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Salted Roast Turkey with Chipotle Glaze and Caramelized-Onion Gravy

Salted Roast Turkey with Chipotle Glaze and Caramelized-Onion Gravy

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Southwestern-spiced salt

  • 1/3 cup mild oak-smoked sea salt (such as Halen Môn)
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground chipotle chile powder


  • 2 teaspoons ground chipotle chile powder divided
  • 12 garlic cloves, chopped
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups Golden Turkey Stock


  • 3 tablespoons unsalted butter
  • 1 1/2 pounds onions, chopped
  • 4 cups (about) Golden Turkey Stock
  • 1/2 cup all purpose flour

Recipe Preparation

Southwestern-spiced salt

  • Toast cumin in skillet over medium heat until darker and beginning to smoke, stirring often, about 2 minutes. Cool; grind finely in spice mill or in mortar with pestle. Transfer to bowl. Mix in remaining ingredients. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature.


  • Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with southwestern-spiced salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

  • Position rack in bottom third of oven and preheat to 325°F. Mix honey and 1 teaspoon ground chipotle chile in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Stir chopped onion, garlic, and 1 teaspoon ground chipotle chile in medium bowl to blend. Divide mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely.

  • Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock.

  • Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Brush turkey with glaze twice during last 30 minutes. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.


  • Melt butter in medium skillet over medium-high heat. Add onions; sauté 5 minutes. Reduce heat to medium-low; cook until onions are deep brown, stirring occasionally, about 30 minutes. Set aside.

  • Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.

  • Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and 1/2 cup flour to pan. Whisk until roux is light brown, about 2 minutes. Whisk in stock mixture. Bring to boil, scraping up browned bits and whisking. Boil until gravy coats spoon, stirring occasionally, about 5 minutes. Add caramelized onions. Add chopped neck, heart, and gizzard, if desired. Season with salt and pepper.

Reviews Section

If you’re reading this post then it means one of two things. Either your mother is sick and tired of having to cook eight kinds of potatoes for the family and is rebelling so you’ve landed the task of cooking the Thanksgiving turkey for your whole family last minute. The other option would be that you forgot to get the bird in its brine bath early enough so you need a way to cook a moist, juicy turkey that can be done without a lot of prep ahead of Thanksgiving. Or I suppose you just love turkey and want to learn a new way to cook one.

Regardless of your reasoning, you’re in luck! Today I’m sharing a last-minute Thanksgiving turkey recipe that I’ve been using for years. I tried this method once years ago and it produced the juiciest, most flavorful turkey I’ve ever had. Since then, I’ve tweaked the ratios, herbs and method every year and I think I’ve finally perfected the turkey roasting process.

This recipe combines a few tried and true turkey roasting techniques that not only speeds up cooking time but makes the whole ordeal as fuss-free as humanly possible without sacrificing flavor.

Tips for Juicy, Flavor-Packed Turkey

Tip #1: Size Matters

This recipe is perfect whether you’re cooking for four or forty. One thing I’ve figured out is choosing a smaller turkey rather than a big behemoth is always the best choice. They cook faster, the meat tends to be less tough and they’re easier to lift, flip and transfer in and out of the oven. Aim for a 12-14 pound turkey max. If you’re feeding a big crowd, prep two turkeys rather than one. The other benefit of cooking two smaller turkeys is that there are more legs and thighs to go around for the dark meat lovers at your table.

Tip #2: Skip the Brine

My favorite part about this recipe is that there is zero prep to do ahead of Thanksgiving aside from making sure the turkey is fully thawed. While wet and dry brines help to add flavor and moisture to a turkey, they can be messy and require prep-work several days in advance. If you have the time and patience to brine, go for it! However, if you’re not great at preplanning and you want your Thanksgiving to be as lowkey as possible, try this mayonnaise and butter method. You won’t regret it.

Tip #3: Fatten Up

Since we’re skipping a brine, the turkey will need something else to help it retain moisture. The solution is a combination of mayonnaise and butter mixed with fresh herbs, lemon zest, grated onion and garlic. Some recipes just have you spread the butter all over the outside of the turkey, which certainly helps the bird brown evenly and get a crispy skin. However, I find this method alone doesn’t help a lot with moisture because much of the butter just melts off into the roasting pan.

