Berbere-Rubbed Roast Turkey with Orange Aioli
This Ethiopian-spice-rubbed turkey recipe has just the right amount of curry-like seasoning to make it exciting but still at home on a Thanksgiving table. There's enough au jus left in the roasting pan for any traditionalists to drizzle over their turkey; use the citrus aioli for dipping or for turkey sandwiches the next day.
To make ahead: Refrigerate aioli (Step 2) for up to 2 days.
Equipment: Kitchen string
Tips: Most turkeys you'll find at the supermarket are Broad-Breasted Whites, a variety bred to meet demand for, no surprise, more white meat. A heritage turkey (sometimes called heirloom) is one of the handful of older varieties-such as Bourbon Red or Narragansett-that preceded this modern hybrid. All of them are descended from wild turkeys, but the Broad-Breasted White has been bred to grow so large that it can't reproduce naturally. If you're a fan of dark meat, you'll love a heritage bird-it has a more equal balance of dark to light. Check for them at local markets or farms or order online from heritagefoodsusa.com.
How to Carve a Turkey
1. Place the roasted turkey on a cutting board. Holding it steady with a carving fork, cut through the skin between the leg and body using a large carving knife. Cut through the hip joint, removing the entire leg from the body. Repeat with the other leg.
2. Place a leg skin-side down and cut through the joint between the drumstick and thigh. Repeat with the other leg.
3. To remove the breast meat, make a horizontal cut near the base of the turkey. Then, hold the turkey near the breastbone with the carving fork. Make a cut along one side of the breast down to the horizontal cut you made at the base of the body. Repeat with the second breast half on the other side of the breastbone. Cut the breast meat into slices.
4. Bend a wing away from the body and use a knife to remove the wing piece. Repeat with the other wing. Cut off the wingtips, if desired.
5 lean protein, 3 fat