Serves: 8–10 People
Prep Time: 25 Minutes + 12 Hours Cook Time: 1 Hour
Recipe developed in partnership with Executive Chef Nikko Jacino, The Luxe Appliance Studio, Toronto
1 12lb turkey, preferably fresh
2 apples, cored and quartered
3 jalapeños, halved
2 yellow onions, quartered
6 garlic cloves, crushed
¼ cup butter, softened
1 tsp paprika
1½ tsp fresh oregano
1 tsp cayenne pepper
1 tsp garlic powder
1 tbsp kosher salt
1 sprig fresh sage,
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated.
Start by placing the turkey with the breast resting on the cutting board. Using sharp kitchen scissors, cut along both sides of the backbone to remove it. Flip the turkey over and open the cavity so both legs are spread out with the breast facing up. Press down on the breastbone to flatten. Using your fingers, gently separate the skin from the breast muscle.
Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning.
Lather the outside skin as well. Place turkey on a wire rack over top a baking sheet and chill uncovered in the fridge for 6–12 hours.
Remove turkey from the fridge and let stand at room temperature for at least 1 hour.
Preheat oven to 450°F.
Tuck wings under the breast. Lay apples, jalapeños, yellow onion and garlic on a parchment-lined baking tray and lather with vegetable oil. Place the turkey on top of the ingredients and season the skin with salt.
Place in the oven and cook for 20 minutes or until skin starts to darken. Reduce heat to 320°F and cook for another 40 minutes or until the breast reaches an internal temperature of 165°F.
When finished, remove from the oven and loosely tent with tin foil. Rest at room temperature for 1 hour before serving.
Pair the rich flavours with the medium body of the fruit-driven Fleur du Cap Chardonnay.