Black currant is McCormick's 2026 Flavor of the Year, and sweet-plus-heat ("swicy") is the hottest glaze trend going. So we put them together on a turkey. Tart black currant, sticky honey and a kick of chile turn into a glossy, deep purple-mahogany glaze that looks like it came out of a restaurant kitchen. The trick is how you cook it: let the bird hang on a PoulTree, and the glaze lacquers crispy skin all the way around.
Don't worry, the ingredient list is short and the steps are easy.
Why It Works on the Turkey Talon
- Gravity works for you. The turkey hangs over the skillet, so its juices are pulled down into the thickest parts of the bird instead of pooling in a pan.
- Crispy skin locks in the juices. Nothing sits in liquid, so the skin crisps evenly all around and seals the flavor inside. That crisp skin is the perfect base for a sticky glaze.
- Hot air zips through the middle. With the cavity wide open, heat cooks the bird from the inside and outside at once. In one of our videos, a 14 lb turkey was done in 1 hour 42 minutes on the Turkey Talon in a Big Green Egg. Your time will vary, so trust your thermometer.
Ingredients
Simple dry rub
- 3 tbsp kosher salt (Diamond Crystal; use 2 tbsp if Morton)
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- 2 tbsp oil, for the skin
Black currant hot honey glaze
- ½ cup black currant jam or preserves
- ⅓ cup honey
- 1–2 tsp red chile flakes (or 1 tbsp Calabrian chile paste)
- 2 tbsp apple cider vinegar
- 2 tbsp butter
- 1 tsp Dijon mustard
- Pinch of salt
You'll also need
- A 12–16 lb turkey, fully thawed, neck and giblets removed
- The PoulTree Turkey Talon + XL/XXL Rod and your cast iron skillet
- An instant-read meat thermometer
- Optional garnish: fresh black currants, thyme sprigs and an extra drizzle of honey
Steps
- Dry brine the night before. Pat the turkey dry inside and out. Mix the rub and season it all over and inside the cavity. Refrigerate uncovered overnight for extra-crispy skin.
- Heat things up. Preheat your oven to 380°F, or set your grill for indirect heat at 425°F.
- Hang the bird. Rub the skin lightly with oil. Slide the turkey onto the rod so it hangs legs-down over the center of your skillet. Check that the bird has room to hang without touching the top of the oven or grill lid. No trussing needed.
- Roast. Let it go until the breast reaches about 140°F.
- Make the glaze. While it roasts, simmer all glaze ingredients in a small saucepan for about 5 minutes, until syrupy. Set aside 3 tbsp for serving.
- Glaze only at the end. In the last 20–30 minutes, brush the glaze all over the turkey. Repeat every 10 minutes for 2–3 coats. (The sugar in the glaze burns if it goes on too early.)
- Check the temperature. The turkey is done at 165°F in the thickest part of the breast and thigh.
- Rest and serve. Rest 15–20 minutes, then slide it off the rod and carve. Whisk the reserved glaze into the skillet drippings for a sweet-heat pan sauce, and garnish with black currants and thyme.
Tips
- Watch the grill. Grill heat is stronger, so check the glaze often. If it darkens too fast, lower the heat or tent loosely with foil.
- Can't find black currant jam? Use ¼ cup crème de cassis plus ¼ cup blackberry or cherry jam.
- Control the heat. Start with 1 tsp chile flakes for a family crowd, 2 tsp for spice lovers.
- Use the drippings. Toss potatoes or carrots in the skillet under the turkey so they roast in the drippings.
- Thermometer, not clock. Every bird and grill is different. Start checking early.
Make It Your Showstopper
A glossy, purple-mahogany turkey with crisp skin all around is the kind of bird people photograph before they eat. Grab the Turkey Talon for the skillet you already own, or the Gobbler kit with a Lodge skillet, and order early so it arrives in time for the holidays.
Questions? Email us at contact@poultree.store.
