Found in SL November 2024 here; called I Can't Believe It's Not Smoked Turkey in the magazine.
1 12-14# turkey
5 Tbsp. kosher salt
1 Tbsp. granulated sugar
2 tsp. black pepper
1 tsp. garlic powder
2 Tbsp. smoked paprika, divided
3/4 cup butter, softened, divided
3 garlic cloves, finely chopped (about 1 Tbsp.)
1 canned chipotle pepper in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce from can, divided
1 tsp., plus 1/4 cup maple syrup
1 tsp. chopped fresh oregano, plus 2 sprigs, divided
1 tsp. chopped fresh sage, plus 2 sprigs, divided
2 Tbsp. canola oil
1 8oz smoked ham hock
1 tsp. Worcestershire sauce
Fresh oregano and sage sprigs (optional)
Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together salt, sugar, pepper, garlic powder, and 1 teaspoon of the smoked paprika in a small bowl. Sprinkle over turkey and in cavity. Place turkey on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours or up to 36 hours.
Remove turkey from refrigerator; let stand at room temperature 1 hour. Preheat oven to 350°F with rack in lower third position. Set a roasting rack inside a large roasting pan.
Stir together 1/2 cup of the butter; chopped garlic; 1 1/2 teaspoons of the chopped chipotle pepper; 1 teaspoon each of the maple syrup, chopped oregano, and chopped sage; and 2 teaspoons of the smoked paprika in a medium bowl until combined. Set aside. Stir together canola oil and 2 teaspoons of the smoked paprika in a small bowl until combined, and set aside.
Loosen skin from turkey breast and thighs; spread the butter mixture under skin, being careful to avoid tearing the skin. Rub oil mixture all over turkey. Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up. Stuff ham hock and oregano and sage sprigs in cavity. Tie legs together with kitchen twine; loosely cover turkey with aluminum foil. Roast in preheated oven for 90 minutes.
Glaze: Meanwhile, heat the Worcestershire sauce and remaining 1/4 cup each butter and maple syrup, 2 tablespoons adobo sauce, and remaining 1 teaspoon smoked paprika in a small saucepan over medium-low. Cook, stirring occasionally, until butter is melted and mixture is smooth.
Uncover turkey; brush with butter mixture. Roast, uncovered, until a thermometer inserted into thickest portion registers 160°F, 1 hour to 1 hour, 30 minutes, brushing with butter mixture every 20 minutes.
Transfer turkey to a cutting board; reserve drippings for gravy. Let rest for 30 minutes before carving. Garnish with oregano and sage, if desired.
5 Tbsp. kosher salt
1 Tbsp. granulated sugar
2 tsp. black pepper
1 tsp. garlic powder
2 Tbsp. smoked paprika, divided
3/4 cup butter, softened, divided
3 garlic cloves, finely chopped (about 1 Tbsp.)
1 canned chipotle pepper in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce from can, divided
1 tsp., plus 1/4 cup maple syrup
1 tsp. chopped fresh oregano, plus 2 sprigs, divided
1 tsp. chopped fresh sage, plus 2 sprigs, divided
2 Tbsp. canola oil
1 8oz smoked ham hock
1 tsp. Worcestershire sauce
Fresh oregano and sage sprigs (optional)
Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together salt, sugar, pepper, garlic powder, and 1 teaspoon of the smoked paprika in a small bowl. Sprinkle over turkey and in cavity. Place turkey on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours or up to 36 hours.
Remove turkey from refrigerator; let stand at room temperature 1 hour. Preheat oven to 350°F with rack in lower third position. Set a roasting rack inside a large roasting pan.
Stir together 1/2 cup of the butter; chopped garlic; 1 1/2 teaspoons of the chopped chipotle pepper; 1 teaspoon each of the maple syrup, chopped oregano, and chopped sage; and 2 teaspoons of the smoked paprika in a medium bowl until combined. Set aside. Stir together canola oil and 2 teaspoons of the smoked paprika in a small bowl until combined, and set aside.
Loosen skin from turkey breast and thighs; spread the butter mixture under skin, being careful to avoid tearing the skin. Rub oil mixture all over turkey. Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up. Stuff ham hock and oregano and sage sprigs in cavity. Tie legs together with kitchen twine; loosely cover turkey with aluminum foil. Roast in preheated oven for 90 minutes.
Glaze: Meanwhile, heat the Worcestershire sauce and remaining 1/4 cup each butter and maple syrup, 2 tablespoons adobo sauce, and remaining 1 teaspoon smoked paprika in a small saucepan over medium-low. Cook, stirring occasionally, until butter is melted and mixture is smooth.
Uncover turkey; brush with butter mixture. Roast, uncovered, until a thermometer inserted into thickest portion registers 160°F, 1 hour to 1 hour, 30 minutes, brushing with butter mixture every 20 minutes.
Transfer turkey to a cutting board; reserve drippings for gravy. Let rest for 30 minutes before carving. Garnish with oregano and sage, if desired.
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