Serves: 8-10 Time: 1-½ hours
● 12-14lb. turkey, neck and giblets removed (either break down yourself or ask your butcher)
● 2 tbsp whole black peppercorns
● 2 tbsp whole pink or black peppercorns
● ¼ cup kosher salt
● 2 tbsp garlic powder
● 2 tbsp onion powder
● 1 tbsp smoked paprika
● 1 tbsp + ⅓ cup light brown sugar
● Handful of herbs of your choice
● 4 cloves of garlic confit
● 2 strips of orange zest
● ⅓ cup soy sauce
● ⅓ cup sherry or red wine vinegar
● 6 tbsp vegetable or canola oil
Grind peppercorns in a mortar and pestle and transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, 1 tbsp brown sugar, and mix together. Place turkey pieces skin side up on rack over baking sheet. Generously coat in mixture and allow to rest in fridge uncovered for 24 hours, or up to 2 days.
Remove turkey from wire rack and rinse baking sheet and rack if needed. Line sheet with layers of foil and replace rack. Place turkey pieces, skin side up, and allow to come to room temperature, about 2-3 hours. Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining ⅓ cup brown sugar in a small saucepan over medium heat until sugar is dissolved and glaze thickens, about 10 minutes. Remove from heat.
Place oven rack in position 2 or 3 and preheat to 400°F Convection Roast, or rack 1 in the Wolf Convection Steam oven at 400°F. Rub turkey pieces with oil and pour 1 cup of water into baking sheet (water only if you are not using the steam oven). Place the temperature probe in one of the turkey breasts to begin, and set probe temp alert to 163°F. Roast turkey until skin is mostly brown, about 25 minutes. Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 20 minutes. Add more water to the pan in small increments as needed, if not using steam oven. Once the turkey breast reaches temp, remove from the oven and now place the probe in one of the thighs, setting it to 178°F. Once thighs reach temp, remove from oven. Allow all turkey pieces to rest for at least 1 hour before slicing.