Slow-Roasted Split Turkey with Citrus-Chile Glaze
This dish got me hooked on the La Caja China box roaster, which was introduced to me by Tom Romano, who along with his wife, Linda Gilbert, owns Broadway Catering in Sonoma, California. They use the La Caja a lot at home and for catered events. The guests are always awestruck with this mysterious box roaster and its fabulous results. The sauce is Tom’s nod to the flavors of the Caribbean, where the La Caja is from.
Recipe information
Yield
serves 8 to 10 as a main course
Ingredients
Brine (Optional)
Caja Turkey Rub
Citrus-Chile Glaze
Preparation
Step 1
To brine the turkey, combine all the brine ingredients in a large nonreactive container and submerge the turkey completely. Refrigerate for at least 4 to 6 hours or overnight. Rinse and let come to room temperature.
Step 2
To make the rub, combine all the rub ingredients in a bowl. Rub the split turkey generously with the rub and set aside at room temperature for 30 minutes.
Step 3
To make the glaze, heat the olive oil in a saucepan over medium heat and sauté the garlic for 30 seconds. Add the chile powder and sauté for 30 more seconds. Increase the heat, add the remaining ingredients, and cook until reduced to a light syrup. Strain and let cool to room temperature.
Step 4
Place the turkey, skin side up, in the La Caja China box roaster on a rack over a drip pan. Cover with the lid, add the charwood, and light.
Step 5
If you are roasting this turkey in a Big Green Egg or wood-fired oven, prepare a medium-hot fire (325°F) and roast covered, on a rack.
Step 6
After 1 hour, remove the lid, turn the turkey over, cover again, add more charwood as needed, and cook for 15 minutes. Remove the lid and brush both sides of the turkey with the glaze. Place a probe thermometer into the turkey breast, return the lid, and roast until the thermometer registers 170° to 175°F. Remove from the heat and set aside on a baking sheet. Brush again with the glaze and let rest for about 20 minutes. Carve and serve.
