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Cocoa Roasted Turkey Recipe From Rachael Ray

Monday's Leftovers: Cocoa-Roasted Turkey


Still craving all things chocolate? You're in luck — the aphrodisiac takes on well with savory dishes like this recipe for cocoa-roasted turkey. For a Caribbean twist, rub leftover turkey thighs with a blend of cocoa and salt. The result is a crisp-skinned turkey imbued with a dark, roasted flavor. The beauty of this recipe is its flexibility: If you're feeling wary of peanuts these days, sub in chopped cashews or pine nuts. Want more fiber? Use brown rice instead of white rice. To make this dinner tonight, read more.


Cocoa-Roasted Turkey

Cocoa-Roasted Turkey

Cocoa-Roasted Turkey

Ingredients

2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon salt
3 turkey thighs (about 3 3/4 pounds total)
2 tablespoons vegetable oil
2 tablespoons butter
1/4 bell pepper, finely chopped
1 teaspoon ground coriander
1 cup white rice
1/2 cup roasted, salted peanuts
2 bananas, halved lengthwise
Special equipment: Instant-read thermometer

Directions

  1. Preheat the oven to 400°F. In a small bowl, combine the cocoa and 1 tablespoon salt. Rub the turkey with the oil and sprinkle with the cocoa mixture. Roast the turkey, skin side up, until an instant-read thermometer registers 165°, about 50 minutes. Transfer the turkey to a cutting board and tent with foil.
  2. Add 3/4 cup water to the roasting pan and simmer over medium heat, scraping up the browned bits.
  3. Meanwhile, in a medium saucepan, heat 1/2 tablespoon butter over medium-high heat. Add the bell pepper and coriander and cook for 2 minutes. Add 2 cups water, the rice and 3/4 teaspoon salt; bring to a boil. Lower the heat, cover and simmer for 10 minutes. Let stand, covered, for 10 minutes. Stir in the peanuts.
  4. In a large skillet, heat the remaining 1 1/2 tablespoons butter over medium heat. Add the banana slices and cook until lightly browned on each side; season with the remaining 1/4 teaspoon salt. Serve the turkey with the peanut rice, fried bananas and pan gravy.

Serves 4.

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