Spice-Rubbed Roast Turkey with Crisp Skin (from Cooks Illustrated)
Written: 11/1/2003
[Note from KC - to do this in the smoker, use two full chimneys of hot charcoal, keeping temps as high as possible. You won't be able to keep the 400 as shown in this recipe, but you should be able to keep 325 to 350 with all vents open. Best with fruitwood like apple or cherry.]
Spices can give a holiday bird pizzazz, but not if they fall off or turn into a soggy mess. Could we boost the mild flavor of turkey and still keep the skin crisp?
Problem: Turkey may be the centerpiece of the Thanksgiving meal, but it can also be bland and boring. Spice-rubbed turkeys pack more flavor, but they are often overspiced and overcooked, with a sad, soggy skin.
Goal: A spice-rubbed turkey featuring succulent meat perfumed with spices and covered with crispy, flavor-packed, mahogany-colored skin.
Solution: Brine, then air-dry the turkey for maximum skin crispness. Apply the rub not only to the skin but to the meat underneath and inside the cavity as well. The technique of lifting the skin breaks some of its membranes and creates pockets of air between the skin and flesh that makes it easier for the fat to render. Massaging the spices inside the cavity flavors the meat from the inside out.
SPICE-RUBBED ROAST TURKEY
Serves 10 to 12
Serve this turkey with chutney (see Cook's Extra, below, for a recipe) or cranberry sauce rather than gravy.
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece discarded
Spice Rub
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 1/2 teaspoons vegetable oil
1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Meanwhile, toast coriander, cumin, allspice, and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.
3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1-tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back; tuck tips of drumsticks into skin at tail to secure. Set turkey on wire rack, set wire rack on baking sheet, and refrigerate, uncovered, 6 to 24 hours.
4. Adjust oven rack to lowest position; heat oven to 400 degrees. Place V-rack in large roasting pan and spray with nonstick cooking spray. Set turkey breast-side down on V-rack. Reapply any spice rub that has fallen off. Roast 45 minutes.
5. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.
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Apple-Cranberry Chutney
Makes about 4 cups
This apple-cranberry chutney is a particularly good nontraditional accompaniment to spice-rubbed turkey.
1 tablespoon vegetable oil
1 medium onion, chopped fine (about 1 cup)
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
3 cups cranberries, picked over and chopped coarse
2 large Golden Delicious apples (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)
2 large Granny Smith apples (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)
1 cup (7 ounces) packed light brown sugar
1/4 cup golden raisins
1 tablespoon cider vinegar
1/2 teaspoon salt
Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and cook, stirring constantly, until mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20 to 25 minutes. Cool to room temperature before serving. (Can be refrigerated in airtight container up to 2 weeks; bring to room temperature before serving.)
Written: 11/1/2003
[Note from KC - to do this in the smoker, use two full chimneys of hot charcoal, keeping temps as high as possible. You won't be able to keep the 400 as shown in this recipe, but you should be able to keep 325 to 350 with all vents open. Best with fruitwood like apple or cherry.]
Spices can give a holiday bird pizzazz, but not if they fall off or turn into a soggy mess. Could we boost the mild flavor of turkey and still keep the skin crisp?
Problem: Turkey may be the centerpiece of the Thanksgiving meal, but it can also be bland and boring. Spice-rubbed turkeys pack more flavor, but they are often overspiced and overcooked, with a sad, soggy skin.
Goal: A spice-rubbed turkey featuring succulent meat perfumed with spices and covered with crispy, flavor-packed, mahogany-colored skin.
Solution: Brine, then air-dry the turkey for maximum skin crispness. Apply the rub not only to the skin but to the meat underneath and inside the cavity as well. The technique of lifting the skin breaks some of its membranes and creates pockets of air between the skin and flesh that makes it easier for the fat to render. Massaging the spices inside the cavity flavors the meat from the inside out.
SPICE-RUBBED ROAST TURKEY
Serves 10 to 12
Serve this turkey with chutney (see Cook's Extra, below, for a recipe) or cranberry sauce rather than gravy.
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece discarded
Spice Rub
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 1/2 teaspoons vegetable oil
1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Meanwhile, toast coriander, cumin, allspice, and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.
3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1-tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back; tuck tips of drumsticks into skin at tail to secure. Set turkey on wire rack, set wire rack on baking sheet, and refrigerate, uncovered, 6 to 24 hours.
4. Adjust oven rack to lowest position; heat oven to 400 degrees. Place V-rack in large roasting pan and spray with nonstick cooking spray. Set turkey breast-side down on V-rack. Reapply any spice rub that has fallen off. Roast 45 minutes.
5. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple-Cranberry Chutney
Makes about 4 cups
This apple-cranberry chutney is a particularly good nontraditional accompaniment to spice-rubbed turkey.
1 tablespoon vegetable oil
1 medium onion, chopped fine (about 1 cup)
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
3 cups cranberries, picked over and chopped coarse
2 large Golden Delicious apples (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)
2 large Granny Smith apples (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)
1 cup (7 ounces) packed light brown sugar
1/4 cup golden raisins
1 tablespoon cider vinegar
1/2 teaspoon salt
Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and cook, stirring constantly, until mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20 to 25 minutes. Cool to room temperature before serving. (Can be refrigerated in airtight container up to 2 weeks; bring to room temperature before serving.)