BAKED NO-BRINE PERSIMMON GLAZED TURKEY

A no-brine baked turkey is roasted to tender perfection and finished with a sweet, aromatic persimmon glaze, served alongside a bright, silky persimmon dipping sauce for an elegant, naturally flavorful centerpiece.

INGREDIENTS:

1 turkey, about 12-16 lbs

Rub
1/4 cup kosher salt
1/4 tsp freshly ground pepper
½ cup softened butter for under skin
Persimmon Glaze for Basting

Aromatics
2 Oranges
1 Lemon
3 Sprigs Rosemary
1 Head of Garlic

Persimmon Glaze & Dipping Sauce
2 cups chopped fresh persimmons
2 cups pineapple juice unsweetened (or orange juice alternative)
2 cups light brown sugar
1/4 cup apple cider vinegar
1 cup Tamari or Soy sauce
1 1/2 tbsp ginger puree
1/4 green onions chopped
1 tbsp avocado oil

Tools 
Oven
Small bowl
Roasting pan w rack
Chef Knife 
Instant read thermometer

TURKEY DIRECTIONS:

1. Preheat your oven to 300°F.
2. In a small bowl, combine salt and pepper for the rub and mix well.
3. Rinse turkey and pat dry with paper towels.
4. Use your fingers to gently separate the skin from beneath the breasts and around the thighs. Mix softened butter about under the breast and thighs then sprinkle the rub all over the turkey and inside of the cavity. 
5. Cut the oranges and lemon in half, cut the top off the head of garlic and add in the rosemary sprigs inside the cavity. 
6. Place your turkey in a large roasting pan on a rack, breast side up add 2 cups of water to the bottom of the pan.
7. Bast the bird with the Persimmon Glaze every 30-40 mins. 
   
8. Bake and set your probe to 165°F. Continue cooking until breast reaches 165°F and legs reach 180°F 
9. Remove from the oven and allow to rest for 20-30 minutes.
10. Carve, serve, and enjoy!
    
    

PERSIMMON GLAZE & DIPPING SAUCE

1. Heat up your sauce pan on medium heat with the Avocado oil and add the ginger, cooking until fragrant about 5 minutes.
2. Add remaining ingredients and bring to simmer. Stir and continue cooking until mixture thickens up into a glaze, about 30 minutes. 
3. Puree the mixture with an immersion blender then strain it through a fine strainer to remove and large pieces
4. Use the glaze to bast the turkey.
5. Use it as a dipping sauce as well!
6. Enjoy