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1
Place salt, brown sugar, garlic powder and dried rosemary in a small bowl. Work with fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. Sprinkle and pat brine all over outside and inside of turkey, nudging some into crevices. Chill bird, uncovered, for at least 12 hours and up to 2 days.
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2
Remove turkey from rack and rinse baking dish. Line with 3 layers of aluminum foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Allow turkey to sit at room temperature for 2-3 hours.
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3
Preheat oven to 450 degrees. Loosen skin on turkey breasts and spread 2 tablespoons of butter underneath skin atop both breasts. Smear outside of turkey with another 2 tablespoons of butter.
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4
Tie legs with kitchen twine and transfer turkey to oven. Pour 1 cup water into baking sheet and roast, rotating pan after 15 minutes, until skin is golden brown, approximately 30 minutes.
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5
Meanwhile, heat 4 remaining tablespoons of butter, vinegar, honey, Worcestershire sauce, rosemary, garlic, and orange zest over medium heat until bubbling and slightly thickened, about 7 minutes. Reduce heat to low to keep warm.
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6
Reduce oven temperature to 300 and continue to roast turkey, brushing glaze every 30 minutes and adding an additional 1/2 cup of water to the baking sheet to retain liquid. Continue until the thickest part of breast reads 150 degrees on an instant-read thermometer, about 60-90 minutes longer when skin reaches brown, crisp and shiny look.
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7
Transfer turkey to a cutting board and allow to rest 30 minutes before carving.
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8
Recipe & images courtesy of 'Caramelized'
