Time: 12 hours 20 minutes
Complexity: easily
Servings: 10

Butterflying a turkey helps it roast faster, ensuring even cooking on all sides without having to turn it. Soak the turkey overnight in a flavorful brine made with juniper, lemon zest, and brown sugar, then rub the entire surface with chipotle butter and maple syrup just before roasting. The meat will be incredibly juicy, sweet and savory, and tender, while the skin will be deliciously crispy.

Ingredients:

Turkey and brine

• 2 tbsp. coarse salt
• 1.5 cups firmly packed dark brown sugar
• 2 tablespoons juniper berries
• 1 tbsp. black peppercorns
• 5 bay leaves
• Zest of 1 lemon
• 1 turkey, 15-16 lbs (6.5-7.5 kg), butterflyed (not kosher or marinated)

Spiced butter

• 220 g of butter at room temperature
• 1/4 tbsp. maple syrup
• 2 chipotle peppers in adobo sauce (peppers only)
• 1 clove of garlic

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, chipotle peppers in adobo sauce, maple syrup, lemon zest, black peppercorns, brown sugar, bay leaf, juniper berries

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Preparation:

Step 1
• In a small saucepan, combine the salt, brown sugar, juniper berries, peppercorns, bay leaf, and lemon zest with 4 cups (1 L) of water. Bring to a boil, then turn off the heat and let the brine sit for 30 minutes. Transfer the brine to a plastic container or saucepan large enough to hold the turkey, add 20 cups (5 L) of ice water, and stir.
Step 2
• Submerge the turkey in the brine, adding more ice water if necessary. Weight the bird with a plate to keep it submerged, and refrigerate for at least 8 hours and up to 12 hours.
Step 3
• Drain the brine, rinse, and pat dry the turkey. Place it on a large cutting board lined with paper towels and let it rest on the counter until it reaches room temperature, about 1 hour.
Step 4
• Spiced oil:
  
  Place the butter, maple syrup, chipotle, garlic and a pinch of salt in the bowl of a food processor and pulse until smooth.
Step 5
• Position the oven rack on the middle shelf and preheat the oven to 190°C.
Step 6
• Pat the turkey skin dry again and rub the herb butter evenly over the entire surface, working it under the breast skin. Place the turkey in a large roasting pan as flat as possible. If your roasting pan is a bit small, tuck the wings behind the back, resting the legs on the ledge of the roasting pan. Place a large rimmed baking sheet lined with foil on the bottom of the oven to catch the drippings.
Step 7
• Roast the turkey until a thermometer inserted into the thigh registers 165°F (74°C), 1 1/2 to 2 hours. Transfer the bird to a cutting board and let rest for 30 minutes before serving.

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