Monday, November 16, 2015

Southwestern Roasted Turkey

It's time for the main event people. After teasing you with 3 different Southwestern side dishes last week, and even some tips for the perfect roasted turkey over at idieh design's blog, I had to give you something to serve those sides along with, and a turkey recipe to apply those tips to. And what is Thanksgiving without a big juicy turkey? This particular recipe includes crispy-buttery skin, and perfectly moist meat on the inside. Yes, I realize that this takes a minimum of 2 days to prepare, but the final product will have you and your guests salivating, and you will forget about all of the waiting. To tide myself over, I basically watched "turkey vision" through the glass of the oven door. I won't judge you if you do the same! 

Southwestern Roasted Turkey

  • 12-16-lb. whole turkey, neck and giblets removed
  • 6 tbsp. unsalted butter, room temperature
  • 2 tbsp. fresh oregano, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. chili powder
  • 1/2 tbsp. ground cumin
  • salt and pepper to taste
In a small bowl, mix the butter, oregano, garlic, chili powder, and cumin into a paste. Reserve 1/4 cup to make the Roasted Poblano Gravy (recipe to come). 

Slide your hand underneath the skin to carefully pull it away from the breast and thigh meat. Now slather the butter mixture all over underneath the skin, covering as much area as you can, careful not to tear the skin. Season the outside and the inside of the turkey with salt and pepper.

Cover loosely with plastic wrap and place in the fridge for 1-2 days to dry out slightly.

Once you are ready to cook, remove the turkey and let sit at room temperature for 1 hour.

Place a rack in the bottom third of your oven and preheat to 350 degrees. Cook the turkey for 1 hour, undisturbed, then after the hour, rotate the pan.

Cook for another 2- 2-1/2 hours, until an instant read thermometer reads 165 degrees F. Remove from the oven and allow it to sit for a minimum of 30 minutes, up to 1 hour before carving. 

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