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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 12 |
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Just about all of us have made a whole turkey in different ways. Some like it the traditional way, in the oven, deep frying is always popular now a days. Then there's me, like like grilling. Ingredients:
1 (12 -15 lb) whole turkey |
1/2 cup salt |
1/2 cup butter |
4 large onions, chopped |
6 carrots, chopped |
4 stalks celery, chopped |
8 garlic cloves, chopped |
4 chilies, julienned |
4 sprigs fresh cilantro |
2 sprigs fresh thyme |
1 sprig fresh sage |
1 bay leaf |
1 cup white wine |
1 tablespoon smoked paprika |
1 teaspoon pepper |
1/2 teaspoon white pepper |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 350:.
2. Remove the neck and giblets, set aside for soup or other use. Wash the turkey inside and out under cold water then pat dry. Rub the turkey with the 1/2 cup, both inside and outside of the turkey. Next, rub Half of the chile rub also inside and outside of the turkey and put in the refrigerator for at least 4 hours, the longer the better.
3. Melt the butter and brush all over the outside of the turkey also try to get some under the skin by the breast. Put the turkey on a roasting rack breast side up. Stuff the cavity with 1 onion chopped, 2 carrots chopped, 2 stalks celery chopped, 4 cloves garlic chopped and 2 chiles along with the herbs and bay leaf.
4. Now add the remainder of the vegetables in the bottom of the roasting pan and pour the wine over them. Cover with a lid or make a tent with foil to cover the turkey. Roast for 3 1/2 to 4 hours making sure the internal temperature of the thigh reaches 180.
5. For the last step, be careful and turn the turkey upside down and roast for another 30 minutes. When finished cooking turn the turkey breast side up and let it rest for 20 to 30 minutes keeping it covered.
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