Spicy Turkey Recipe

Prepare the brine

In a large pot or container, combine 4 l water, 1 cup kosher salt, 1/2 cup brown sugar, 2 tbs whole black peppercorns, 3 bay leaves, 6 crushed garlic cloves and 4 sprigs fresh thyme. Bring to a simmer to dissolve salt and sugar, then cool completely to room temperature (you can add ice to speed cooling).

Brine the turkey

Place the turkey in the cooled brine, breast side down, ensuring it is fully submerged (weigh down with a plate if necessary). Refrigerate or keep in a cool place for 8–12 hours (overnight) for best flavor and juiciness. If short on time, 4 hours minimum.

After brining, remove turkey and discard brine. Rinse turkey thoroughly under cool running water to remove surface salt, then pat dry inside and out with paper towels. Let sit uncovered in the fridge for 1 hour if time allows to further dry the skin (this helps crispness).

Make the spicy peppercorn butter

In a bowl, combine 1 cup softened unsalted butter, 1 cup grated hot pepper cheese, 3 tsp freshly cracked black pepper, 2 tsp crushed mixed peppercorns, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tbs finely chopped fresh parsley and 1 tsp lemon zest. Mix until homogeneous and spreadable. Taste a small bit and adjust cayenne or cheese for heat level.

Loosen skin and apply butter

Using your fingers, carefully loosen the turkey skin over the breast and thighs without tearing. Spread about two-thirds of the peppercorn butter under the skin, distributing it over the breast and thighs. Rub remaining butter over the exterior skin and the legs. This flavors the meat and promotes browning.

Preheat oven and prepare pan

Preheat the oven to 325°F (165°C). In a roasting pan, toss the quartered onion, carrot chunks, celery and rosemary and thyme sprigs with 2 tbs olive oil and a pinch of salt and pepper. Spread into an even layer to form a rack for the turkey and to flavor drippings.

Truss and place turkey

Tuck the wing tips under the bird and truss the legs with kitchen twine (optional). Place the buttered turkey breast-side up on the bed of aromatics in the roasting pan. Pour 2 cups chicken or turkey stock into the bottom of the pan (not over the bird) to keep drippings from burning and to add moisture.

Roast the turkey

Roast in the preheated oven. General guideline: cook about 13–15 minutes per pound for an unstuffed turkey at 325°F. Roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If the skin is browning too quickly, tent loosely with foil. Baste occasionally with pan juices if desired. Estimated roast time for a 12 lb turkey is about 2.5–3 hours; begin checking temperature at about 2 hours.

Rest the turkey

When 165°F is reached, remove turkey from oven and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes before carving. Resting lets juices redistribute and makes carving easier.

Make pan sauce (optional)

While the turkey rests, place the roasting pan with vegetables and drippings on the stovetop over medium heat. Skim excess fat, then add 2 tbs butter and 2 tbs flour (or a cornstarch slurry of 1 tbs cornstarch + 2 tbs water) and whisk to form a roux. Gradually whisk in the pan juices and the 2 cups stock, simmer until slightly thickened. Taste and adjust seasoning with salt and freshly ground black pepper. Strain if a smooth gravy is desired.

Carve and garnish

Carve the turkey into breasts, thighs, drumsticks and slices of white meat. Arrange on a platter, spoon pan sauce or gravy over or alongside, and garnish with chopped fresh parsley. Serve additional hot pepper cheese on the side if you like extra heat.

Optional: sprinkle additional freshly cracked peppercorns over the carved turkey for a fresh peppery finish and provide salt to taste at the table.