For a 12 – 14 pound turkey…rub it down right before you roast it, almost as good as a 3 day brine and WAY easier!
1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg
How I cook my turkeys…
Rub the dry rub under the skin all over the turkey (don’t waste a lot on the back). Put any extra in the cavity.
Place breast side up in the roasting pan. It doesn’t hurt to put a few carrots and some celery in the bottom of the pan for the gravy…
Cover the skin with 5-6 pieces of bacon.
Roast, uncovered at 425 degrees for 30 – 45 minutes, or until the bacon is pretty crispy.
Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird – it will spill out, that’s ok.
Cover with foil, or a lid, if your roasting pan has one. You want a tight seal…
Return to the oven, lower the temperature to 325 and cook for approximately 2.5 – 3 hours, depending on the size of your bird. Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so…DELICIOUS and so easy!