A robust collection of spices make this bird sing!

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You will need:
1 teaspoon black pepper
1 teaspoon sichuan pepper or red pepper flakes
1 teaspoon coriander seeds
4 teaspoons Maldon sea salt
1 tablespoon ground ginger
1 tablespoon ground garlic
6 tablespoons butter
1 large organic turkey, about 10 lb
olive oil salt & pepper to taste
2 cups chicken broth
2 cups white wine

  1. Preheat oven to 400ºF.
  2. Toast the dry spices in a dry pan and crush them in a mortar with salt, ginger, garlic, and butter.
  3. Prepare the turkey, fill it with stuffing, and tie the legs together with kitchen twine.
  4. Place the spice butter underneath turkey breast skin.
  5. Rub the whole bird with olive oil, salt, and pepper.
  6. Place the turkey in a roasting pan with chicken broth and white wine.
  7. Roast for 30 minutes, take out, and baste. Lower the heat to 325ºF and roast for another 3 hours.
  8. Baste every 30 minutes. The breast should be 165ºF when cooked. Let stand 30 minutes before cutting.
  9. Pour the cooking juices into a saucepan and simmer until you have a nice thick sauce.
  10. Season with salt and pepper.

TIP:

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A robust collection of spices make this bird sing!
Photography by Dana Gallagher

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