Tamarind and Honey-Glazed Roast Turkey
The flavors of Senegal lend an umami depth to this unexpected Thanksgiving bird.
3 hours 45 minutes
Sweet and sour tamarind pulp is a prized ingredient in Senegal, where it's formed into candies, mixed into a cooling drink, or slathered over grilled fish. Chef Pierre Thiam transforms the iconic Thanksgiving bird with his own glaze made with tamarind, Scotch bonnet chiles, and fish sauce, which lends the turkey skin a pleasantly sticky texture and the meat an umami-rich flavor. Be sure to use fresh, or “wet,” tamarind pulp, which is packed in blocks with the seeds mixed throughout, and not tamarind concentrate or syrup; they are too sweet.
Featured in: A Brooklyn Thanksgiving with the Flavors of Senegal
What You Will Need
- 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