Serves: 6 to 8
Ingredients
1 12-14lb. turkey
6 bay leaves
2 teaspoons black peppercorns
2 teaspoons allspice berries (or 1 teaspoon ground allspice)
2 teaspoons dried sage
1/2 cup kosher salt
Lacquered Glaze:
1 4.5oz jar La Rustichella Black Truffle Honey
1/3 cup brown sugar
Directions
Rinse turkey with cool water, remove the neck and giblets, and pat dry with paper towels.
Place bay leaves, peppercorns, allspice, and sage in a mortar and pestle or spice grinder. Grind until powdery and stir together with salt until combined.
Pack turkey all over with seasoned salt, cover, and refrigerate for 8-12 hours.
Preheat oven to 350°F.
Rinse salt from the turkey and pat dry again with paper towels.
Cover turkey breast with aluminum foil, tucking the excess foil into the cavity. Place turkey (foil covered) breast-side down on a rack-lined roasting sheet.
Roast turkey for 60 minutes until the bottom side of the turkey has browned slightly.
Meanwhile, combine truffle honey, balsamic, soy sauce, and brown sugar in a medium saucepan, whisk to combine, and bring to a simmer over medium-high heat. Continue to simmer until the glaze has reduced by half and has thickened to the consistency of molasses. Remove from the heat and let cool slightly to room temperature.
Invert turkey, breast side up, return to the oven, and roast for 30 minutes or until slightly golden. Brush turkey with glaze, return to the oven, roast for 10 minutes, and repeat brushing the turkey with glaze and roasting for 10 minutes. Continue this process until the turkey’s internal temperature* reaches 150°F and the skin is crispy and caramelized.
Brush any remaining glaze over the turkey before serving. Let rest for 30 minutes before slicing.
*Insert the thermometer into the thickest part of the breast.