Dry Rub with Cointreau Glaze

DRY RUB

1 TBS salt for every 5 lbs of turkey
same amount of brown sugar
smoked paprika, cumin & orange zest

Method

Rub seasonings into turkey. Place the bird in a sealed bag and refrigerate for 3 days. On the third day, rinse it off, pat it dry, rub with herbed butter and roast it at 450 for 30 minutes. Lower temp to 350, baste it with the Cointreau Glaze and stick it back into the oven, basting every 30 minutes or so until it’s cooked through. Remove when the thigh temp reaches 165. Then, tent it with foil and let it sit another 10 minutes to soak up the juices.

COINTREAU GLAZE

3 TBS butter
1 TBS brown sugar
dash of sea salt
splash of cointreau

Method

Stir ingredients in a small pan over low heat until incorporated. Spoon over turkey every 30 minutes while roasting.

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