Obviously first step. Thaw the bird. None of this will likely work with a frozen bird.
Use a blade-style coffee/spice grinder to prepare the seasoning.
- Coarsely grind the peppercorns and allspice berries by pulsing 3 to 4 times.
- Add the dried thyme and pulse 3 more times.
- Combine the salt, rubbed sage, and ground spices in a small bowl and set aside.
Clean and prepare the bird for seasoning.
- Remove turkey from packaging. Find giblet & neck. (Reserve for stock or gravy.)
- Set the bird on a stable work surface with the breast side down.
- Using the kitchen shears, cut along one side of the backbone. Turn the bird around and cut along the other side of the backbone. (Reserve for stock or gravy.)
- Discard any fat pockets or excess skin found inside the bird.
- Place the turkey on a firm surface with the breast side up. Use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.
Use the previously prepared seasoning to season the bird.
- Place the bird, breast-side down on a cooling rack set inside a sheet pan.
- Sprinkle about half of the seasoning on the bird.
- Flip the bird over so it is breast-side up. Turn the wings backwards, tucking the tips under the forewings.
- Season with the remainder of the mixture.
Store the bird, uncovered, on the bottom shelf of your refrigerator for 4 days.
Let the bird come up to room temperature for a bit by letting it sit on the counter (uncovered) for 1 hour.
Prepare the bird for cooking.
- Insert your probe thermometer into the thickest part of the breast meat.
Initial Browning
- Align oven racks so that the bird will sit in the center of the oven
- Pre-heat the oven to 425°F.
- Place the turkey (still on the cooling rack in the sheet pan) in the oven.
- Add 1 cup of water to the sheet pan to prevent drippings from smoking.
- Close oven door. Do Not Open the Oven Door until Cooking is Done!
- Set timer for 30 minutes.
Roasting
- After the initial 30 minute timer has elapsed, reduce the heat to 350°F.
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Continue cooking the bird until the temperature probe reads 155°F. Approximately 40-50 minutes.
Smaller birds will have less carryover heat. Adjust by allowing temperature to come up higher for smaller birds before removing from oven.
Resting
- Turn off oven
- Remove turkey (and pan) from oven and place on counter. (Carryover heat will take the final temperature close to 165°F.
- Cover and allow to rest for at least 15 minutes before carving.