The total roasting time for a 14 lb turkey will be about 1 hour and 45 minutes total. Add or subtract 15 minutes, either way, depending on smaller or larger birds.
Prepare turkey by cutting it into parts with a sharp knife. Cut each leg quarter (thigh and leg) off at the hip joint by cutting the skin between the leg and breast to free the leg. Push the leg out away from the breast until the hip socket pops and is easy to identify. Using a sharp knife, cut the thigh away toward the backbone slicing down through the joint area to release the leg portion.For the wings, use your thumb and finger to locate the indentation of the shoulder socket. Starting under the wing, use your knife to cut through the joint to remove the wing. To remove the breast from the backbone, use a pair of kitchen shears to cut through the ribs right beside the backbone. Be patient, working your way through until the backbone is separated. Place the breast on a cutting board, cut side down, and press down hard on the breast like you're doing CPR to flatten it just a little. This helps keep it stable on the pan. Reserve backbone for stock.
Applying the Dry Rub:
Mix the rub ingredients in a small bowl to combine. Loosen the skin from the turkey legs and breast by running your fingers under the skin to separate it, but leave it in place. Don't worry about the wings. Spread 1-2 tablespoons all over the leg portions, including under the skin. Rub 3-4 tablespoons all over the breast portion (skin side and underneath). Finish each piece by sprinkling with any remaining rub on top of the skin. About the wings: If you know someone at your table will want the wing portion, season those as well. Otherwise, roast the wings with the backbone without seasoning and for making stock and gravy.
Arrange the turkey breast and leg quarters on a rimmed baking sheet, cover and refrigerate for 48-36 hours, if possible, but at least 24 hours. Uncover the last 12 hours for crispier skin when baked.
Roasting the Turkey:
Remove turkey from the fridge 30 minutes before baking to reduce the chill. Heat oven to 350 degrees. Arrange onions, celery, carrots, and garlic in even layer on a rimmed baking sheet to create a bed for the turkey pieces.
Arrange the seasoned turkey pieces skin-side up on top of the bed of vegetables, leaving a little space between them if possible. Do not add water to the pan at this point.
Roast turkey pieces 1 hour. After this initial hour, check to see if the turkey is browning evenly and rotate the pan front to back if needed. Check the pan to make sure the vegetables are cooking in juices and not burning. If the vegetables appear dry and over browned, add about 1/2 cup of hot water to the bottom of the pan. Continue roasting for another 30 minutes and then check the internal temperature with an instant-read thermometer to see how close it is to the desired temp of 150-155°F when inserted in the thickest part of the breast and between 165 to 170°F in the thickest part of thighs. If not done, continue to roast, checking the internal temperature every 5 to 10 minutes, depending on how close it is when first checked. Remove any piece that has reached this internal temperature and continue to roast the remaining pieces until each one is done. When done, remove the turkey from the oven and transfer to a second baking sheet. Tent with foil and allow to rest at least 30 minutes or up to 1 1/2 hours. Don't worry if the meat cools, you will reheat it right before serving.
Strain vegetables and liquid from the baking sheet through a colander set over a large measuring cup or bowl. Press solids with the back of a spatula to extract as much liquid as possible. Discard vegetables. Loosen any stuck-on browned bits from the pan with a little hot water, if needed. Add this to the strained pan drippings, skim fat if needed, and taste. If bland, add a little salt; if too concentrated, add a little chicken broth or water until it has a pleasantly seasoned flavor. Use this liquid to moisten turkey or add to gravy.
To serve, heat oven to 500°F. Carve turkey and arrange meat on an oven-safe serving platter so any pieces of skin rest on the top. Place in the oven for 5-6 minutes to warm through. Spoon a little of the liquid from the pan drippings over the turkey just before serving.
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Notes
Nutrition data reflects the amount of salt used in the rub which is not eated directly in each serving. *According to lab tests done by Cooks Illustrated, brined meat absorbs between 150-254mg sodium per 4 ounces.
The total roasting time for a 14 lb turkey will be about 1 hour and 45 minutes. Add or subtract 15 minutes, either way, depending on smaller or larger birds.
Cooking time depends on size of turkey, oven temperature, and pan type. A rimmed baking sheet exposes more of the turkey to the heat whereas a deep roasting pan can shield it and take longer to cook.