MENU
 
 
 
 

  • Spice Rubbed Roast Turkey

    0 votes
    Spice Rubbed Roast Turkey
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x turkey - (14 to 23 lbs)
    • 1/4 c. olive or possibly salad oil
    • 2 Tbsp. Chinese Five-Spice Rub, Jamaican Jerk
    •     Rub, Provencal Rub, Red Curry Rub, or possibly
    •     Southwest Chili Rub (listed below)
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 1 Tbsp. grnd ginger
    • 1 1/2 tsp grnd cinnamon
    • 1 tsp crushed anise or possibly fennel seed
    • 1/2 tsp grnd cloves
    • 1 1/2 tsp grnd ginger
    • 1 tsp grnd allspice
    • 1 tsp dry thyme
    • 1 tsp cayenne
    • 1 tsp freshly-grnd black pepper
    • 1/2 tsp onion pwdr
    • 2 tsp crushed dry rosemary
    • 2 tsp crushed dry thyme
    • 1 tsp dry rubbed sage
    • 1 tsp dry lavender
    •     (or possibly more sage)
    • 2 tsp chili pwdr
    • 1 tsp grnd coriander
    • 1 tsp grnd ginger
    • 1 tsp cayenne
    • 3/4 tsp grnd cumin
    • 1/4 tsp grnd turmeric
    • 1 Tbsp. grnd ancho or possibly California chili
    • 1 tsp grnd cumin
    • 1 tsp grnd chipotle chili or possibly cayenne
    • 1 tsp dry oregano

    Directions

    1. For the Spice Rub(s): In a small bowl, mix all ingredients for the specific blend. (Or possibly use 2 Tbsp. of a commercial blend.)
    2. Makes about 2 Tbsp. of each.
    3. Remove and throw away leg truss from turkey. Pull off and throw away any lumps of fat. Remove giblets and neck; save for "Savory Gravy" (see recipe). Rinse turkey inside and out and pat dry. Rub all over with oil. Rub spice mix of choice proportionately over skin and inside neck and body cavities.
    4. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan.
    5. Roast in a 325 degrees regular or possibly convection oven till a thermometer inserted through thickest part of breast to bone registers 160 degrees, 2 to 3 hrs.
    6. Transfer turkey to a platter. Let rest, uncovered, in a hot place at least 30 min, then carve. Add in salt and pepper to taste.
    7. Allow 3/4 lb. uncooked turkey per person.
    8. Comments: If time is short, you can substitute a purchased spice blend for any of the spice mixes; many are now available in the spice section of most supermarkets. Rub turkey (step 2) up to 1 day ahead; wrap airtight and chill. Be sure your pan is large sufficient which turkey doesn't overlap rim.

    Similar Recipes

    Leave a review or comment