To get a super moist turkey, you want to give it a layer of “blubber” under the skin. Turkeys are naturally fairly lean. They lack a thick layer of fat under the skin that other roasting birds, like ducks, have. In this recipe, you’ll gently loosen the skin away from the muscle of the bird on all sides as best you can with your fingers. This will create lots of little pockets that you can stuff and fill with the butter-mayo mixture. This extra layer of fat will shield the breast meat from the harsh, direct heat of the oven and help it stay juicy.

Tip #4: Use Fresh Herbs

While you can certainly swap dry herbs for fresh herbs in this recipe, I find that using fresh herbs in the butter-mayo mixture makes a world of difference. They add a much deeper flavor and aroma to the turkey so I really encourage you to hunt down fresh herbs if you can. Most of my local grocery stores offer a “poultry blend” of fresh herbs in the produce section which usually includes all the herbs you need for this recipe aside from the oregano which is typically packaged separately.

Tip #5: Flipping the Bird

No, you’re not going to give the turkey the middle finger, but this next step is a bit dangerous, so be careful. While tricky, I find flipping the turkey once during cooking is the best way to get a crispy, golden skin on all sides of the turkey and also ensure the white breast meat stays nice and juicy. In this recipe, you’ll start the Thanksgiving turkey breast side down in the roasting pan and bake it at 450 degrees for 30 minutes. This blast of high heat helps speed up the cooking time and also helps get that skin nice and brown. I start the turkey breast side down for this first phase because it shields the breast meat from getting a direct hit of this high heat. It also allows all that butter to drip down and pool at the breast for serious added moisture.

After 30 minutes, you’ll remove the turkey from the oven and reduce the heat to 350 degrees. At this point, you’ll flip the bird over so it’s breast-side up. Be careful not to burn yourself or spill melted butter out of the bird. This is where choosing a smaller turkey really benefits. A bird under 14 pounds is much less awkward to flip so it makes this step a lot less stressful. After the turkey has been flipped, return it to the oven to finish cooking until it reaches an internal temperature of 165 degrees.

Tip #6: Burnt Bits and All

This final tip has less to do with the turkey and more to do with the gravy. I bring up gravy because let’s face it, the gravy is almost as important as the turkey itself. Most gravy recipes will tell you to siphon away the turkey drippings from the bottom of the pan using a turkey baster. This is the classic method that will give you than pale golden gravy everyone knows. I, on the other hand, like to include every brown and burnt bit in the bottom of the pan with my gravy along with the liquid drippings.

This yields a much darker color gravy than most are used to but it has such an incredible depth of intense flavor, it makes such a big difference. With this method, some of the dark bits won’t cook down smooth in the gravy. Therefore, use an immersion blender just before serving to puree the gravy smooth. Trust me, you’ll never go back to regular turkey gravy after trying it this way.

I hope everyone has a wonderful Thanksgiving this week. This turkey has been the go-to recipe in our family for several years now and I hope it’s the star of the show on your table this Thursday and you enjoy “gobbling” up the leftovers (. sorry, bad pun) all weekend long.

If you make this Mayo-Rubbed Thanksgiving Turkey with Lemon and Herbs, snap a photo and tag me on social media. It’s @frydaeblog and #frydaeblog absolutely everywhere! Also, leave it a rating and let me know your thoughts below in the comments. Thanks so much for stopping by my Thanksgiving table today. Happy Thanksgiving!

Still need a stuffing recipe for your Thanksgiving meal? Serve this Hazelnut, Quinoa Stuffing with Apples, Cranberries and Sweet Potatoes alongside this Thanksgiving turkey.

Herb-Roasted Turkey with Gravy

2. Remove neck, giblets and liver from turkey. Place neck and giblets in large roasting pan discard liver. Place carrots, celery and onions in roasting pan. Sprinkle 2 tablespoons salt mixture inside turkey cavity and sprinkle remaining salt mixture over outside of turkey. Place garlic, marjoram, thyme, rosemary and lemon inside cavity.

3. To truss turkey, cut 4-foot length of kitchen twine. With legs facing away, center twine under legs of turkey. Wrap twine around legs, criss-crossing ends pull twine tightly to secure legs. Run twine the length of turkey, securing wing tips. Tie ends of twine together over neck skin. Cut off excess twine. Place turkey, breast side up, in roasting pan on top of neck, giblets and vegetables.

4. Roast turkey 3 to 3½ hours or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time. Tent turkey with aluminum foil if turkey is browning too quickly. Place turkey on large platter cover with foil to keep warm. (Internal temperature will rise 5 to 10° upon standing.) Remove kitchen twine.

