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.
• Option 2: PLACE the turkey in the Reynolds Kitchens^® Turkey Oven Bag and tie a knot on the top. Make a few half inch cuts toward the top of the bag near the knot.

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.