Dark Meat Turkey
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
- Roasting pan
- Meat thermometer
- Aluminum foil
INSTRUCTIONS
step 1Preheat the Oven to 325°F (163°C).
step 2Pat the turkey dry with paper towels. This will help the skin crisp up during roasting.
step 3In a small bowl, combine the olive oil, salt, pepper, paprika, thyme, and oregano.
step 4Rub the mixture all over the turkey, including under the skin.
step 5Place the turkey in a roasting pan, breast-side up.
step 6Pour the chicken broth into the bottom of the roasting pan. This will help keep the turkey moist during roasting.
step 7Insert a meat thermometer into the thickest part of the thigh. Make sure the thermometer is not touching bone.
step 8Cover the turkey Loosely with aluminum foil, creating a protective barrier against excessive dryness.
step 9Roast the turkey for 2-3 hours, or until the internal temperature of the thigh reaches 165°F (74°C).
step 10Remove 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 11In 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 12Remove 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 13Remove 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 14Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and green beans.
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.