Directions
- 1Take a 12-pound turkey.
- 2Season the turkey with kosher salt, thoroughly getting into crevices like the cavity and under the wings.
- 3Place the turkey on a sheet tray with a rack and refrigerate overnight for a dry brine.
- 4In a food processor, add sage, thyme, rosemary, and garlic.
- 5Pulse the herbs and garlic.
- 6Add sticks of butter, a drizzle of honey, and a scoop of hot pepper paste to the food processor.
- 7Season with black pepper, chili powder, paprika, and onion powder.
- 8Grate the zest of an orange and a lemon into the food processor.
- 9Blend all ingredients in the food processor to create a compound butter.
- 10Remove the turkey from the fridge and allow it to come to room temperature.
- 11Gently slide your hand under the turkey skin to separate the meat from the skin.
- 12Slide the compound butter under the skin and then smother the entire bird with it.
- 13Set your oven to 350 degrees Fahrenheit, or use a smoker at 250 degrees Fahrenheit.
- 14Cook for approximately 15 to 20 minutes per pound of bird until the internal temperature of the breast reaches 160 degrees Fahrenheit. For this 12-pound bird, it took about 4 hours.
Ingredients
- 12 pound turkey
- kosher salt
- sage
- thyme
- rosemary
- garlic
- 2 sticks butter
- honey
- 1 scoop hot pepper paste
- black pepper
- chili powder
- paprika
- onion powder
- orange zest
- lemon zest
Equipment
sheet trayrackfood processorgraterovensmoker
Tips
- For a flavorful turkey, use a dry brine.
- The internal temperature of the breast should reach 160 degrees Fahrenheit.
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