Chili-Maple Charred Citrus Turkey

Ingredients

• 1 whole turkey (12–14 lb), thawed and patted dry
• Dry brine:
• 3 tbsp kosher salt
• 2 tsp smoked paprika
• 2 tsp Aleppo pepper or mild chili flakes
• 1 tsp finely ground coffee
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly ground black pepper
• Zest of 1 orange
• For roasting:
• 10 tbsp unsalted butter, softened and divided
• 4 oranges, halved (zest one for the brine above)
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 3–4 fresh rosemary sprigs
• 1–2 tbsp olive oil (for drizzling over citrus/pan)
• Maple–chili glaze:
• ⅓ cup maple syrup
• 2 tbsp sambal oelek (or sriracha for milder heat)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp unsalted butter
• To finish:
• 2–3 tbsp hot honey, warmed
• Flaky sea salt, for serving

Instructions

1. Dry brine the turkey (12–24 hours ahead): In a small bowl, combine kosher salt, smoked paprika, Aleppo pepper, coffee, garlic powder, onion powder, black pepper, and orange zest. Pat the turkey very dry with paper towels. Rub the dry brine all over the turkey, including under the skin where you can reach and inside the cavity. Place on a rack set over a rimmed sheet pan and refrigerate uncovered for 12–24 hours.
2. Shape a foil breast shield: Before roasting, remove the turkey from the fridge and let it sit at room temperature for 45–60 minutes. While it rests, mold a sheet of foil over the breast area to form a loose “helmet.” Remove the foil and set it aside — you’ll use it later once the turkey starts to brown.
3. Preheat and arrange the pan: Heat the oven to 425°F (218°C). In a large roasting pan, scatter 6–7 orange halves, the lemon halves, the garlic halves, and 2–3 rosemary sprigs, cut-side up. Drizzle with olive oil and a small pinch of salt so the citrus caramelizes instead of drying out.
4. Butter and set the turkey: Transfer the turkey to the roasting pan, setting it over and among the citrus. Stuff the cavity with the remaining orange halves, lemon, garlic, and rosemary. Tuck the wing tips under the bird. Rub 6 tbsp softened butter under the skin over the breast and thighs, then spread the remaining 4 tbsp over the skin.
5. Roast hot to build color: Roast the turkey at 425°F for 30–40 minutes, until the skin is just turning golden in spots. Carefully place the pre-shaped foil shield over the breast to prevent it from over-browning. Reduce the oven temperature to 350°F (177°C).
6. Roast until almost done: Continue roasting at 350°F for 60–90 minutes, adding a splash of water or broth to the pan if it looks dry. Baste the turkey once or twice with the pan juices. When an instant-read thermometer inserted into the thickest part of the breast reads about 135–140°F, remove the foil shield.
7. Make the maple–chili glaze: While the turkey roasts, combine maple syrup, sambal, soy sauce, and rice vinegar in a small saucepan. Simmer over medium heat for 3–4 minutes until slightly thickened, then whisk in the 2 tbsp butter. Keep warm over low heat.
8. Glaze and finish roasting: With the foil removed, brush the turkey all over with a layer of glaze. Return to the oven and roast, brushing with more glaze every 15 minutes, until the breast reaches 160°F and the thighs reach about 175°F, 30–45 minutes more. Tent any spots that darken too quickly with small pieces of foil.
9. Rest and finish: Transfer the turkey to a carving board and let rest for at least 30 minutes before carving. Skim excess fat from the pan juices and stir to combine with the citrus. Right before serving, drizzle the turkey lightly with warm hot honey and sprinkle with flaky sea salt.
10. Serve: Carve the turkey and serve with spoonfuls of the citrusy pan juices and roasted orange and lemon halves alongside.