Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peri Peri-Style Spatchcocked Turkey
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- Level: Intermediate
- Total: 2 hr 30 min (plus 1 day refrigerating)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 835
- Total Fat
- 54 g
- Saturated Fat
- 16 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 129 g
- Cholesterol
- 449 mg
- Sodium
- 1852 mg
- Level: Intermediate
- Total: 2 hr 30 min (plus 1 day refrigerating)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 835
- Total Fat
- 54 g
- Saturated Fat
- 16 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 129 g
- Cholesterol
- 449 mg
- Sodium
- 1852 mg
Ingredients
For the Turkey:
For the Hot Sauce:
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Directions
- The day before roasting, prepare the turkey: Combine 4 teaspoons salt, 1 teaspoon black pepper, the brown sugar, paprika, garlic powder and onion powder in a small bowl. Rub all over the turkey, including under the skin of the breast. Set the turkey, skin-side up, on a rack set on a rimmed baking sheet; refrigerate, uncovered, at least 12 hours and up to 24 hours.
- Make the hot sauce: Char the bell peppers over a stove burner flame, turning, 6 to 7 minutes. (Alternatively, you can char the peppers under the broiler.) Place in a bowl and cover tightly with plastic wrap until cooled. Scrape off and discard the charred skin and remove the stems and seeds. Chop the peppers into rough chunks and transfer to a blender along with the Fresnos, shallot, garlic, lemon juice, vinegar, sugar, paprika, oregano and 2 teaspoons salt. Blend on high speed until smooth, scraping down the sides of the blender as needed. With the blender on low speed, add the olive oil in a steady stream. Increase the speed to high and blend until smooth. Pour into a saucepan and bring to a simmer over low heat. Cook until slightly thickened and deeper in color, 3 to 5 minutes. (The hot sauce can be made up to 2 days ahead and refrigerated.)
- Roast the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Position a rack in the middle of the oven and preheat to 425 degrees F. Add the onion, carrots, celery, bay leaves, lemon zest, thyme, turkey neck and 1 cup water to a rimmed baking sheet. Set the turkey on its rack over the vegetables. Mix 1/4 cup of the prepared hot sauce with the melted butter. Brush the skin of the turkey with half of the hot sauce-butter mixture. Roast until golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 1 hour 10 minutes to 1 hour 20 minutes, rotating the baking sheet after 45 minutes and brushing with the remaining hot sauce-butter mixture. If the skin starts to get too dark in spots, cover those areas with foil. Remove the turkey on the rack from the baking sheet and let rest at least 30 minutes before carving.
- Meanwhile, remove and discard the vegetables and aromatics from the baking sheet. Strain the pan juices from the baking sheet into a fat separator cup or pour into a bowl and skim off the fat. Pour the remaining hot sauce into a small saucepan and rewarm; stir in the pan juices. Carve the turkey and serve with the hot sauce.
