Recipe courtesy of Kelis Rogers
Total:
6 hr 25 min
Active:
45 min
Yield:
10 servings
Level:
Intermediate
Total:
6 hr 25 min
Active:
45 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Larded Turkey:
  • One 12- to 14-pound turkey
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 1/2 cup olive oil 
  • 8 cloves garlic, smashed 
  • 1 bunch fresh rosemary, leaves finely chopped
  • 1 bunch fresh thyme, leaves finely chopped
  • 2 tablespoons kosher salt 
  • 1 tablespoon smoked paprika 
  • 1 tablespoon coarsely ground pepper 
Stuffing:
  • 4 cloves garlic
  • 2 oranges, quartered 
  • 1 ripe small pineapple, peeled, cored and cut into 8 spears
  • 1 onion, quartered 
  • 1 bunch fresh rosemary 
  • 1 bunch fresh thyme
Pineapple Glaze:
  • 4 cups cubed fresh or frozen pineapple
  • 1 cup pineapple juice 
  • 1/4 cup orange juice 
  • 1/4 cup sugar 
  • 1 teaspoon ground cinnamon 
  • Pinch of saffron threads 
  • Pinch of kosher salt 

Directions

Watch how to make this recipe.

For the larded turkey: Bring the turkey to room temperature. Remove the turkey parts from the breast and neck cavities and thoroughly pat the bird dry with paper towels.

Adjust an oven rack to the lowest position and remove the other racks if needed.

Preheat the oven to 325 degrees F.

Combine the butter, olive oil, garlic, rosemary, thyme, salt, paprika and pepper in a small bowl for the rub. Work the mixture under the skin of the turkey and massage it into the breasts, legs and cavity. Massage the mixture on the outside of the skin as well.

For the stuffing: Stuff the turkey cavity with the garlic, oranges, pineapples, onions, rosemary and thyme. Tie the legs together over the back of the breast and tuck in the ends of the wings so they will be protected during cooking.

Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes.

For the pineapple glaze: In a medium saucepan, combine the pineapple, pineapple juice, orange juice, sugar, cinnamon, saffron and salt over medium heat and bring to a boil. Reduce the heat to medium low and simmer until reduced, about 10 minutes. Remove the glaze from the heat and let cool. (The glaze can be made ahead of time.)

Before carving, smother the turkey with the pineapple glaze.

IDEAS YOU'LL LOVE

Turkey

Recipe courtesy of Michael Symon

Potato Latkes with Smoked Turkey Leg and Kumquat Chutney

Recipe courtesy of Kelsey Nixon

Turkey Sandwich

Recipe courtesy of Alex Guarnaschelli

Turkey Tamales

Recipe courtesy of Alton Brown

Turkey Nachos

Recipe courtesy of Gourmet Magazine

Turkey Hash

Recipe courtesy of Gourmet Magazine

Turkey Bolognese

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c