Recipe from Francine Turone
Adapted by Ligaya Mishan
- Total Time
- 4½ to 6 hours, plus brining
- Rating
- 5(112)
- Notes
- Read community notes
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey “bland and boring.” But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead. —Ligaya Mishan
Featured in: The American Thanksgiving
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Ingredients
Yield:12 to 16 servings
- 1¼cups kosher salt
- ½cup granulated sugar
- 5cloves garlic, lightly crushed and peeled
- 1large Spanish or Vidalia onion, peeled and quartered
- 20fresh thyme sprigs (or 2 tablespoons dried)
- 8whole cloves
- 1tablespoon allspice berries, lightly crushed
- 2bay leaves
- 6sage leaves
- 1stick cinnamon
- 5 to 6scallions, white and green parts, halved crosswise
- 3 to 4juniper berries, lightly crushed
- 115- to 18-pound turkey (preferably heritage or pasture-raised)
- 1¼cups unsalted butter (2½ sticks)
- 20fresh thyme sprigs
- ¼cup chopped scallions (about 3), white and green parts
- ½cinnamon stick, broken into pieces
- 2tablespoons allspice berries
- 1tablespoon whole peppercorns
- ½tablespoon dried thyme
- ½dried mild or medium hot chile pepper (such as guajillo), stem removed, torn into pieces
- ½teaspoon fennel seeds
- 5scallions, trimmed
- 3onions, peeled and quartered
- 3celery stalks (with tops)
- 2fennel bulbs (with stems and fronds), cut into thirds
- 10garlic cloves
- 3large carrots, trimmed and peeled
- Salt and pepper
- 3cups vegetable or chicken stock
For the Brine
For the Herb-infused Brown Butter
For the Spice Rub
For Roasting
Ingredient Substitution Guide
Preparation
Step
1
Brine the turkey: Combine all the brine ingredients except the turkey in a large stock pot and add 1 gallon water. Bring to a boil, then remove from heat and stir in another ½ gallon water; let cool to room temperature. Place turkey breast-side-down in a container large enough to hold it and the brine. Add brine and refrigerate 8 to 12 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.
Step
2
Make the herb butter: Melt butter in a medium saucepan over medium heat. Reduce heat to medium-low and simmer 9 to 12 minutes, stirring often to prevent burning, until butter darkens to deep amber. Add thyme and scallions and remove from heat. (Butter may foam up; stir to keep it from foaming over.) Let steep for 10 to 15 minutes, then strain into a bowl, pressing out all the butter with a spatula. Allow butter to cool so it firms up, but is still a little soft and pliable. Stir butter while it cools to re-incorporate any bits that fall to the bottom.
Step
3
Make the spice rub: Combine all the rub ingredients in a heavy skillet over medium-high heat. Toast, stirring or shaking the pan occasionally, 2 to 4 minutes. Watch carefully to avoid burning. Let cool, then grind finely in a spice grinder or mortar.
Step
4
Roast the turkey: Heat oven to 475 degrees. Line a large roasting pan with the scallions, onions, celery, fennel, garlic and carrots and sprinkle with salt and pepper. Pour in stock.
Step
5
Remove turkey from brine and pat dry. Season cavity with about ½ tablespoon of the spice rub. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey. Sprinkle about 2 tablespoons of the spice rub all over turkey.
Step
6
Place turkey in pan on top of vegetables. Tuck the wings under turkey, and tie legs together with kitchen twine.
Step
7
Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with the liquid in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.
Ratings
5
out of 5
112
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Private Notes
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Cooking Notes
Francine
Hi! The flavours in the brine are jerk seasonings, just not pre packaged. The only flavor not included is scotch bonnet pepper which would be too spicy for the average American palate, especially if children are at the table. This isn't really supposed to be a 'jerked' turkey. It would need to be cooked over wood, which, is what also gives jerked food its flavour. The more subtle flavor also doesnt overpower the other dishes being served. Thanks for commenting. Happy Thanksgiving!
Popita
This recipe is genius and this whole section of the NYT makes me proud to be a (naturalized) American.
Colin
A true Jamaican Turkey Recipe would see two tablespoons of Jerk Spice added to the brine. Jerking the turkey, so to speak, ensures a juicy bird - the heat is a subtle but delicious flavoring (only).
Phenomenal
I made this turkey for a friendsgiving, first turkey I've ever made. And it got amazing reviews. Multiple people said it was the best turkey they've ever had!
Devin
Question for Francine (or any Jamaican chef!): I’m making this Turkey tomorrow and would like to add a fresh habanero to the recipe. Should I add it to the brine or the rub? Thank you!!
Deborah Cohen
This was a big hit with my family. The turkey was moist, flavorful and far from bland. Continuous basting is critical; so don't skip this step.
Ferrilyn
Has anyone tried stuffing this? Want to do a cornbread stuffing with it.
Gayle
Are the vegetables that are roasted with the turkey served as a side dish? Alongside the turkey?
Brian
Don't tear the recipe apart. This is one person's adaptation and nothing more. I am sure this is delicious and easy to make for a person that does not have a wood fired grill or smoker.
Nichele
This turkey surpassed all expectations. I used a few ground spices instead of the whole ones, using a ground-to-whole conversion chart. We had a free range, 14.2 pound turkey. It was very lean and rendered very little fat and liquid for basting. And it reached temperature about a half hour early. Next time I might throw some dried habanero flakes into the rub for its fruitiness and heat.
Tonight we're making a risotto from the stock and the leftover turkey. Can't wait!
Nichele
With all respect due, the spices in the brine are jerk spices -- allspice, cinnamon, thyme, etc. What jerk spices are not listed in the ingredients? Tell me soon, because I'm preparing the brine right now!
Colin
Ad Jerk Spice to the brine - it is a fantastic flavor to add - subtle not hot!
Francine
Hi! The flavours in the brine are jerk seasonings, just not pre packaged. The only flavor not included is scotch bonnet pepper which would be too spicy for the average American palate, especially if children are at the table. This isn't really supposed to be a 'jerked' turkey. It would need to be cooked over wood, which, is what also gives jerked food its flavour. The more subtle flavor also doesnt overpower the other dishes being served. Thanks for commenting. Happy Thanksgiving!
Popita
This recipe is genius and this whole section of the NYT makes me proud to be a (naturalized) American.
Colin
A true Jamaican Turkey Recipe would see two tablespoons of Jerk Spice added to the brine. Jerking the turkey, so to speak, ensures a juicy bird - the heat is a subtle but delicious flavoring (only).
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