- Product Category: Chili Crisp, Thanksgiving
Turkey with Chili Crisp
Always looking for more flavor in your turkey? Try rubbing Chili Crisp under the skin of your bird before putting it in the oven. You’ll get all the flavor you want as the salt and the chili work their way into the turkey. It will help the skin have extra crisp and extra taste, too.
Ingredients
- 1 Fresh or Defrosted Turkey
- 1 cup Chili Crisp
Preparation
- Loosen the skin of the turkey by pushing your impeccably clean hands under the skin at the neck and back of the turkey.
- Take tablespoons of Chili Crisp in your fingers, again with impeccably clean hands and rub in the spaces you have created between the skin and the meat of the bird.
- Cook your bird in your usual fashion. I start my turkey in a 400-degree oven for the first 30 minutes, and then I lower the temp to 350 and cook it until the meat registers 165 degrees on my thermometer. Turkey needs 13 minutes per pound at 350 degrees. That’s for an unstuffed bird. I keep my stuffing out of the bird, but if roast it stuffed, that will take 20 minutes per pound.)
- Serve Chili Crisp at the table for those who want to add it to their gravy or who just want more straight on their slices.
NOTE: For those looking for lots of flavor without the heat, this method can also be done with Za’atar Blend. Mix ¾ cup of Za’atar with ½ of really good Olive Oil and rub it under the skin as described in Preparation.
