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Cooking with Paula Deen
, Christmas 2008
2 cups butter, softened
4 tablespoons minced cilantro, divided
3 tablespoons seeded and minced jalapeño, divided
1 tablespoon lime zest
1 teaspoon ground black pepper
1/2 teaspoon ancho chili powder
1 (22-pound) turkey, washed and giblets removed
2/3 cup honey
1/3 cup distilled white vinegar
Preheat oven to 325˚.
In a small bowl, combine butter, 3 tablespoons cilantro, 2 tablespoons jalapeño, lime zest, pepper, and chili powder.
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.
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
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