DRY BRINED MINI TURKEY
1 teaspoon whole peppercorns
4 bay leaves, crushed
1 teaspoon dried sage leaves
1 tablespoon brown sugar
1 teaspoon garlic powder
1 tablespoon kosher salt
1 whole turkey, about 7 pounds, thawed and dried inside and out with paper towels
4 tablespoons unsalted butter
Fresh herbs, such as thyme, sage and rosemary for baking the bird
Combine the peppercorns, bay leaves and sage leaves in a spice or coffee grinder and grind to a powder. Pour into a small bowl and add the brown sugar, garlic powder and salt. Place the turkey in a medium roasting pan. Evenly rub all over with the brine mix, getting under the skin and bone wherever possible. Scoop up any spices from the pan and repeat. Refrigerate the turkey overnight uncovered. Remove turkey from refrigerator and allow to come to room temperature for about 1 hour. Place turkey in a clean roasting pan on a rack before proceeding. Preheat oven to 325 degrees.
Melt the butter in a small saucepan. Remove from heat. Cut a piece of cheesecloth large enough to cover the entire turkey breast. Using a tongs, drench the cheesecloth in the butter. Lay fresh herbs over the turkey skin and place some herb stems inside the cavity. Carefully drape the soaked cheesecloth over the turkey breast. Pour any remaining butter evenly over the breast. Place the roasting pan in the oven and bake about 12 minutes per pound. Rotate pan after 1 hour. Remove the cheesecloth after 45 minutes more so skin may brown. Total cooking time for a 7-pound bird is about 2 hours and 15 minutes.
Remove from oven and allow it to rest for 30 minutes and up to 1 hour. Remove turkey breast to a serving platter or carving board.
Bring roasting pan juices to a boil and add a cup of water to deglaze the pan. Taste for seasonings. Strain the pan juices. Pan juices make a simple sauce as they are, or add to your favorite gravy to enhance the flavor. DISCLAIMER: Okay, I know. You want to cook a bigger bird. Can you do it with this recipe? Of course! For a 15-pound bird, simply double the rub ingredients. Follow the rest of the directions. Cook the bird at 325 degrees for about 15 minutes a pound, and remove the cheesecloth 30 minutes before it is done. Allow to rest, as above.