Uploaded November 2025 | Updated September 2026, 8 hours ago
Get the recipe for Maple and Soy Glazed Dry-Brined Turkey here: bit.ly/4oIfYxM
Chris Kimball wanted his Norman Rockwell moment this year. And he's gotten it, in the form of this glistening, lacquered centerpiece bird. (Yes, spatchcocking is the easiest way to get it done, but this one is about wow factor.)
We're using a two-step process to get this result:
1) Dry brine, as usual. Done with wet brine forever. We're adding buttermilk powder this time because we found that it promotes browning—and we balance the buttermilk powder's acidity by adding sugar, which provides even more browning.
2) We're adding a double coating of maple-soy glaze, before roasting and midway through. This adds a beautiful finish from the sugar in the syrup, and a salty umami boost from the soy sauce.
Whisk the whole bird out to the table like you're at a French restaurant before going back into the kitchen to carve.
0:00 How to get the perfect Normal Rockwell turkey
0:36 Wet brining versus dry brining
1:00 How does dry brining work?
1:17 Why does Chris Kimball not believe in marinating
2:58 How to roast a turkey
3:18 How to glaze a turkey
3:32 Should you truss your turkey?
4:28 How to carve a turkey
Get the recipe for Maple and Soy Glazed Dry-Brined Turkey here: bit.ly/4oIfYxM
Chris Kimball wanted his Norman Rockwell moment this year. And he's gotten it, in the form of this glistening, lacquered centerpiece bird. (Yes, spatchcocking is the easiest way to get it done, but this one is about wow factor.)
We're using a two-step process to get this result:
1) Dry brine, as usual. Done with wet brine forever. We're adding buttermilk powder this time because we found that it promotes browning—and we balance the buttermilk powder's acidity by adding sugar, which provides even more browning.
2) We're adding a double coating of maple-soy glaze, before roasting and midway through. This adds a beautiful finish from the sugar in the syrup, and a salty umami boost from the soy sauce.
Whisk the whole bird out to the table like you're at a French restaurant before going back into the kitchen to carve.
0:00 How to get the perfect Normal Rockwell turkey
0:36 Wet brining versus dry brining
1:00 How does dry brining work?
1:17 Why does Chris Kimball not believe in marinating
2:58 How to roast a turkey
3:18 How to glaze a turkey
3:32 Should you truss your turkey?
4:28 How to carve a turkey
