Cured Rosemary Turkey Recipe

Helena Darling, Ashland, OR

Letting this turkey dry-cure inside a home-ground combined salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds accounts for incredible, earthy flavor once it's roasted.

Ingredients

3 tablespoons dried marjoram

3 tablespoons dried thyme

1 tablespoon black peppercorns

2 teaspoons anise seeds

12 fresh rosemary sprigs (3 in. each)

12 cloves garlic, peeled

Step 1

Three days before serving, within a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.

Step 2

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and outside; pat dry. Cut off wing ideas to the first joint and reserve for gravy. Rub half the herb mixture throughout turkey; sprinkle vacationing in body cavity. Cover and chill for 72 hrs.

Step 3

Preheat oven to 325° (convection a bad idea). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to split up skin from breast. Spread about 50 % the butter over breast under skin. Melt remaining butter and brush lightly over the surface of turkey. Coat a V-shaped rack with cooking-oil spray and set inside a 12- by 17-inch roasting pan. Place turkey, breast down, around the rack. Roast turkey for 1 3/4 hours.

Step 4

Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted decrease through thickest component of breast on the bone registers 160°, 45 to 1 hour longer.

Step 5

Tip turkey to drain juices from cavity into pan and transfer with a platter. Let stand inside a warm place, uncovered, for 15 to half-hour. Finish gravy, then carve turkey.

Step 6

Chef's Notes

Use a turkey that wasn't infused with broth or butter.

Total time doesn't include curing.

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symorgan's Review

2013-11-29T06:37:24-05:00 dillyletts

Alikdj's Review

2013-11-28T01:51:05-05:00 CEPlank

I found this receipe recently and have been rendering it ever since I did. It is amazing-the best turkey we've been able to!

jordan198's Review

2013-11-08T19:20:32-05:00 Lakeside5

Do I need to put water at the base of the roster...and baste the turkey, I have never developed a turkey before so Im sorry if these questions seem silly :)

TriedandTRU06's Review

2013-11-06T09:10:05-05:00 DaisyCO

AliB562's Review

2012-11-06T06:38:32-05:00 Alikdj

I first made this turkey for Thanksgiving if the recipe was released in Sunset magazine. My sister and brother-in-law came over for lunch that year. They wanted the recipe, and DUPLICATED the full meal at their apartment the following week. When asked why, they replied that they can couldn't get enough on the turkey, coupled with to make more by themselves! It's THAT good. :-)

topper46's Review

2011-11-25T18:35:05-05:00 takeaction

Family loved it this past year. Having it again this current year...Easy...

fyoosh's Review

2010-11-21T17:18:51-05:00 Cor999

I found an original recipe in Sunset magazine five-years ago, and have absolutely been making this since! My best friend was there the initial time I got, and after this SHE has been which makes it also. This is, definitely, THE best turkey (and gravy!) I have tasted. I have had one or two people (that I have considering the recipe to) let me know they have scaled it down and put on the extender on chicken also, with accomplishment. If you are unsure about it... DO NOT BE. It really is fabulous, and I hope Helena Darling realizes such a gem she's got in this recipe! If I could leave her with a hug, I would! :D I have the spice rub these sites are ready to go for tomorrow, and I cannot possible until Thursday to relish this again. The only ingredient that could be a little harder to discover would be the juniper berries. I get them for a local spice shop.

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