"Contrary to how it may appear, popping a whole turkey in the oven is probably the most challenging way to cook it (the breast cooks at a different pace than the legs; the wings are prone to burning; it's heavy and awkward to maneuver). Removing the backbone takes some time and effort (and disposable gloves) up front, but like a Roth IRA, the payoff is more painless."
"Take care not to reduce the glaze too far when it cooks on the stovetop. It should remain quite saucy so it coats the meat thinly. Switch to hot paprika if you want a whisper of heat throughout. Split the cooking over a few days; brine your bird up to 3 days ahead, cook the legs up to 2 days ahead, then roast the breast and glaze everything on the big day."
Roasting a whole turkey is challenging because the breast cooks at a different pace than the legs, wings can burn, and the bird is heavy and awkward to handle. Removing the backbone requires time, effort, and disposable gloves but makes cooking less difficult. A sticky bourbon-brown sugar glaze delivers shiny, prettily browned skin and simplifies finishing. Keep the glaze saucy and avoid reducing it too far on the stovetop so it coats the meat thinly. Use hot paprika for a gentle heat. Split tasks over days: brine up to three days, cook legs earlier, roast and glaze on serving day.
Read at Bon Appetit
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