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Entree
10 - 12 servings
45 minutes
3 hours
Chef Heidi Allison
1 turkey (14 - 16 pounds) fresh organic range-grown
5 Melissa’s “Don Enrique” Dried Ancho Peppers, stems and seeds removed; rehydrated
4 tablespoons unsalted butter
2 teaspoons paprika
2 teaspoons Morton's kosher salt
1 teaspoon sage, minced
1/2 teaspoon thyme, minced
2 medium onions, chopped
1 organic apple, cut into 1 inch wedges
3 sprigs sage
1 cup white wine (Pinot Grigio is a good choice)
Melt butter in a small pot on medium heat.
Add paprika, salt, thyme and sage.
Rub herb-butter paste over turkey.
Set rack at lowest position in oven, and preheat oven to 325 degrees F.
Remove turkey from bag, and remove neck and giblets from body cavity.
Rinse turkey inside and out with cold water; pat dry. Sprinkle main cavity generously with salt and pepper. Layer onion, apples, ancho pepper and sage into cavity.
Place turkey in a large, open roasting pan, breast side up. Tie legs loosely with twine to hold shape.
Add two 8 ounce glasses of water to pan, and place turkey in the oven. Roast for 1 1/2 hours.
Heat (do not boil) 1 cup of white wine and pour over turkey. Return turkey to oven. Roast for another 1 1/2 hours; basting with pan drippings several times.
Using a meat thermometer, roast until an internal temperature of 160 degrees F is reached when inserted into the thickest part of the thigh. (When turkey is done, the thickest part of the drumstick will feel soft.)
Let the turkey rest for 15 to 20 minutes before carving (internal temperature will increase 5 to 10 degrees).
In the last hour of roasting, you can loosely place a piece of foil over turkey if the bird browns too quickly.
From the Author Heidi Allison
The secret to a rich, mahogany-colored turkey is rubbing the skin with a paprika infused herb paste. The paprika not only imparts a rich, golden color, but ensures a uniform hue without having to turn the bird while roasting. Be sure to roast the turkey at 325 degrees F--while this will take a bit longer, this technique ensures that you will have a moist, juicy bird. And, yes, even the breast meat will be incredibly juicy without the hassle of brining!
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