Dubai Chocolate Turkey

PREHEAT oven to 325°F. Mix ingredients for the Dubai Chocolate Turkey Rub.

LINE a roasting pan that is at least 2 inches deep with Reynolds Wrap^® Heavy Duty Foil. 

REMOVE neck and giblets from turkey, rinse, and pat dry. Place turkey lengthwise in center of foil sheet to cook; tie legs.

BRUSH turkey with olive oil. Then coat turkey with prepared Dubai Chocolate Turkey Rub.

COOK in Reynolds Wrap^® Heavy Duty Foil tent or Reynolds Kitchens^® Turkey Oven Bag. 

• Option 1: MAKE a foil tent by placing a sheet of Reynolds Wrap^® Heavy Duty Foil over the turkey, leaving 1 inch between the top of the turkey and the foil tent for heat circulation. Crimp foil onto long sides of pan. For the first hour of cooking, bake your turkey with a foil tent on top. Remove the foil for the remainder of cooking to give the turkey the desired rich golden brown skin.   
• Option 2: PLACE the turkey in the Reynolds Kitchens^® Turkey Oven Bag and close the bag with the enclosed ties. Follow the instructions laid out it the brochure for full details on how to prepare the turkey in a Reynolds Kitchens^® Turkey Oven Bag. 

ROAST turkey until meat thermometer inserted into the thickest part of the thigh reads 165°F, about 3 ½ to 4 hours for a 14 lb. turkey.

PREPARE the pistachio coating, kataifi filling and molten chocolate gravy during the last hour of baking: 

• Prepare the pistachio coating: Place 1 cup of roasted and shelled pistachios in a food processer; pulse for 1 to 2 minutes or until finely ground, being careful not to pulse into a paste. Loosely chop the remaining ½ cup of pistachios. Set aside until ready to use.
• Prepare the kataifi filling: Melt butter in a large skillet over medium heat. Add the kataifi and cook, stirring and turning often until deep golden, about 8 to 10 minutes. Remove from heat and transfer to a large bowl. Add pistachio cream and tahini. Stir to fully incorporate; Cover mixture and set aside.
• Prepare the molten chocolate gravy: Place chocolate in a heat proof bowl. Heat the cream to a simmer, then pour over chocolate. Let rest for 1 minute, then stir until fully incorporated and smooth; set aside.

REMOVE turkey from oven and let stand for 15 minutes. Remove and discard foil or oven bag.

TRANSFER turkey to a serving dish. Generously dust the turkey with finely ground pistachios. Cover the turkey cavity with half of the kataifi mixture; use the remaining to dress the base of the turkey. Add chopped pistachios and gold leaf on the turkey and around the base. Just before serving drizzle about ¼ cup of the prepared chocolate on top of the turkey. Reserve remaining chocolate for individual serving.