Roasting a turkey can be nerve-wracking, especially if this is your first time. Thankfully, a good recipe with detailed instructions can help. Contrary to how it may appear, popping a whole turkey in the oven is probably the most challenging way to cook it (the breast cooks at a different pace than the legs; the wings are prone to burning; it’s heavy and awkward to maneuver). Removing the backbone takes some time and effort (and disposable gloves) up front, but like a Roth IRA, the payoff is more painless. A flavorful glaze such as this sticky bourbon-brown sugar one is a sort of paint-by-numbers cheat. Every brush stroke guarantees a shiny, prettily browned bird.
Take care not to reduce the glaze too far when it cooks on the stovetop. It should remain quite saucy so it coats the meat thinly. Switch to hot paprika if you want a whisper of heat throughout. Split the cooking over a few days; brine your bird up to 3 days ahead, cook the legs up to 2 days ahead, then roast the breast and glaze everything on the big day.
