Apple-Cranberry Chutney

Published November 1, 2003.

Why this recipe works:

We wanted a spice-rubbed turkey recipe featuring succulent meat perfumed with spices and covered with crisp, flavor-packed, mahogany-colored skin. To reach this goal, we brined and then air-dried the turkey for maximum skin crispness and applied the rub not only to the skin but also to the… read more

We wanted a spice-rubbed turkey recipe featuring succulent meat perfumed with spices and covered with crisp, flavor-packed, mahogany-colored skin. To reach this goal, we brined and then air-dried the turkey for maximum skin crispness and applied the rub not only to the skin but also to the meat underneath and inside the cavity. Lifting the skin had the added advantage of creating pockets of air between the skin and flesh that made it easier for the fat to render for our best spice-rubbed turkey recipe.

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Makes about 4 cups

Ingredients

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