Recipe Details

Ingredients

• 1 (10- to 12-pound; 4.5- to 6-kilogram) turkey

• 2 tablespoons (35g) kosher salt

• 1 tablespoon vegetable oil

• 1 tablespoon paprika

• 1 teaspoon smoked paprika

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon ground yellow mustard seeds

• 1/2 teaspoon ground coriander seeds

• 1/2 teaspoon ground cumin seeds

• 1/4 teaspoon ground cayenne pepper

• 1 teaspoon granulated garlic powder

• 1 teaspoon granulated onion powder

• 1 teaspoon ground sage

• 2 tablespoons (40g) light brown sugar

• 1 tablespoon baking powder

Description

1. At least 1 day and up to 3 days before cooking, remove the backbone from the turkey by cutting down either side of the spine with a pair of heavy-duty poultry shears. If necessary, use a cleaver or a heavy chef's knife to cut through the joints where the thigh meets the backbone. Alternatively, ask your butcher to butterfly your bird for you.
2. Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. Using a sharp paring knife, cut along the top and bottom of both halves of the bone. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock.
3. Lay the bird flat on a cutting board with its legs splayed out. Press down firmly on the breast to crack the bone so the turkey lies flat. Rub the skin all over with oil. Combine salt, paprika, smoked paprika, black pepper, mustard seed, coriander, cumin, cayenne, garlic powder, onion powder, sage, brown sugar, and baking powder in a small bowl and mix until homogeneous. Rub mixture over entire surface of turkey, coating it thoroughly. Transfer turkey to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least overnight and up to 3 days.