5. While turkey rests, prepare gravy: In small bowl, whisk together 1 can broth and flour. Pour vegetables, neck, giblets and drippings in roasting pan through colander set over large bowl press on solids to release any liquid. Pour drippings into 4-cup liquid measuring cup. Let stand 1 minute or until fat separates from drippings. Skim off and discard fat from drippings.

6. Place roasting pan on stovetop over medium heat until bits in bottom of pan turn deep brown. Add wine and heat to boiling. Boil about 2 minutes or until most liquid evaporates, stirring with whisk to loosen browned bits from bottom of pan. Pour drippings in measuring cup back into roasting pan. With whisk, stir in broth-flour mixture, and remaining 2 cans broth and 1 teaspoon salt heat to boiling. Reduce heat to low and cook 10 minutes, stirring occasionally. Strain gravy through fine-mesh strainer before serving.

Approximate nutritional values per serving:
515 Calories, 13g Fat (4g Saturated), 273mg Cholesterol,
1775mg Sodium, 11g Carbohydrates, 2g Fiber, 76g Protein

Dry-brined turkey with roasted onions

For 13 years, this site has not had a turkey recipe for a few, perhaps not terribly convincing, reasons. I don’t usually host it’s usually a family member with, I’m sure just coincidentally, more than a 2-bedroom apartment of space. Second, I mean, this is the internet, right? And there are, as of this morning, 200,000 search results for “roast turkey.” Probably there’s a gem or two in there for you and you’ve got this covered? Finally, the truth: turkey has never been my favorite bird. I mean, when it’s done well, I do enjoy my yearly two slices (dark, please), but I’ve rarely been summoned with the motivation to finetune a recipe in the off-season.

But then a couple things changed. A few years ago I started hosting Friendsgivings (see here and here) and now, a few turkeys later, I — inevitably — have a lot of opinions about turkey. For example, when you’re making a turkey the size you need for the 18 to 25 people most Thanksgivings may entail, you’re going to want to find a way to treat the bird in a way that it won’t dry out in all of the hours it will take to safely cook through. I’ve wet-brined (a nightmare with delicious results, but still a nightmare) and dry-brined, and the latter was the clear winner.

My second opinion is that if you’re putting anything besides a lot of quartered onions under your turkey, you’re missing out on one of the best things we have ever eaten. I tried it after rejecting the usual medley (potatoes, carrots, or other vegetable) because they were represented more generously in other side dishes at the table. I never looked back. Over a few hours in the oven collecting buttery, salty drippings, they become otherworldly: both deeply caramelized to the point of jammy sweetness, but charred and salty too. There’s enough to go around. Since they will taste too good to share, however, I might take this time to remind myself of the key Thanksgiving themes: generosity, gratitude, hospitality, and probably not standing in the kitchen eating onions off a knifepoint? Okay, fiiine.

My third opinion is, in fact, my view on All Things Thanksgiving: Thanksgiving recipes should be rivetingly simple, the kind of short ingredient list, high reward stuff that has no mise-en-place, because all of my dishes are otherwise engaged when I’m having 21 people over. If I can make a stunning, perfectly cooked, delightfully-seasoned, crisp-skinned turkey with merely 6 ingredients and 2 steps, I’m simply not going to make the one with 15. Not today, St. Martha.

This turkey follows the rules. I took a risk the first year and kept it really basic, seasoning with only salt, and pepper, and basting with butter after brining and seasoned, juicy, and delicious. However, now I’m hedging, just slightly, on this, because I accidentally did what I thought I never would: tested a turkey recipe when the month didn’t require it.

Earlier this year, I made a slow-roasted whole chicken and ended up brushing the well-salted skin with a mixture of butter, maple syrup, and gochujang chili paste and it was astoundingly good but I had this nagging feeling it this chicken wished it was a turkey. Hear me out: turkeys are slow-roasted birds turkeys are wonderful with a salty-spicy-sweet finish. And unlike many other hunches in my life (no we’re not going to talk about the wide-leg mom jeans today), this one was actually on-point, and we get to reap the burnished, delicious rewards.


