turkey skin and breast meat to loosen the skin. Tuck the butter pieces under the skin, arranging them evenly over the breasts. Spray a piece of foil large enough to cover the breast with nonstick spray. Lay it over the breast, sprayed side against the turkey, keeping the thighs uncovered and tucking the end into the cavity. This protects the skin during the first part of roasting. Set the turkey breast side down on a V-shape roasting rack inside a large roasting pan. Roast until the back of the turkey is golden, 50–60 minutes.
6. Take the turkey out of the oven and move it to a clean rimmed baking sheet using oven mitts or 2 pairs of tongs. Flip it so the breast faces up, then return it to the rack in the roasting pan and remove the foil. Add any juices from the baking sheet to the pan. Roast until the breast is golden and the skin has crisped, 35–45 minutes.
7. Pull the turkey from the oven and brush the glaze all over it. Put it back in the oven and keep roasting, checking the temperature every 5 minutes, until an instant-read thermometer pushed into the thickest part of the breast near the neck reads 150 degrees. The temperature will continue to climb while it rests. This should take 15–25 minutes. Move the turkey to a platter and rest it for 1 hour.
8. Raise the oven temperature to 450 degrees. Brush the turkey with another even coating of glaze. Roast it again, keeping a close eye on it so the glaze does not scorch, until the skin is glossy, crisp, and deep golden brown, about 5 minutes. Transfer the turkey to a clean platter and rest it for 30 minutes before carving.
9. Do Ahead: The turkey may be brined 2 days ahead. Brine it on Tuesday, rinse it on Wednesday, and refrigerate it overnight so it is ready to roast on Thursday.