DALLAS (KDAF) — Espresso martinis are taking a seat at the table this Thanksgiving, with a new recipe from Reynolds Wrap.

Reynolds Wrap is unveiling a new take with its “Espresso Turkey-tini” turkey recipe, just in time for the holiday season. This new seasonal take on the espresso martini combines the classic flavors of a Thanksgiving turkey with a richly spiced espresso rub and a decadent dressing that blends oranges, espresso beans and fresh herbs.

Reynolds Wrap Espresso Turkey-tini Recipe: 

Prep Time: 45 minutes  

Bake Time: 3 ½ to 4 hours  

Yield: 10 to16 Servings 

Ingredients:  

  • 1, 10 to 16-pound turkey  
  • Espresso Rub:  
  • ½ cup ground espresso 
  • ½ cup brown sugar  
  • ¼ cup kosher salt 
  • 1 tablespoon garlic powder  
  • 1 tablespoon paprika  
  • 1 tablespoon black pepper  
  • ¼ cup coffee liqueur 
  • Stuffing:    
  • 4 large oranges, quartered with peels on 
  • 6 to 8 sprigs of fresh rosemary and/or thyme 
  • Dressing:  
  • 4 to 5 oranges, cut in assorted shapes such as wedges and wheels 
  • 6 orange twists, cut from orange peel 
  • ½ cup espresso beans  
  • 6 to 8 sprigs of assorted fresh herbs, such as sage, rosemary and thyme 

Instructions:  

  • PREHEAT oven to 325°F. Mix together espresso, sugar, salt, garlic powder, paprika and black pepper.  
  • LINE a roasting pan that is at least 2 inches deep with Reynolds Wrap® Heavy Duty Foil. 
  • REMOVE neck and giblets from turkey, rinse and pat dry. Place turkey lengthwise in center of foil sheet to cook. Tie legs and stuff turkey with oranges and herbs. 
  • BRUSH turkey with coffee liqueur. Then coat turkey with espresso rub. 
  • COOK in foil tent or Turkey Oven Bag. 
  • Option 1: MAKE a foil tent by placing a sheet of foil over the turkey, leaving 1 inch between the top of the turkey and the foil tent for heat circulation. Crimp foil onto long sides of pan. 
  • Option 2: PLACE the turkey in the Reynolds Kitchens Turkey Oven Bag and tie a knot on the top. Make a few half inch cuts toward the top of the bag near the knot. 
  • ROAST turkey until meat thermometer reads 165°F across each section of the turkey, without touching the thermometer to bone, about 3 ½ to 4 hours for a 14 lb. turkey. Remove from oven and let stand for 15 minutes. Remove and discard foil or Turkey Oven Bag. 
  • TRANSFER turkey to a serving dish. Place a single orange wheel adorned with three espresso beans on top of the turkey. Garnish the base with oranges, orange twists, herbs and espresso beans. 

Recipe notes: 

  • Learn how to use Reynolds Kitchens Turkey Oven Bags to make the recipe even juicier and make the clean up a breeze. 
  • Dressing quantities may vary depending on the size of your turkey and serving platter.  
  • This recipe only calls for the preparation of a martini rub. To participate in the consumption or purchase of alcohol, you must be 21 and over.