Food Network Magazine - (11)November 2019

DRY-BRINED TURKEY BREAST

WITH SLOW-ROASTED LEGS

ACTIVE: 4 hr l TOTAL: 4 hr (plus overnight dry-brining)

SERVES: 8

¼ cup kosher salt

Freshly ground pepper

2 tablespoons finely chopped fresh thyme,

plus 8 sprigs

2 tablespoons finely chopped fresh rosemary,

plus 4 sprigs

1 12- to 14-pound turkey, thawed if frozen,

neck and giblets removed

2 heads garlic, halved

2 lemons, (1 halved, 1 sliced)

4 bay leaves

1 large shallot, quartered

¼ cup extra-virgin olive oil

1. Dry-brine the turkey: Combine the salt,

2 teaspoons pepper and the chopped thyme and

rosemary in a small bowl. Cut off the turkey legs

(thighs and drumsticks together). Put the turkey

breast and legs on a rimmed baking sheet. Season

the turkey breast inside and out and the legs all

over with the salt mixture. Stuff the turkey cavity

with 1 halved garlic head, the halved lemon,

4 thyme sprigs and 2 rosemary sprigs. Cover and

refrigerate overnight.

2. Position one oven rack in the bottom position

and one right above it; preheat to 350 ̊. Combine

the remaining halved garlic head, 4 sprigs thyme,

2 sprigs rosemary, the sliced lemon, bay leaves

and shallot in a 9-by-13-inch baking dish. Add the

olive oil and stir to combine. Place the turkey legs

skin-side up in the baking dish and cover with foil.

3. Roast the turkey legs on the bottom oven rack

until just tender when pierced with a sharp knife,

about 2 hours. Uncover the legs and continue

to roast until the skin is golden and the legs are

completely tender, 1 to 1½ more hours.

4. Meanwhile, for the turkey breast: Set a rack

in a large roasting pan. Place the turkey breast

breast-side up on the rack; let sit at room

temperature 30 minutes. Once the turkey legs

have been roasting for about 30 minutes, place the

roasting pan with the breast on the rack above

the legs; roast until the skin is deep golden brown

and a thermometer inserted into the thickest part

without touching the bone registers 160 ̊,

2 to 2½ hours. Let the breast rest 30 minutes

before carving. (If the turkey breast is done before

the legs, move the legs to the higher rack to help

them brown. If the legs are done before the breast

is done resting, set aside and tent with foil to

keep warm.)

5. Serve the turkey legs and breast with the

roasted garlic, lemon and shallot.

108 FOOD NETWORK MAGAZINE ●NOVEMBER 2019

Dry-Brined

Turkey Breast with

Slow-Roasted Legs

̛ɟƚΦ

If you’re

planning to brine,

don’t buy a kosher or

self-basting turkey (it’ll

turn out too salty), and

add the drippings to

your gravy gradually

so you can control

the saltiness.