Dry-Brined Turkey with Roasted Onions

  • Servings: 12 to 16
  • Time: 4 to 5 hours from removing from fridge to serving, plus 1 to 2 days dry brine
  • Source: Smitten Kitchen
  • 1 12- to 16-pound fresh turkey
  • Kosher salt
  • 4 tablespoons maple syrup
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon of a chile paste — gochujang, harissa, or chipotle — plus more to taste
  • 8 to 10 medium onions, half red, half yellow, peeled and cut into quarters
  • 1 to 2 tablespoons sunflower, safflower, or another high-heat friendly oil

1 to 2 hours before roasting: Remove plastic and discard any juices that have collected around the bird. Allow to come to room temperature, which will take 1 to 2 hours. No need to rinse any salt off the bird it’s all as it should be.

2 1/2 to 3 1/2 hours before serving: Heat oven to 450°F with a rack on the lowest level of the oven. If you plan to stuff the turkey with anything, do so now. Truss the legs (tying them together) with kitchen twine or, uh, any other string you have around.

Toss the onions with a splash of oil (don’t worry about seasoning, they’ll collect it from the pan) and arrange around the turkey. Combine 1 tablespoon of the melted butter with the maple syrup and chili paste in a small bowl, whisking until smooth. Brush this — or use your hands to coat — all over the turkey, leaving none behind. Here you’re supposed to tuck the wings under the bird to prevent the tips from burning, something I have never successfully done, if we’re being honest. Have a big piece of foil nearby for when you will want to cover the turkey.

Roast turkey for 25 to 30 minutes, then — this is very important — reduce the oven heat to 350° and continue roasting the bird until a thermometer in thickest part of the breast reads 150 to 155.

Beginning when you reduce the heat, periodically baste the turkey with 1 to 2 tablespoons of the remaining melted butter, and then, when you’re out of butter, with the juices from the pan.

This turkey is going to brown fairly quick and quite dark. Don’t fret, it will not taste burnt, but go ahead and put the foil on when it gets as dark as you can stand it. Rotate the pan in the oven a couple times, and turn onions in pan over once, for even cooking. Remove the foil for the last 5 to 10 minutes of roasting, so the skin crisps up again.

A 14 to 16 pound bird takes a total of 2 to 2 1/2 hours of roasting. A 19.5 pound bird once took over 3 hours. Keep in mind that if you’re opening and closing the oven door a bunch of times to move other dishes around, it will take longer to cook (up to 30 minutes).

Rest, carve, and serve: Allow the turkey to rest at room temperature 15 to 20 minutes before carving, which you should estimate 20 or so minutes to do, depending on your comfort level. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F. Use the rest time to rewarm any sides that need it and to make gravy (see below).

I am not going to write out carving instructions because I personally cannot do it without watching a video. I pop this or this or this up on my phone (I recommend previewing them earlier and picking the one that works for you), hit the pause button a lot, and do my best. When you slice the turkey, make sure your knife is really, really sharp to get those clean cuts. Do you know what else really clean cuts do? Make people think you knew what you were doing. (I absolutely do not.)

Your turkey is going to spill a lot of juices while you carve it. [Updated with a life-changing tip from Cindy in the comments.] Place your cutting board inside a rimmed sheet pan to collect the juices as you carve. Pour some over the sliced turkey (save any left for gravy), plus a final sprinkle of salt and pepper, before serving to keep it warm and seasoned. Arrange onions all around and serve with glee. You totally rocked this I knew you would.

Now, let’s talk about gravy. This is my core gravy recipe:

Very Simple Gravy
8 cups turkey or chicken stock (I either use homemade chicken or Better Than Bouillon’s turkey base)
1/2 cup unsalted butter
2/3 cup all-purpose flour
2 tablespoons dry marsala or cider vinegar

Melt butter in an empty pot or your emptied roasting pan and stir in flour. Cook this mixture over moderate heat, whisking, 3 minutes. Add marsala or vinegar, cooking for another minute. Add stock a little at a time, whisking constantly to prevent lumps, then bring to a simmer, whisking occasionally. Season with salt and pepper.

However, there are three ways to approach this. The first, above, straight gravy and it’s ideal for people who do not want to stress about it, don’t want to wait until the more frenetic time when the turkey is out and needs to be curved, and even want to make it earlier in the day and rewarm it.

The second is more traditional. You use the same formula but you first pour off drippings that have collected under your turkey. Put them in a glass (or a beaker like this) to allow them to separate. Swap whatever fat accumulates on top with the same amount of butter in the recipe, and drippings with the equivalent amount of broth, and proceed as written.

