An unexpected but flavorful Thanksgiving bird thanks to sour tamarind, fiery scotch bonnets, and pungent fish sauce, adding umami-rich depth to this Senegalese-inspired take on this iconic holiday dish.

INGREDIENTS

  • 6 oz. tamarind pulp, coarsely chopped
  • 3⁄4 cup honey
  • 1⁄4 cup Vietnamese or Thai fish sauce
  • 2 cloves garlic, minced
  • 1 Scotch bonnet or habanero chile, stemmed, seeded, and finely chopped
  • One 12-lb. turkey, rinsed and dried thoroughly
  • Kosher salt and freshly ground black pepper
  • 2 cups chicken stock
  • 2 tbsp. cornstarch

INSTRUCTIONS

  1. In a small bowl, cover the tamarind pulp with 1⁄2 cup boiling water and let stand for 10 minutes to soften.
  2. Using your fingers, break the tamarind apart and then let stand for another 5 minutes.
  3. Pour the tamarind through a fine sieve set over a medium bowl and, using a rubber spatula or spoon, press the tamarind through the sieve, discarding the solids.
  4. Add the honey, fish sauce, garlic, and chile to the tamarind liquid and stir into a smooth glaze; you should have 1 1⁄2 cups.
  5. Heat the oven to 450°.
  6. Place the turkey on a rack set in a large roasting pan and season the cavity and outside liberally with salt and pepper.
  7. Pour the stock into the pan and roast the turkey until golden brown, about 1 hour.
  8. Reduce the oven temperature to 350°, cover the turkey with foil, and roast until almost cooked through, 1 hour more.
  9. Uncover the turkey and roast, basting with 12 cup of the tamarind glaze every 10 minutes, until an instant-read thermometer inserted into the thigh of the turkey reads 160°, 30 minutes more.
  10. Transfer the turkey on its rack to a cutting board, tent with foil, and let rest for 20 minutes.
  11. Pour the pan juices into a small saucepan.
  12. In a small bowl, stir the cornstarch with 2 tablespoons cold water, and then stir the cornstarch slurry into the pan juices.
  13. Place the pan over medium-high heat, bring to a boil, and cook, stirring, until thickened into a gravy, about 5 minutes.
  14. Pour the gravy through a fine sieve into a bowl and serve alongside the turkey.