A Little Spice is Nice

Here is a fabulous way to prepare chicken or turkey that gives the skin a dark spicy taste and the meat a rich smoky aspect. And you can do it in your own home oven without needing any special equipment. This is sure to become a favorite in your house as much as it is in mine.

Start with a whole kosher turkey or chicken. Kosher meat has already been soaked and salted, which means you get a bird that has been essentially brined for you. You can get them organic, free-range or conventional. Aaron's Best brand is especially good - you can usually find them frozen and sometimes fresh, depending on the size of the city where you live. If you start with a frozen one, defrost it. Then puree in the blender a small can of chipotle chilies in adobo sauce. You can actually get those kosher, too. These are smoky roasted jalapenos in a smoky rich tomato sauce. Add to them a dash of pomegranate syrup, if you've got it. This will add a little it of tangy sweet to the glaze - but it isn't necessary. Using a pastry brush or a sauce mop brush the whole turkey or chicken with this puree: top, bottom, inside, under wings, etc. Put it in a baking dish and into the hot oven. Start at 400 degrees for half an hour, then re-brush bird, turn over in the pan and lower temperature to 350. Cook until done (~20 minutes per pound), brushing more sauce onto meat ever 15-20 minutes. Remove from oven and allow to sit 20 minutes before carving. The skin will be spicy so you can discard it if you don't want the spice. This meat will be delicious hot and cold. Enjoy!