The third is a little riskier, but you only live once, right? Place your roasting pan across two stove burners, and bring the liquid (which is a mixture of fat and juices) to a boil. Deglaze the pan, loosening any stuck bits, with a glug of dry marsala or a wine of your choice. Boil all of the juices off until only the fat remains. Eyeball it — you might have just 2 to 3 tablespoons, or you might have more. Add enough butter to get you to 8 tablespoons. Add the flour, and then, since you’ve concentrated flavors so intensely here, you can replace half of the stock with water, to essentially rehydrate them. Season as needed and cook as you would the core recipe.

Herb Roasted Turkey and Roasted Onion gravy . . .

There are few meals served on this continent as scrumptiously pleasing as a great turkey dinner with all the fixins', especially at a big family and friends gathering. Buttery mashed potatoes, steamed and butter tossed broccoli, . . . ummmm!

We prepared this turkey last weekend and it was superior to any turkey and gravy we have ever sampled. Absolutely delicious, and this succulent, juicy turkey will have jaws dropping and stomachs rumbling at any feast.

Herb-Roasted Turkey

1 turkey (about 12 lbs/5-6 kg)
1 cup (250 mL) parsley, chopped
2 tablespoons (30 mL) fresh rosemary, chopped, plus 3 sprigs
2 tablespoons (30 mL) fresh sage leaves, chopped
1 tablespoon (15 mL) fresh thyme leaves, chopped
8 cloves (3 tablespoons/45 mL) garlic, finely chopped
1 stick (1/2 cup/125 mL) unsalted butter, softened
1 teaspoon (5 mL) kosher salt, plus additional
½ teaspoon (2 mL) pepper, plus additional
1 lemon, sliced
1 orange, sliced
4 cups (1 L) apple cider
4 Vidalia onions, sliced 1/2-inch (1 cm) thick reserve for gravy
cotton kitchen twine

1. Preheat oven to 350 degrees Fahrenheit (180 degrees C) with rack in lowest position.
2. In a small bowl, combine parsley, 2 tablespoons (30 millilitres) chopped rosemary, sage, thyme, garlic, butter, 1 teaspoon (5 millilitres) salt, and 1/2 teaspoon (2.5 millilitres) pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
3. Season cavity with salt and pepper and loosely fill with lemon slices, orange slices and rosemary sprigs. Using cotton kitchen twine, tie legs together. Season outside of turkey with salt and pepper.
4. Arrange onion slices into bottom of pan and place turkey, breast side up, on top of onions. Pour cider into pan until liquid just covers onions. Tent turkey loosely with foil and roast for 1 hour.
5. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh registers 170 degrees F (80 degrees C), 2 1/2 to 3 hours more. [Tips: Tent with foil if browning too quickly. Add water if pan becomes dry.]
6. Reserve onions for Quick Turkey Gravy (recipe from this special).
7. Cover loosely with foil, and rest 30 minutes before carving.

Roasted Vidalia Onion Turkey Gravy

1 tablespoon (15 mL) olive oil
4 turkey wings
1 medium onion, diced
2 cloves garlic, smashed
2 sprigs fresh thyme
1 sprig rosemary
5 cups (1.25 L) chicken broth, divided
2 carrots cut into 1/2-inch (1 cm) pieces
2 stalks celery, cut into 1-inch (2.5 cm) pieces
1 leaf bay
4 reserved Vidalia onions
2 tablespoons (30 mL) unsalted butter, cold
salt and pepper

1. Heat olive oil in a skillet over medium high heat. Add wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes. Add garlic, thyme and rosemary sprigs. Add 1 ½ (350 millilitres) cups stock to skillet and stir, scraping up any brown bits on the bottom of the pan. Transfer to a small stock pot.
2. Stir in remaining broth, carrot, celery and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer for about 1 hour, skimming occasionally.
3. While broth is simmering, puree reserved onions and about ½ cup (125 millilitres) pan juices from turkey in blender or food processor. Transfer to a large saucepan.
4. Remove and discard wings. Strain broth through a large strainer into saucepan with onions. Press on vegetables in strainer to extract any remaining liquid. Discard strained vegetables. Bring strained broth and onions to a gentle boil, stirring occasionally.
5. Stir in the butter and season with salt and pepper.
6. Yield: 4 cups/1 litre).
7. Note: As an option, you can roast off the chicken wings till they are golden and caramelized, then add to the stock. Extra caramelizing equals extra flavor.

