Spiced Peanut Butter Turkey
Are you one of those people who makes turkey the same way every year? Maybe you swear by roasting it breast-down or deep frying it, or maybe you’re of the mindset that the cooking method doesn’t matter as long as the turkey was brined (side note: I highly recommend brining too!). Whether or not you change up the method that you use to cook your turkey, there is still the question of how you want to flavor it. You can stuff it, fill it with aromatics like lemon, onion, and carrot, season it under the skin, or give the outside a rubdown with herbed butter or oil. But this year why not try something new? This turkey brings something completely different to the table!
A savory blend of herbs, spices, and peanut butter brings a whole new level of flavor to this turkey. It’s a unique take on turkey, and the perfect way to spice up your holiday table.
- Yield:6-8 servings
- Prep Time:15 minutes
- Cook Time:2 hours 30 minutes to 3 hours 30 minutes
- Total Time:2 hours 45 minutes to 3 hours 45 minutes
Butter, to grease the roasting tray
4 tsp Worcestershire sauce
4 tsp minced fresh thyme
1 tbsp smoked sweet paprika
1 tbsp garlic powder
1/2 tsp coarse salt
1/2 tsp ground black pepper
6 tbsp water
1 (8-10 pound) turkey, fresh or thawed if frozen
Preheat oven to 350°F. Prepare a roasting pan and rack, and lightly butter the rack.
Stir together the peanut butter, Worcestershire sauce, thyme, smoked paprika, garlic powder, salt, and black pepper in a medium bowl (the mixture will be very thick). Gradually stir in the water (the peanut butter will take on a lighter, almost fluffy texture.)
Remove the pack of innards from inside the turkey (we won’t be using them for this recipe), and pat the turkey dry with paper towels. Rub the peanut butter mixture all over the outside of the turkey. Place the turkey onto the roasting rack breast-side-up and truss it (or just tie its legs together).
Roast until the juices run clear and an instant-read thermometer registers 180°F in the thigh and 165°F in the breast, basting the turkey every 45 minutes. After you baste the turkey the first time, cover the top with a piece of foil to prevent it from burning. (Here’s a tip on the cooking timeframe: my turkey weighed 9 3/4 lbs and the cooking time was about 3 hours.)
Let the turkey rest for 15 minutes before carving.
I served my turkey on a bed of fresh thyme, with the pan drippings as sauce (be sure to strain off as much fat from the top of the drippings as possible). You can also serve with your favorite gravy recipe.