Slow-Roasted Split Turkey with Citrus-Chile Glaze

Name: Slow-Roasted Split Turkey with Citrus-Chile Glaze
Yield: serves 8 to 10 as a main course
Ingredients: 1 half turkey, about 6 pounds; 8 cups water; 2/3 cup salt; 2/3 cup sugar; 1 cup olive oil; 2 tablespoons pimentón (Spanish smoked paprika); 1/3 cup packed light brown sugar; 1 tablespoon onion powder; Pinch of chipotle chile powder; 6 cloves garlic, minced; 1/2 tablespoon cumin seeds, toasted and ground; 1 tablespoon kosher salt; 1/2 tablespoon freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 tablespoon cascabel chile powder; 1/4 cup light corn syrup; 1/4 cup orange blossom honey; 1/4 cup ponzu sauce, or 2 tablespoons each freshly squeezed lime juice and lemon juice; 2 tablespoons freshly squeezed lime juice; 2 tablespoons freshly squeezed orange juice

January 24, 2012

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 notes

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