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Roast turkey with Ancho Paste and Maple Coffee sauce this is unstuffed, simple, straight-up roast turkey, that achieves

Bring the turkey to room temperature, rinse it, and blot it

surprising new heights with a rub of chile and this unforget-

dry. Whirl the spices and salt together in an electric spice

table deep maple coffee sauce topping. The spice rub is liveliest

grinder or combine the already ground spices. Stir the spices

if you grind the chiles and cumin yourself, but it will also work

with the oil to make a p aste and rub it all over the turkey,

with already ground spices. Try grating a little bitter chocolate

inside and out. Massage it in to every nook and cranny. Let

over the turkey when you serve it—Thanksgiving (or any other

the turkey sit at room temperature for about 1 hour to allow

turkey day) may never be the same! This is one of our favorite

the flavors to penetrate. Heat the oven to 325°F and set the rack in the lower

recipes in this book.

third. Arrange a roasting rack inside a roasting pan large s e rv e s 6

enough to hold the turkey, and put the bird on the rack,

For the turkey:

For the sauce:

breast side down. Roast the turkey, feet facing the back oven

8- to 9-pound pastured turkey

1⁄8

teaspoon ground cloves

wall, for about 1 hour, then turn the bird breast side up and

2 tablespoons ancho chile powder

roast it until the internal temperature registers 155°F on an

1⁄4

cup brown sugar

the thigh. This should take about 2 hours and 20 minutes in

1⁄2

cup hot, strong coffee

total. If the bird starts browning too much on the breast, tent

2 dried ancho chiles, or 3 tablespoons ancho chile powder 3 tablespoons paprika 3 teaspoons cumin seeds, or 3 teaspoons ground cumin 1 tablespoon kosher salt 1⁄2 1⁄4

cup extra-virgin olive oil

cup maple syrup or honey

1 tablespoon Worcestershire sauce 1⁄4

cup grade-B dark maple syrup

instant-read thermometer inserted in the thickest part of

it loosely with silver foil. Baste the turkey as needed, using the fat and juices in the pan. When the bird hits 160°F, increase the oven temperature to 375°F and pour the maple syrup over the breast to

4 tablespoons (1⁄2 stick) butter, cut into small pieces

give the skin a sweet glaze. Cook for another 10 minutes,

1 tablespoon grated bitter chocolate (optional)

then remove the bird from the oven and let it rest.

check to be sure the internal temperature has reached 165°F, Meanwhile, prepare the sauce. Mix the spices and sugar, coffee, Worcestershire sauce, and maple syrup together in a saucepan and heat to a boil, stirring. Immediately remove the pan from the heat and whisk in the butter. Keep the sauce warm over lowest heat until you are ready to serve, or leave it, covered, off the heat in a warm kitchen. Whisk the sauce again before drizzling it over the turkey or passing it at the table, grating the bitter chocolate over the meat on a serving t u R k e y

platter, if desired.

p o u l t r y 7

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Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food mo...

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (preview)  

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food mo...