Blackened Honey Chipotle Roast Turkey
Spicing up Thanksgiving with a cornucopia of flavors….this Blackened Honey Chipotle Roast Turkey is full of sweet, spicy flavor and will be the hit of your Thanksgiving dinner this year. An unexpected twist to the usual roast turkey, you may never go back to your old standby turkey again.
Disclaimer: This post is sponsored by OXO. The products used in this post were provided to me by OXO to review, all opinions and statements about the products are my own.
We had snow last night. It’s just too soon, I feel like there was no summer and we’re here again…it’s winter. The holidays are upon us and I never lost last year’s winter weight. Which is fine because big sweaters are a thing this year….thank you fashionistas everywhere! So, I made turkey and a bunch of sides…which if you know me well, you know I could kick the turkey to the curb and just shovel the sides into my mouth at warp speed. The sides have always been my favorite…until this turkey came to be. OMG. I could have eaten the whole thing myself. And it’s so easy….and I had new toys to play with while I was making up this recipe to share with you all!
New toys are fun…I love kitchen gadgets. Especially when they make my life less messy. OXO is awesome, we already knew that but did you know they have the ultimate turkey day tools??? They sent me five tools to try out while making this amazing turkey for #OXOTurkeyDay:
- Good Grips Perfect Cut Twine Dispenser
- Good Grips Poultry Lifter
- Good Grips Stainless Steel Butter Dish
- Good Grips Angled Baster with Brush
- Good Grips 2 cup Fat Separator
All of them exceeded my expectations and, with the exception of the baster, were definite must-haves in my kitchen for this recipe. I love the baster….I do, but in this case I did not baste my turkey (it would have interfered with the darkening and crispiness). If you are a baster, this is the tool for you, it’s slightly angled to make getting into the oven much easier. I have many burn marks on my wrists from years of hitting the oven wall or rack while trying to give my turkey a bath. THIS is the answer to my dilemma.
Back to the turkey and the tools.
To start off, you’ll want to pat dry the inside and outside of your turkey and place it in a rack, breast side up. Tuck the wing tips under the turkey and salt the inside of the turkey liberally. Stuff the cavity with a bulb of garlic, cut in half…a lemon cut in half and one quartered onion.
Carefully separate the skin from the breast and leg meat by sliding your hand under the skin.
Make a paste out of the butter, honey, adobo and seasonings and rub 2/3’s of it under the skin. Coat the outside of the turkey with the remaining paste.
Using the Perfect Cut Twine Dispenser, cut off approximately 1 1/2 foot of twine and tie the turkey legs together by twisting the twine in a figure eight pattern between the legs…pull tight and tie in a knot.
Roast the turkey and then allow to rest tented with foil. Transfer to a cutting board using the Poultry Lifter. (LOVE, LOVE THIS!)
Place the roasting pan over medium heat and bring the drippings to a boil. Add 3/4 cup apple cider and scrape the bottom of the pan to get all the brown bits. Pour the liquid into the 2 cup Fat Separator and set aside to allow the fat to rise. We will use this in a gravy recipe next week. 🙂
And I didn’t really USE the butter dish in this recipe but it’s definitely the best butter dish I own. It has a rubber bottom so it doesn’t slide around on the counter top. Great for two reasons….you’re not chasing it when you only have one free hand and now my cats can’t knock it off the counter in the middle of the night. (I like my butter room temperature for my morning toast. 🙂 )
I loved all the OXO products so much that I want you to have a chance to own all of them too! You can enter to win all five OXO Turkey Day products to help you have a less messy Thanksgiving kitchen this year. Enter below for your chance to win!
Get the Recipe: Blackened Honey Chipotle Roast Turkey
- 1 10-12 pound turkey, giblets removed
- 1 bulb of garlic, cut in half
- 1 small onion, quartered
- 1 lemon, cut in half
- 1/4 cup honey
- 2 tablespoons honey mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons adobo sauce, from a can of chipotle chiles
- zest and juice of one lime
- 1 tablespoon chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon each kosher salt and fresh ground pepper
- 5 tablespoons salted butter at room temperature
- Preheat oven to 500 degrees.
- Pat the turkey dry with a paper towel inside and out. Season the inside of the turkey liberally with salt and pepper. Tuck the wings under the turkey and place the turkey on a roasting rack set in a large roasting pan breast side up. Stuff the cavity of the turkey with the garlic, onion and lemon.
- Carefully, loosen the skin from the meat by sliding your hand under the skin. Set aside.
- With clean hands, combine the honey, honey mustard, vinegar, adobo, lime zest and juice, chili
- powder, cumin, salt, pepper, garlic powder and butter in a bowl. Mix thoroughly to form a loose paste.
- Rub 2/3 of the paste under the turkey skin around the breast and leg meat. Rub the remaining paste on the outside of the turkey.
- Truss the turkey using kitchen twine and roast in the oven for 30 minutes. Turn the heat to 350 degrees and tent the turkey with foil. Continue roasting for another 1 1/2 - 2 hours or until the turkey reaches 160 degrees. (If you cook the turkey to 185 degrees it will be too dry....the turkey will continue to cook when you remove it from the oven.) Remove the turkey from the oven and allow to rest for 30-60 minutes.
- Transfer the turkey to a cutting board and carve for serving.