The quantities will change based on the size of the turkey. This year we had about a 14 lbs turkey.
1 small onion chopped fine
4-5 Hungarian wax pepper chopped fine.
1 stick margarine softened. (1/2 cup)
salt if desired
mix so that it is sort of a paste
After the turkey is defrosted, gently separate the skin on the back using your hand, a small parring knife may be used to assist. Be careful not to put any extra holes in the skin. Add the mixture between the skin and the meat. Place the bird in the pan with the back up (upside down from most recipes) so that the leggs and wings are on the bottom rather than the top, this will allow the fat and flavor to filter through the bird while it cooks an help keep the white meat moist.
Cook for half the time covered, the remove the cover for the second half. There is no basting. Use the temperature and time recommended for the size.
We have enjoyed this recipe for several years and is now the only way we will prepare it. The pepper flavors and gives a mild spicy flavor to the meat closest to the skin, leaving the rest very flavorful.
Note, any variety of hot pepper will work.
Just wanted to comment about what John said about some of the turkey being spicy.
ReplyDeleteFirst off, almost the entire turkey is just completely yummy without even a hint of the hotness of hot peppers. I love it, our girls love it (and they DO NOT like spicy things) so it's fabulous.
And the little bit that is "spicy", honestly if you didn't know there were hot peppers, you'd never guess.
I don't really care for turkey, never have. But this one is so yummy that I will gobble it up.