Preheat oven to 350 degrees F. Place the turkey, breast-side up, on a rack set in a roasting pan. Fold wing tips under turkey, and sprinkle 1 teaspoon each salt and pepper inside the turkey. Tie legs together with twine.

Combine butter, parsley, thyme, 1 teaspoon salt and ¼ teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from the breast meat, and smear half the butter mixture under skin.

Rub turkey’s skin with the remaining butter mixture. Scatter the celery, carrot, onion, garlic and rosemary sprigs around turkey. Add 2 cups of water to the pan and roast the turkey for 1 hour and 15 minutes.

Add the remaining 2 cups of water to the roasting pan, and baste turkey with pan juices. Cover the turkey with foil and roast for about 1 hour and 15 minutes longer, or until an instant-read thermometer inserted into the thickest part of the inner thigh registers 170 degrees F.

Remove turkey from oven transfer pan to a cutting board and let rest for 30 minutes.

Strain the pan juices into a large heatproof measuring cup, pressing on the solids. Skim the fat.

Pour the pan juices into a medium saucepan.

Add 4 cups of the chicken broth and boil until reduced to 5 cups, which should take about 5 minutes.

In a bowl, whisk the flour with the remaining ½ cup of stock, then whisk the mixture into the pot. Boil, whisking, until the gravy has thickened.

Carve the turkey and serve with the gravy. Garnish turkey with more fresh herbs, if desired.

Salted Peanut Butter Hot Chocolate.

True story: I will never turn down a mug of peanut butter hot chocolate. Especially with peanut butter whipped cream! It&rsquos only the best combination in the world, you know? Sure there are others that I frequently mention, like bread and butter, or cheese and olives, almond butter and strawberry jam. But I don&rsquot think [&hellip]

True story: I will never turn down a mug of peanut butter hot chocolate.

Especially with peanut butter whipped cream!

It’s only the best combination in the world, you know?

Sure there are others that I frequently mention, like bread and butter, or cheese and olives, almond butter and strawberry jam.

But I don’t think many people will argue that peanut butter + chocolate is THEEEE flavor combo.

Last week I was devastated to learn that City Bakery in NYC closed. They have the most indulgent, rich hot chocolate – one that you have maybe once a year because it’s so decadent. It’s a hot chocolate that I think about all the time.

This isn’t exactly that, but it’s definitely hot CHOCOLATE. High-quality chocolate swirled into hot milk until melted and thick. OMG. I want a mug of it right now.

I obviously didn’t know the difference between hot cocoa and hot chocolate when I was a kid. (Or, frankly, in 2009 when I made a recipe called salted hot chocolate and used cocoa powder! Whomp whomp. I hate myself.)

At our house, we were a hot cocoa family – my mom would buy the boxes with single serving packets and we loved them.

But I distinctly remember sled riding with a friend at her grandma’s house, and her grandma making us hot chocolate on the stovetop. .


So chocolatey! So delicious! It was like dessert in a glass.

That’s what we have here. Chocolate melted into milk with creamy peanut butter and flaked sea salt. This recipe has both chocolate AND cocoa powder, so it’s doing double duty and it makes a mug extra flavorful.

And it’s topped with a peanut butter whipped cream, which is unsweetened so it cuts the richness of the hot chocolate perfectly.

Oh and a shower of flaked sea salt rains down on top too!

This kind of reminds me of my favorite slow cooker coconut hot chocolate, which is so decadent that you can freeze it and make a pudding-like dessert out of the leftovers. It’s like bonus hot chocolate.

And everything I want to drink on a chilly night!

Salted Peanut Butter Hot Chocolate

Pre-heat the oven to180°C, 350°F, Gas 4. Rinse the inside of the turkey, drain and wipe with kitchen paper.

Prepare the stuffing recipe of your choice and push into the neck end. Secure the skin under the bird with a metal skewer or a cocktail stick. Take the onion and stud with the cloves. Push into the turkey cavity with the Bay Leaves and lemon.

Place the turkey in a large roasting tin. Rub the butter all over the turkey, season with Pepper and then cover with 8 bacon rashers. Loosely cover with foil. Cook for 4 hours. Remove the foil. Increase the oven temperature to 200°C, 400°F, Gas 6 and cook for 30 minutes.

Remove the turkey from the oven and pierce the thickest part with a skewer, if the juices run clear then the bird is cooked. Remove from the oven and cover with foil and tea towels to keep warm. Allow the turkey to rest for 30 minutes or more, making it easier to carve.

