Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
RECIPE LEVEL: ADVANCED
FUNCTION: ROAST/BAKE
EQUIPMENT: GRILL GRATES, PINTED SIDE UP
TIP: When seasoning the bird, use approx. 1 teaspoon salt per pound of turkey.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
TURKEY INGREDIENTS
- 1 whole spatchcocked turkey (about 12-14 pounds), giblets removed
- Kosher salt, as desired
- ½ cup pomegranate molasses
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon smoked paprika
- 1/8 tablespoon cayenne pepper
- Ground black pepper, as desired
- Flaky salt, for serving
- Extra-virgin olive oil, for serving
- Chopped fresh parsley, for serving
MAPLE SWEET POTATOES INGREDIENTS
- 3 large sweet potatoes, peeled and cut into 2-inch wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as desired
- Ground black pepper, as desired
- ½ cup chopped pecans
- 1 tablespoon tablespoon light brown sugar
- 2 tablespoons melted unsalted butter
- ½ tablespoon ground cinnamon
- 2 tablespoons maple syrup
- Crème fraiche, for serving
-
Step 1
1. Season turkey liberally with salt, using approx. 1 teaspoon salt per pound of turkey. Place turkey on a sheet tray fitted with wire rack and refrigerate for 24 hours.
-
Step 2
2. When ready to cook, remove turkey from fridge and allow to sit at room temperature for approx. 30 minutes.
-
Step 3
3. Meanwhile, toss sweet potatoes with olive oil, salt, and pepper. Arrange potatoes in a single layer on a foil-lined sheet tray. Set aside
-
Step 4
4. Lift the grill lid and place turkey on the grill, skin-side up.
-
Step 5
5. Follow ignition instructions on unit, then select ROAST/BAKE function and use the TEMPERATURE CONTROL dial to set the temperature to 350°F. Press WOODFIRE FLAVOR to ignite pellets. (IGN and a progress bar will display on the control panel, indicating pellets are igniting).
-
Step 6
6. Cook turkey until the thickest part of the breast reaches 145°F, about 2-3 hours.
-
Step 7
7. Meanwhile, make the glaze by adding the pomegranate molasses, honey, apple cider vinegar, olive oil, paprika, cayenne, and black pepper to a small saucepan, and place over medium heat. Whisk to combine and cook for approx. 5 minutes, or until warm.
-
Step 8
8. Once the turkey registers 145F on an instant-read thermometer, begin basing the turkey every 10-15 minutes with the pomegranate molasses glaze. Place sheet tray with potatoes on the back burner for the last 30 minutes of the cook cycle. Flip potatoes halfway during cook. Cook the turkey until an instant-read thermometer reads 160°F in the breast and 175°F in the thighs.
-
Step 9
9. When cooking is complete, remove the turkey from the grill and cover loosely with aluminum foil. Allow turkey to rest for 20-30 minutes.
-
Step 10
10. Meanwhile, prepare the crumble topping for the potatoes by adding the pecans, brown sugar, melted butter, and cinnamon to a small bowl and mix to combine. Drizzle potatoes with maple syrup, and top with rumble topping. Return sheet tray to back burner and cook for an additional 10-15 minutes, while the turkey rests.
-
Step 11
11. When cooking is complete, slice and serve the turkey with extra-virgin olive oil, flaky salt, and extra glaze as desired. Top potatoes with crème fraiche and serve immediately.
