Tea-rubbed maple turkey:
Credit Sichuan-style tea-smoked duck for inspiring this “radical reboot” of the Thanksgiving turkey, said Ted Anthony in Milk Street magazine. I fell in love with the centuries-old Sichuan specialty while visiting Chengdu years ago, and ever since I’ve been perfecting a way to make a roast turkey with the lightly sweet and “deeply savory” flavor.
Forget trying to smoke the bird in a wok or deep-frying it in fat. Lapsang souchong tea is smoked already, so incorporating the tea leaves in a dry rub “works wonderfully.” And if you let the seasoned turkey sit uncovered in a refrigerator for a day, the skin will dry out enough to become crispy in the oven. The final touch—a maple glaze—adds sweetness and color. 2 tbsp unseasoned rice vinegar ½ tsp ground white pepper
Using paper towels, pat turkey dry inside and out. Place on a rack in a roasting pan and tuck wings underneath. Empty 6 tea bags into a bowl; mix in salt and white pepper. Loosen the turkey’s skin and spread half the mixture evenly underneath. Sprinkle remaining mixture over skin, rubbing to coat evenly. Set bird breast side up on rack; refrigerate, uncovered, 24 hours.
Heat oven to 325 with a rack in the lowest position. Pour 4 cups water into roasting pan. For even cooking, pull the turkey’s legs up and forward and insert a long skewer through, both to lift them and hold them