Ingredients
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1 (12 - 14 lb) whole turkey, thawed if frozen
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3/4 cup (1 1/2 sticks) unsalted butter, softened
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1/2 (7 oz) can chipotle peppers in adobo sauce, finely chopped
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2 tbsp maple syrup
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2 tbsp smoked paprika
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2 tsp liquid smoke
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4 cups water
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Chopped parsley, for serving
Steps
1
Preheat oven to 350°F. Remove the neck and giblets from the body cavity of the turkey and pat turkey dry with paper towels. Set a roasting rack in a large roasting pan and place turkey on rack, breast-side up. Generously season all over, including cavity, with salt and pepper.
2
In a medium bowl, combine the butter, chipotle and adobo sauce, maple syrup, paprika, and liquid smoke. Reserve 1/3 cup chipotle butter mixture and set aside. Starting from neck opening of the turkey, gently loosen skin. Tie legs together with kitchen twine and tuck wing tips back. Evenly spread remaining butter mixture under skin and all over turkey.
3
Add the water to bottom of roasting pan. Loosely cover turkey with foil and roast 1 hour 30 min. Uncover turkey and baste with reserved chipotle butter mixture. Roast, uncovered, 1 hour–1 hour 30 min, basting with butter mixture every 20 min. and adding more water if pan seems dry, until an instant-read thermometer inserted into a thigh reads 165°F. Let roasted turkey rest 20–30 min. before carving. Microwave any remaining butter mixture until melted. Drizzle over turkey slices and sprinkle with parsley, if desired.
