Habanero-Brined Roasted Turkey with Cranberry Kumquat Chutney

Ingredients

• For the brine:
• 2 cups salt
• 1 cup sugar
• 10 cloves garlic, peeled
• 2 tsp coarsely ground pepper
• 8 habanero chiles
• For the turkey:
• 1 turkey
• 1 onion, cut into quarters
• 2 habanero chiles
• 4 tbsp butter, softened and divided, plus extra
• Freshly ground pepper
• 3/4 cup chicken broth, divided
• Cranberry-Kumquat Chutney, recipe below
• 1 and 1/2 cups fresh kumquats, washed
• 1 habanero chile. seeded and minced
• 1 can whole cranberry sauce
• Salt and freshly ground pepper

Directions

1. For the brine, add the salt, sugar, and 2 and 1/2 gallons cold water to a large covered stockpot, then stir until the granules dissolve. Mix in the garlic and pepper. With gloves on, cut each habanero almost into quarters without cutting through the stem end, then drop the chiles into the brine and stir again.
2. Take the giblets out of the turkey and put them in the refrigerator. Rinse the turkey in cool water, then lower it into the brine so it is completely covered. Seal the pot with plastic wrap and its lid, then refrigerate for 12 to 24 hours.
3. When it is time to roast, heat the oven to 400 degrees. Wearing gloves, lift the turkey from the brine, throw away the brine, and dry the bird well. Set the chilled giblets in the base of a roasting pan, then position the turkey on top, breast side facing up.
4. Put the onion in a bowl. Cut the habaneros almost into quarters, leaving the stem end connected, and add them to the onion. Melt 2 tablespoons of the butter in a small pan, pour it over the onion and chiles, and, with gloves on, toss everything gently with your hands. Spoon the mixture into the turkey cavity.
5. Roast the turkey for 50 minutes. While it starts cooking, warm the broth until it is barely simmering, then hold it warm. Once the 50 minutes are up, uncover the breast and spoon 1/2 cup of the warm broth over the turkey.
6. Roast longer, spooning the pan juices over the turkey every 30 minutes, until a thermometer placed in the meatiest part of the thigh registers about 165 degrees. If the roasting pan starts looking dry, use the remaining 1/4 cup broth for basting.
7. Plan on 2 and 1/2 to 3 hours of roasting time in all. If the legs are browning too quickly, tent them with foil while the turkey finishes. Take the turkey out of the oven and leave it to stand for at least 20 minutes before carving. Serve it with the Cranberry-Kumquat Chutney.
8. For the Cranberry-Kumquat Chutney, the yield is about 2 1/2 cups, with hot heat. Remove the stems from the kumquats, slice them into thin rounds, discard the seeds, and put the slices in a small saucepan.
9. Set the pan over low heat and pour in about 1/4 cup water. Cover the pan and simmer until the kumquat slices begin to soften. Take off the cover and continue cooking for about 10 minutes, adding a little water if the mixture starts to look dry.
10. Once the kumquats are thick and glossy, stir in the chile and cook for 1 minute. Add the cranberry sauce, mix well, and take the pan off the heat. Season with salt and pepper, transfer the chutney to a bowl, and let it cool.
11. Cover the bowl with plastic wrap and refrigerate for at least 2 hours so the flavors can come together. Serve the chutney chilled or at room temperature with the turkey.