Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if
INGREDIENTS
Dry Brine
6 tablespoons kosher salt
4 tablespoons black peppercorns, medium ground
1 tablespoon granulated sugar
1 tablespoon paprika
1 12–14-pound turkey
Confit Legs
1 head of garlic, cut in half crosswise
2 sprigs rosemary
Olive oil (for cooking; 5–7 cups)
Breast and Assembly
½ cup (packed) light brown sugar
½ cup bourbon
2 tablespoons soy sauce
2 tablespoons unsalted butter
1 teaspoon paprika
RECIPE PREPARATION
Dry Brine
Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.
FULL RECIPES
