By cakecharm on 11/23/2010
This is a review for Bill Telepan's Duck-Fat-Rubbed Roast Turkey, not for the restaurant. I have made this turkey for the last two years and plan to make it again this year. It is the juiciest, crispiest, most tender turkey I've ever had. I actually brine the turkey in a salt water solution for 24 hours and then apply the rub and refrigerate for another 24 hours. Perfection. There was a little initial confusion as to the timing. Cook turkey for 30 minutes at 475F. Reduce to 375F and baste every 15-20 minutes until internal temperature of leg reaches 155. And this really does take about 1.5 hours when you have a 15 lb bird.