Passion Fruit Hawaiian Pepper Rosemary Turkey

Ingredients

1 fresh turkey (10 to 12 pounds) – remember to defrost frozen turkeys for at least 3 days in the refrigerator.

1 cube of Organic Butter (4oz)
5 sprigs of Rosemary
1 jar of STEVE’S AKAKA FALLS PASSION FRUIT
HAWAIIAN PEPPER JAM
Sea Salt and fresh ground pepper
2 whole oranges, onions and garlic heads, cut in half

Preparation Tips

Preheat the oven to 325 degrees F.

Take butter out of refrigerator to soften.

Clean and rinse the turkey inside and out. Remember to remove everything inside the cavity of the bird. Place the turkey in a large roasting pan with a lid. Covering the turkey with a lid instead of foil is 100% better.

Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the halved orange, onion and garlic. Smear with your hands the entire cube of butter and the entire jar of PASSION FRUIT HAWAIIAN PEPPER JAM all over the outside of the bird including underneath the skin. Rinse the rosemary with water and place under the skin of the bird. Tie the legs together with cooking string and tuck the wing tips under the body of the turkey to prevent from burning.

Generally, you will want to cook an unstuffed turkey for 15 minutes per pound, at 325 degrees… I hope you saved the label for the exact pounds. Cover the turkey with the lid after 1 hour of cooking time to prevent turkey from drying out.

When the turkey is done the juices will run clear when you cut between the leg and the thigh. You also want to test with a meat thermometer injected into the deep area of the breast without hitting the bone, it should read 180° F.

Remove the turkey to a cutting board and let rest for 20 minutes before carving.

Bon Appétit

 

 

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