This ain’t your grandma’s Thanksgiving turkey. Dennis The Prescott’s version is slathered in spicy jerk butter, rubbed with the bright flavors of lemon and coriander, and spatchcocked to ensure a super juicy bird with perfectly crisp skin.
1 Cup salt
1 Cup dark brown sugar
2 Whole oranges, quartered
6 Sprig thyme sprigs
6 Sprig rosemary sprigs
1 Tablespoon black peppercorn
2 Whole lemons, quartered
14 Pound (12-14 lb) turkey
1 Pound butter, softened
1 Tablespoon grated ginger
2 Tablespoon thyme leaves, finely chopped
1/2 Teaspoon ground allspice
1/2 Teaspoon Nutmeg
3 Sprig sweet onion, thinly sliced
1/2 Teaspoon ground cayenne pepper
1 Tablespoon maple syrup
lemon zest
olive oil
salt and pepper
2 Teaspoon coriander seeds
1 Cup salt
1 Cup dark brown sugar
2 Whole oranges, quartered
6 Sprig thyme sprigs
6 Sprig rosemary sprigs
1 Tablespoon black peppercorn
2 Whole lemons, quartered
14 Pound (12-14 lb) turkey
1 Pound butter, softened
1 Tablespoon grated ginger
2 Tablespoon thyme leaves, finely chopped
1/2 Teaspoon ground allspice
1/2 Teaspoon Nutmeg
3 Sprig sweet onion, thinly sliced
1/2 Teaspoon ground cayenne pepper
1 Tablespoon maple syrup
As Needed lemon zest
As Needed olive oil
As Needed salt and pepper
2 Teaspoon coriander seeds
As Needed lemon zest