No, I am not the original turkey-and-chocolate matchmaker. But I am proud to say I am the one who thought of pairing jasmine and chocolate in this fabulous recipe. Donâ€™t change anything: Itâ€™s perfect as is! Youâ€™ll knock their socks off! I use a kosher turkey, naturally, because I keep Kosher, but to all those of you who buy meat and poultry form regular butcher stores, I canâ€™t recommend enough that you get a kosher turkey: the salt it is koshered in makes it ideally moist, tender and succulent.
Â½ cup olive oil
2 large onions, chopped fine (save the onion skin)
6 cup strong green jasmine tea, decafe ok
1 Tbsp turmeric
2 Tbsp paprika
2 tsp ground or a dozen bay leaves
1 Tbsp ground pepper
1 (12-14 lb) turkey, preferably fresh, or frozen completely defrosted
1 cup semisweet chocolate chips (best quality)
Preheat oven to 325Â°F.
Combine the olive oil, onions, onion skins, tea, turmeric, paprika and bay leaves in a roasting pan.
Place the turkey in the pan, breast side down (very important). Cover the pan loosely with foil, and bake for about 2 1/2 hours.
Turn the turkey over, discard the foil, and bake uncovered about 1 hour more, or a little longer, until the breast gets a deep amber color, and the juices run clear when you pierce the breast with a knife.
Transfer the turkey onto a slicing board. Let the turkey rest about 15 minutes before slicing.
While the turkey rests and gets sliced, reduce the liquid in the pan on a high flame to about 3-4 cups (if thatâ€™s all you have left, then donâ€™t reduce), and strain, pressing hard on the solids to extract the most flavor.
Stir in the chocolate chips and whisk until smooth. Pour the sauce over the sliced turkey.