Roasted Turkey

From Cooking with Paula Deen, Christmas 2008

Roasted Turkey
  1. 2 cups butter, softened
  2. 4 tablespoons minced cilantro, divided
  3. 3 tablespoons seeded and minced jalapeño, divided
  4. 1 tablespoon lime zest
  5. 1 teaspoon ground black pepper
  6. 1/2 teaspoon ancho chili powder
  7. 1 (22-pound) turkey, washed and giblets removed
  8. 2/3 cup honey
  9. 1/3 cup distilled white vinegar
  1. Preheat oven to 325˚.
  2. In a small bowl, combine butter, 3 tablespoons cilantro, 2 tablespoons jalapeño, lime zest, pepper, and chili powder.
  3. Place turkey, breast side up, on a rack in a large roasting pan. Evenly rub butter mixture over turkey and under skin. Tie legs with butcher’s twine. Bake, covered with heavy-duty aluminum foil, for 3 hours.
  4. In a small bowl, whisk together honey, vinegar, remaining 1 tablespoon cilantro, and remaining 1 tablespoon jalapeño. Uncover turkey, and brush with honey mixture. Continue baking, for 1 hour, or until a meat thermometer inserted in thigh reaches 180˚, brushing occasionally with honey mixture. Remove from oven, and let turkey stand for 10 minutes before carving.
Makes 10 - 12 servings