Page 163 - A Literary Holiday Cookbook

1 Pat the turkey dry with a paper towel and rub the entire exterior

with 2 tablespoons salt and the pepper. Line a 13” x 18” baking sheet
with aluminum foil and place a wire rack on top. Place turkey on the

wire rack and chill, uncovered, in the refrigerator for 10 hours.

2 Place oven racks in the top and bottom positions in the oven.
Preheat oven to 350°F.

3 Rub the turkey with olive oil, making sure to separate the skin from
the breast meat by sliding your fingers underneath and oiling there

as well. Rub with remaining 1 tablespoon of salt.

4 Fill the cavity of the bird with the orange, rosemary, and

cranberries. Do not truss the legs (this will help the turkey cook more

evenly). Tuck the tips of the wings underneath the turkey. Cook for 2
hours.

5 While you wait, prepare the glaze. Combine all the glaze

ingredients in a small saucepan and stir until sugar is dissolved.
Bring to a boil over medium heat. Reduce heat to medium-low and

simmer for 15 minutes. Set aside.

6 When the 2 hours are up, increase the heat to 425°F and brush the

turkey with glaze every 15 minutes. Continue to cook for 1 hour or

until the internal temperature reaches 150°F. Allow turkey to rest for
30 minutes before carving.

Serve at a feast in Sleepy Hollow!

Note: You need to chill the turkey for 10 hours in Step 1 before
you can proceed with the rest of the recipe.