Southwestern Roasted Turkey
Ingredients:
- 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.
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.
No comments:
Post a Comment