Dark Meat Turkey

JoyOuceKitchen
Dark Meat TurkeyPicture from FOOD&WINE Publisher

Indulge in the epitome of Thanksgiving feasts with this tantalizing recipe for dark meat turkey. Aromatic herbs and a symphony of spices mingle harmoniously to infuse the turkey with an explosion of flavors. As the turkey roasts in the oven, its skin transforms into a crispy golden canvas, while the meat within becomes tender and succulent. Each bite bursts with a symphony of savory notes, leaving your taste buds dancing with delight.

Prep Time Cook Time Servings
15 mins 3 h 30 mins 6-8

INGREDIENTS

  • One 10-12 pound bone-in, skin-on turkey breast
  • 1 tbsp olive oil
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 cup chicken broth
  • 1/4 cup butter, softened

Barbecue Sauce

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika

  • 1/2 tsp salt

Equipment

  1. Roasting pan
  2. Meat thermometer
  3. Aluminum foil

            INSTRUCTIONS

            step 1

            Preheat the Oven to 325°F (163°C).

            step 2

            Pat the turkey dry with paper towels. This will help the skin crisp up during roasting.

            step 3

            In a small bowl, combine the olive oil, salt, pepper, paprika, thyme, and oregano.

            step 4

            Rub the mixture all over the turkey, including under the skin.

            step 5

            Place the turkey in a roasting pan, breast-side up.

            step 6

            Pour the chicken broth into the bottom of the roasting pan. This will help keep the turkey moist during roasting.

            step 7

            Insert a meat thermometer into the thickest part of the thigh. Make sure the thermometer is not touching bone.

            step 8

            Cover the turkey Loosely with aluminum foil, creating a protective barrier against excessive dryness.

            step 9

            Roast the turkey for 2-3 hours, or until the internal temperature of the thigh reaches 165°F (74°C).

            step 10

            Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This will allow the juices to redistribute throughout the meat.

            step 11

            In a medium saucepan, combine 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Bring to a simmer and cook for 15 mins, or until the sauce has thickened.

            step 12

            Remove the turkey from the oven and baste it generously with the barbecue sauce. Return the turkey to the oven for an additional 30 mins, allowing the sauce to caramelize and infuse the turkey with smoky goodness.

            step 13

            Remove the turkey from the oven and let it rest for 20-30 mins before carving. This allows the juices to redistribute throughout the meat, resulting in succulent tenderness.

            step 14

            Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and green beans.


            TIPS:
            1. For extra flavor, you can baste the turkey with the barbecue sauce every 30 mins during roasting.
            2. If you want to make gravy, use the pan drippings to make a roux. Then, whisk in some chicken broth and bring to a simmer.
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