Description
This Dry-Brined Thanksgiving Turkey with Chiles recipe features a flavorful and juicy turkey enhanced by a dry brine and a spicy chile and mint rub. Roasted alongside a medley of fresh peppers and onions, this turkey delivers a vibrant, aromatic twist on a classic holiday centerpiece, perfect for those looking to impress with bold, balanced flavors.
Ingredients
Scale
Turkey and Brine
- 1 (10- to 14-pound) turkey, thawed if frozen, giblets and neck removed
- Coarse kosher salt (about 5 to 7 teaspoons total, approx. 1/2 teaspoon salt per pound)
Spice Rub
- 1 tablespoon black peppercorns
- 1 tablespoon cumin or fennel seeds
- 1 heaping tablespoon dried bird’s-eye chiles (or other small hot chiles)
- 2 heaping tablespoons dried mint
- 2 teaspoons red chile powder such as gochugaru, Aleppo pepper, or ground chipotle chiles
- ¾ teaspoon salt
Vegetables and Garnish
- 2 pounds mixed fresh peppers, such as Cubanelles, shishitos, poblanos, bells, and jalapeños
- 1 large white onion, cut into 8 wedges
- 1 bunch fresh mint sprigs, for stuffing and serving (optional)
Fats
- 4 tablespoons unsalted butter, melted and cooled
- ¼ cup olive oil, for drizzling
Instructions
- Dry-Brine the Turkey: Two to three days before roasting, pat the turkey dry. Sprinkle about 1/2 teaspoon coarse kosher salt per pound evenly over the entire bird, including the cavity and focusing on the thickest parts like the breast and thighs. Place the salted turkey in a large resealable plastic bag or wrap tightly with plastic wrap. Put the turkey on a sheet pan and refrigerate for 24 to 72 hours, allowing the salt to penetrate and tenderize the meat.
- Prepare the Spice Rub: The night before roasting, toast the black peppercorns, cumin or fennel seeds, and dried bird’s-eye chiles in a skillet over medium heat for 1 to 2 minutes until fragrant. Cool slightly, then grind coarsely using a mortar and pestle, spice grinder, or blender. Combine the ground spices with the dried mint, red chile powder, and ¾ teaspoon salt in a bowl and mix well.
- Apply the Spice Rub: Remove any liquid from the turkey and pat it very dry again. Rub the spice mixture all over the turkey’s surface and inside the cavity. If some spots resist sticking, lightly brush the skin with olive oil first. Place the seasoned turkey on a sheet pan and refrigerate uncovered, breast-side up, for 8 to 24 hours to allow the skin to dry further.
- Prepare to Roast: On the day of roasting, take the turkey out of the refrigerator about 1 hour before cooking to let it come to room temperature. Preheat your oven with a rack in the lowest position to 425°F (220°C). Transfer the turkey to a roasting pan. Scatter the mixed fresh peppers and onion wedges around the bird. Stuff the cavity with fresh mint sprigs if desired. Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even roasting.
- Season and Roast: Dab melted unsalted butter evenly all over the turkey skin using a silicone brush or spoon. Drizzle olive oil over the vegetables and turkey. Roast the turkey at 425°F for 30 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting, rotating the pan occasionally and basting with rendered fat every 30 minutes for even browning. Roast until the thickest part of the thigh reaches an internal temperature of 165°F (74°C), approximately 1½ to 2½ more hours. Total roasting time is about 12 minutes per pound.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest on a carving board or platter, loosely tented with foil, for at least 20 minutes and up to 1 hour. This allows the juices to redistribute for optimal moisture. Garnish with additional fresh mint sprigs if desired. Serve alongside the roasted mixed peppers and onions for a vibrant and flavorful Thanksgiving main course.
Notes
- Dry-brining enhances flavor and moisture retention, but do not skip the resting time after roasting for best results.
- You can adjust the amount or type of dried chiles in the spice rub according to your desired spice level.
- If the spice rub does not stick well, lightly oiling the turkey skin before applying the rub will help adherence.
- Keep an eye on the turkey’s internal temperature, as dry-brined birds tend to roast a bit faster than fresh ones.
- Make sure the turkey is fully thawed before starting the dry-brine process for even seasoning and cooking.
- Prep Time: 10 minutes (plus 2-3 days dry brining time)
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Dry-Brined Turkey, Thanksgiving Turkey, Chile Spiced Turkey, Roasted Turkey, Holiday Turkey Recipe, Spicy Turkey, Mint Turkey
