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Red Chili And Honey-Glazed Turkey

  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours
  • Yield 15 servings


  • 1 15-pound fresh turkey
  • 2 tablespoons of chili powder
  • 2 tablespoons of honey
  • 1/4 cup butter, room temperature
  • Salt and pepper, to taste
  • 3 cups fresh or frozen blackberries, thawed and rinsed
  • 2 tablespoons raspberry vinegar
  • 1/2 cup sugar
  • 1/2 cup chicken stock
  • 1 cup red wine
  • 2 teaspoons fresh lemon juice
  • 1 tablespoons chipotle chili in adobo sauce (just the adobo sauce)
  • 1 cup cold unsalted butter, cubed
  • Additional blackberries, to garnish


Preheat oven to 350°F on Pure Convection™. If you do not have a convection oven, also preheat to 350°F, but cooking time will double.

Remove giblets from the turkey, rinse turkey, and pat dry with paper towels. In a small mixing bowl, combine the honey, chili powder, butter, salt, and pepper. Starting at the neck end, carefully loosen skin over the turkey breast. Spread the chili-butter mixture under the skin. Rub the remainder of the mixture over the outside of the turkey, and then season with salt and pepper. Place on a rack in a roasting pan. Cook until an instant-read thermometer reaches 180°F in the thigh, approximately 2 hours. Let rest for 20 minutes then slice.

For the sauce, purée blackberries in a food processor. Pour through a strainer over a large sauté pan and discard the seeds. Stir in red wine vinegar, sugar, and chicken stock. Bring to a simmer and reduce until it has the consistency of cream. The sauce should coat the back of a spoon. Add lemon juice and adobo sauce. Swirl in cubed butter and whisk to combine. Season the sauce with salt and pepper. Keep warm until ready to serve.

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