Preparation time: 15 minutes, Cooking time: 2 hours, Yield: 15 servings
This holiday season, the Chefs of Dacor put a Southwestern spin on Thanksgiving. To spice it up, try a new twist on a classic recipe. Add the sizzle of chili peppers, the brightness of lime and the lively kick of garlic to the family feast.
- 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.