Time: 2 hours.
Complexity: easily
Servings: 10

For this recipe, ask the butcher to butterfly the turkey. This way, it will cook twice as fast and more evenly, ensuring perfectly crisp skin. A delicious barbecue flavor is added by rubbing the bird with a sweet and savory spice blend before roasting. Reduce the juices left in the pan on the stovetop to create a delicious turkey gravy.

Ingredients:

• 2 tablespoons firmly packed light brown sugar
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp sweet paprika
• 1 teaspoon mustard powder
• 1 teaspoon ground coriander
• 0.5 tsp granulated garlic
• 1/4 tsp cayenne pepper
• 1 turkey weighing 5.5-6.5 kg, butterflyed, wing tips trimmed off and set aside
• 60 g unsalted butter, melted, + 2 tbsp chilled butter, cut into pieces
• 1 bottle (0.33 l.) Pilsner
• 1 tbsp Dijon mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, light beer, brown sugar, garlic granules, ground cayenne pepper, mustard powder, coriander, cumin, paprika

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• In a bowl, combine brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic, and cayenne pepper. Pat the turkey dry with paper towels and place breast-side up on a rack set in a rimmed baking sheet.
Step 3
• Sprinkle the turkey with 1 tablespoon of salt and rub with the spice mixture. Brush with melted butter. Place the wing tips under the rack and pour the beer into the baking sheet.
Step 4
• Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160°F (71°C), 1 hour to 1 hour 10 minutes. Cover the turkey with foil if the skin becomes too dark. Let the cooked turkey rest on the baking sheet for 30 minutes, then transfer it to a cutting board for carving.
  
  Note
  
  Butterflying the turkey cuts the roasting time in half.
Step 5
• Pour the contents of the pan into a grease separator and let it sit until the fat rises to the surface. Drain the fat (or drizzle it over the filling). Pour the skimmed juices into a large skillet. Bring to a boil over high heat and cook until reduced by half, 6-7 minutes.
Step 6
• Remove from heat and stir in 2 tablespoons chilled butter and mustard. Serve the turkey drizzled with the sauce from the pan.

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