Recipe Archive

Pay No Mind To The Date Above
Updated On 2/17/10
If you find a link that isn't working, please leave a comment and I'll try to fix it ASAP.

In the meantime, type the title of the recipe in the Blogger Search Bar at the top of this blog, generally it works.


Hope this helps everyone. As I continue, I'll try to find a way to cross reference thing.

I heart ScottE for making these one-click recipes.

And by the way, I like the organization of it. Grazie.

This is fantastic - just found it when looking for the banana pudding recipe. My mom and I are now wondering if you have a recipe on how to cook fresh artichokes.

As of now, I don't have a recipe online for artichokes. I can look for one if you like. let me know!

Scott, I think we are food soulmates. Thank you so much for compiling these recipes!!

Hey Scott. This is Mary Beth Kirker from high school. Well, I am taking a graduate class and needed to follow 5 blogs, so I will be following yours as one of my choices. Hope all is well. Keep up the great recipes and pictures. TTYS, Mary Beth

The Bitten Word

In early October, November's food magazines started arriving, promising "the easiest feast ever!," "great food for the entire weekend" and "Thanksgiving at its best."

Honestly, it's a little nerve-wracking. 

Now that we're writing The Bitten Word and hosting family this Thanksgiving, we're feeling the pressure to cook a nice meal that will fit a variety of palates.  Mostly, though, we just want to outdo last year (more on that in a minute). 

November's issues of food magazines are chock-full of tips, recipes and sage advice. We thought it might be useful to talk about some of that advice here, so over the next few days we'll be holding a little Thanksgiving-a-thon, starting today with the center of the meal, the turkey. 

Over the next few days, we'll provide you with a complete index of what the magazines are recommending for Turkey, Starters & Sides, and Desserts, to help you plan your perfect Thanksgiving meal. 

We spent last Thanksgiving at home in D.C.  Our close friends had all left town and we decided that we'd like to spend the day cooking a nice meal to enjoy that evening.

We went all-out, making an appetizer, a turkey that was far too large for two people, five sides and a kick-ass dessert.  It was one time during that year that we truly put our food magazines to use, scouring through them for our ideal Thanksgiving recipes, and then pairing them with family recipes that we love.

Starting with turkey, last year we decided to dry-brine our bird.  We had never heard of dry-brining prior to our research for last year's menu, and we have to admit we were very impressed by both the process and the results. 

Dry-brining works like this: Spread salt all over the outside of the bird. Over the next several hours, the salt will leech moisture out of the meat and onto the surface. But THEN the meat re-absorbs the (now salty) water.  It gives you all the moist, tender meat you get from traditional brining, but you don't have to deal with plunking your bird in a tub of water for a day and a half. 

It was a technique that worked really nicely for us, and we recommend it. But there's a whole lot more advice on turkey from the food magazines. Here's what they're saying about the Big Day this year.

Feature #3:  "Four Hour Feast" (aka the Thanksgiving meal that looks like you slaved all day even though you didn't)
Extra-Moist Roast Turkey with Pan Gravy

Feature #4:  "Harvest's Home" (aka The Vegetarian Thanksgiving Zach and Clay Are Very Unlikely To Ever Have)
Do Roasted Chestnuts count?

Feature #1:  "Open City" aka A Big Easy Thanksgiving in New Orleans
Leah Chase's Roast Turkey

Feature #1:  "Kick It Up" (aka Thanksgiving with Emeril)
Turkey Roulade

Feature #2:  “A Chef’s All American Thanksgiving” (aka A Spanish Take on Turkey)
Citrus-Marinated Turkey


In early October, November's food magazines started arriving, promising "the easiest feast ever!," "great food for the entire weekend" and "Thanksgiving at its best."

Honestly, it's a little nerve-wracking. 

Now that we're writing The Bitten Word and hosting family this Thanksgiving, we're feeling the pressure to cook a nice meal that will fit a variety of palates.  Mostly, though, we just want to outdo last year (more on that in a minute). 

November's issues of food magazines are chock-full of tips, recipes and sage advice. We thought it might be useful to talk about some of that advice here, so over the next few days we'll be holding a little Thanksgiving-a-thon, starting today with the center of the meal, the turkey. 

Over the next few days, we'll provide you with a complete index of what the magazines are recommending for Turkey, Starters & Sides, and Desserts, to help you plan your perfect Thanksgiving meal.