8- to 12-pound turkey
2 tablespoons kosher salt
1/2 cup coarse ground Dijon mustard
3 cloves garlic, minced
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 teaspoons cracked black pepper
2 cups panko bread crumbs
1/4 cup olive oil
Rinse the turkey in cold water and pat dry. Salt turkey all over the skin, and be sure to toss a bit into the cavity. Set the turkey in the roasting pan and allow to come up to room temperature.
Preheat oven to 350° F, and start preparing the seasonings for your bird. In a small bowl combine Dijon mustard, garlic, minced thyme and sage and the cracked black pepper. Stir until well mixed. Spread the mustard mixture over the turkey as evenly as possible, but don’t worry if there are inconsistencies. Next, Press the panko bread crumbs all over the turkey in an even layer. Drizzle the entire bird with olive oil. If you have an oil mister, this is the perfect use. Misting will give you a nice, even coating over the bread crumbs to aid in browning. Tent a piece of foil over the turkey and place in the oven. Tent the turkey the first 30-45 minutes, and then remove the foil from the turkey to allow the bread crumbs to brown. Bake for 1.5 to 2.5 hours depending on size of the turkey (see below for time guidelines).
When the turkey has reached an internal temperature of 170° F and the bread crumbs have turned a golden brown, remove the turkey from the oven. Tent with reserved foil and allow to sit for 30 minutes before slicing.
Turkey Roasting Times:
- 8- to 10-pound turkey: 1 hour and 45 minutes – 2 hours
- 10- to 12-pound turkey: 2 hours – 2 hours and 30 minutes
Makes 1 turkey to serve 6-10 people.