CHIPOTLE MAYONNAISE–ROASTED TURKEY
ACTIVE: 30 min l TOTAL: 3½ hr (plus overnight dry-brining) l SERVES: 8
FOR THE TURKEY
1 12-to 14-pound whole turkey, thawed if frozen Kosher salt and freshly ground pepper
2 teaspoons packed light brown sugar
FOR THE CHIPOTLE MAYONNAISE
1½ cups mayonnaise
3 canned chipotle chiles, finely minced, plus
1 tablespoon adobo sauce
1 tablespoon packed light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Freshly ground pepper
1. The day before roasting the turkey, remove the neck and giblets. Blot the turkey skin dry with paper towels and blot inside the cavity. Put the turkey on a rimmed baking sheet.
2. Mix 2 tablespoons kosher salt, ½ teaspoon pepper and the brown sugar in a small bowl. Rub the turkey inside and out with the salt mixture, including under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
3. Meanwhile, make the chipotle mayonnaise: Whisk the mayonnaise with the minced chipotles and adobo sauce, brown sugar, vinegar, smoked paprika, onion powder, garlic powder, ground cumin and ½ teaspoon pepper in a medium bowl until combined. Refrigerate until ready to use.
4. Remove the top and middle racks of the oven and preheat to 350˚. Set a roasting rack on a large, rimmed baking sheet. Blot the turkey skin dry with paper towels again. Rub the mayonnaise mixture all over the turkey, including inside the cavity, trying to make it as smooth as possible (especially on the breast so it browns evenly). Tie the legs together with kitchen twine. Put the turkey, breast-side up, on the roasting rack and tuck the wings under the body.
5. Place the turkey in the oven with the legs pointed toward the back and roast until a thermometer inserted into the thigh registers 165˚, 2 hours 15 minutes to 2½ hours. Let the turkey rest 30 to 45 minutes before carving.
CARIBBEAN-INSPIRED SPATCHCOCKED TURKEY
ACTIVE: 20 min l TOTAL: 2 hr 10 min l SERVES: 8
1 12- to 14-pound fresh turkey, spatchcocked (ask your butcher to do this)
Kosher salt
3 tablespoons roughly chopped fresh thyme
2 tablespoons roughly chopped fresh oregano
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
2 tablespoons packed light brown sugar
2 tablespoons roughly chopped fresh ginger
2 cloves garlic, roughly chopped
1 habanero or Scotch bonnet chili pepper, stemmed, seeded and roughly chopped
¼ cup vegetable oil
1 cup apricot jam
1 tablespoon finely grated lime zest, plus ¼ cup fresh lime juice
2 to 3 tablespoons Caribbean-style hot sauce
1. Preheat the oven to 400˚. Place the turkey, skin-side up, on a rack set on a rimmed baking sheet. Blot the turkey dry with paper towels and sprinkle generously with salt.
2. In the bowl of a food processor, combine the thyme, oregano, allspice, cinnamon, nutmeg, cloves, brown sugar, ginger, garlic, chili pepper, 1 tablespoon salt and 1 teaspoon pepper. Pulse until finely chopped. Add the vegetable oil and process until smooth. Smear the mixture evenly all over the turkey. Roast until golden brown and a thermometer inserted into the thigh registers 165˚, 55 minutes to 1 hour 15 minutes.
3. While the turkey roasts, puree the jam, lime zest, lime juice and hot sauce in a blender. Transfer half of the mixture to a small serving dish and set aside. Brush the remaining half of the mixture on the turkey and continue roasting until the glaze has set and is sticky, about 15 minutes. Let the turkey rest at least 20 minutes before carving. Serve with the reserved glaze.
FENNEL ROASTED TURKEY BREAST AND BRAISED LEGS
ACTIVE: 1 hr l TOTAL: 4 hr l SERVES: 8
1 12- to 14-pound turkey, thawed if frozen, leg quarters removed Kosher salt and freshly ground pepper
3 tablespoons fennel seeds, coarsely ground in a spice grinder
6 tablespoons extra-virgin olive oil
1 onion, roughly chopped
1 fennel bulb, roughly chopped, fronds reserved
1 large carrot, roughly chopped
2 heads garlic, halved
1 lemon, quartered
1 small orange or blood orange, quartered
1 cup dry white wine
8 bay leaves, preferably fresh
4 sprigs fresh rosemary 6 cups low-sodium chicken broth
1 tablespoon unsalted butter, at room temperature
2 tablespoons all-purpose flour
1. Blot the turkey skin dry with paper towels. Combine 3 tablespoons salt, 2 teaspoons pepper and the ground fennel in a small bowl. Season the turkey breast and legs all over with the salt mixture.
2. Remove the top and middle racks of the oven and preheat to 375˚. Heat the olive oil in a large dutch oven (wide enough to fit the turkey legs in one layer) over medium-high heat until shimmering. Add the turkey legs, skin-side down. Cook until well browned and crisp, 4 to 5 minutes. Flip and cook until browned on the other side, about 4 minutes. Remove the turkey legs to a plate.
3. Add the onion, chopped fennel, carrot, 1 garlic head and 2 each of the lemon and orange wedges to the pot. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add the wine, bay leaves and rosemary; bring to a boil. Cook, stirring and scraping up any browned bits from the bottom of the pot, until reduced by two-thirds, about 3 minutes. Add the chicken broth and bring to a boil.
4. Return the turkey legs to the pot, skin-side up; pour in any juices from the plate. Return to a boil, then transfer the pot to the oven. Cook, uncovered, until well browned, very tender and the liquid is reduced by one-third, about 2 hours. Return the pot to the stovetop.
5. After the turkey legs have been in the oven for about 30 minutes, put the turkey breast in a 9-by-13-inch baking dish. Stuff the cavity with the fennel fronds and remaining garlic head and lemon and orange quarters. Transfer to the oven next to the pot. Cook, rotating the baking dish once, until the turkey skin is deeply browned and crisp and a thermometer inserted into the thickest part registers 155˚, 1 hour 15 minutes to 1 hour 45 minutes. Remove from the oven and let rest 20 to 30 minutes.
6. While the turkey breast rests, make the gravy: Remove the braised legs to a large plate. Strain the braising liquid through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract the juices. Mash together the butter and flour in a small bowl to make a paste. Bring the braising liquid to a simmer over medium-high heat, add the butter paste and cook, whisking until there are no lumps. Continue cooking, whisking occasionally, until slightly thickened, 3 to 5 minutes.
7. To serve, arrange the braised legs on a platter. Carve the breasts and add to the platter. Serve with the gravy.
How Much Do You Need?
Plan on at least 1 to 1½ pounds of turkey per person (you’ll still have leftovers!).
HOW TO THAW A FROZEN TURKEY
Fridge Method: This is the best method, but a large bird can take a few days. Set the bird (in its packaging) on a rimmed baking sheet and thaw in the fridge. You’ll need 24 hours for every 4 to 5 pounds.
Cold Water Method: To thaw the same day, submerge the bird (in its packaging) in a large pot or cooler of cold water and change the water every 30 minutes; thawing will take 2 to 3 hours for every 5 pounds.
How to Carve