Spicy Citrus Turkey
Serves 12
Holiday time is all about the bird. Nothing pairs better with turkey than rosé and we love Gerard Bertrand Cote des Roses to pair with our slightly spicy, smokey and sweet bird that’s dry brined overnight and roasted until golden brown and delicious for any holiday or gathering.
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1 10-12 lb. turkey
¼ cup salt
2 tablespoons sugar
2 tablespoons ground chili seasoning
2 tablespoons smoked paprika
1 tablespoon fresh thyme leaves
1-2 grapefruits and/or oranges + 1 tablespoon zest
½ lb. unsalted butter, melted
In a small bowl combine salt, sugar, chili seasoning, paprika, thyme leaves and citrus zest. Mix seasonings together and rub all over your bird. Place turkey in refrigerator and brine overnight or up to three days.
Remove turkey from refrigerator and bring turkey to room temperature at least one hour before roasting.
Preheat oven to 400° F. Roast turkey for 90 minutes, basting every 30 with butter. Cover with tinfoil if turkey begins to brown too much before being cooked through.
Remove from oven when internal temperature reads 160° F. Tent with foil if not already done and let rest for 20 minutes.
Slice and enjoy.
