Spice Rubbed Turkey Recipes

Steps:

• In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.

Steps:

• Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
• Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
• Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Steps:

• For turkey:
• Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
• Let turkey stand 1 hour at room temperature.
• Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cups turkey broth into pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
• Meanwhile, prepare giblet broth:
• Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough turkey broth to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.
• Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
• For giblet gravy:
• Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
• Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
• Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.

Steps:

• Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
• Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
• Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months. To use on whole turkey, rub under skin, over skin and in body and neck cavities before roasting.

Steps:

• Using a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. In a spice grinder, grind the oregano, coriander seeds, cumin seeds, Anaheim chiles, red chiles, paprika, salt, and peppercorns into a powder. Transfer to a bowl, and set aside.
• Rinse turkey with cold water, making sure to clean neck and main cavity thoroughly. Pat inside and outside of bird dry with paper towels. The outside of bird must be dry for spice rub to adhere to skin.
• Wearing rubber gloves, rub spice mixture thoroughly over entire bird. Refrigerate for 2 hours. Spices may be applied up to 1 day ahead. Allow bird to come to room temperature before stuffing.
• Place rack in lower third of oven, and heat oven to 450 degrees. Stuff neck cavity with 3 to 4 cups of Spicy Cornbread Stuffing. Fold neck flap down, and secure to underside of turkey using stainless-steel trussing pins or wooden skewers. Stuff larger cavity with remaining stuffing.
• Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in two, and, starting at neck, bring twine forward around body of turkey ending at legs. Tie twine to secure wings and legs to body of bird. Cross turkey's legs, and tie together. Place trussed bird in a V-rack in a large roasting pan.
• Transfer turkey to oven. Reduce temperature to 350 degrees. After the first hour, rotate pan every 30 minutes until a meat thermometer reads 160 degrees when inserted into the thickest part of the thigh, 3 1/2 to 4 hours. Remove from oven, and set aside for 30 minutes before carving.

Steps:

• Preheat oven to 325°F
• Remove wrapping and plastic insert from turkey and discard. Take out giblets and neck and set aside. Rinse turkey well under cold running water and pat dry.
• In a small bowl, combine salt, paprika, cumin and coriander. Sprinkle seasoning mix all over turkey - inside cavity and over skin - especially the breast and top side.
• Put a handful of diced onion, the lemon wedge and the herbs in the cavity. Set aside.
• In the bottom of the roasting pan just larger than the turkey, place the remaining onions, carrots, celery, giblets and turkey neck. Set turkey on a rack over top. Add broth and about 1 cup water; add more water if needed so that liquid covers vegetables but doesn't touch the turkey.
• Tent turkey loosely with foil and roast, breast side up, for about 3 1/2 hours or until the thickest part of the thigh registers 175F on an instant-read thermometer. Check periodically, adding water to the pan if it looks dry. Remove foil for last hour of cooking, rotating turkey halfway through if top is browning unevenly.
• Transfer cooked turkey to a platter (internal temperature should rise to 185F) and allow to rest for 15-20 minutes.
• GRAVY: Pour contents of roasting pan through fine mesh strainer set over a large measuring cup or work bowl. Place roasting pan on stovetop. Add 1/2 cup chicken broth and over low heat, stir liquid until brown bits have been lifted. Pour through a strainer, adding to accumulated liquid.
• With the back of a spoon press solids against strainer until all their liquid is released. Discard solids and skim fat from pan juices. Add enough chicken broth to make up 4 cups stock.
• In a medium, heavy bottom saucepan, melt butter over low heat. Add flour and stir mixture until lightly golden, about 5 minutes. Whisk in stock, a little at a time, over low heat, Once all the stock is incorporated, heat the gravy gently, whisking until smooth Add balsamic vinegar and thyme. Adjust seasoning if necessary.
• Carve turkey and serve with gravy. HAPPY HOLIDAYS!

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.

Steps:

• Prepare turkey as per package instructions. Brush skin with 2 tablespoons olive oil.
• Combine mustard, sage, garlic powder, marjoram, thyme, paprika, salt, pepper and nutmeg.
• Sprinkle seasoning mixture over the turkey.
• Follow roasting directions on package. Let stand 15 minutes before carving.
• Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat then reduce to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, salt and pepper. Serve at room temperature or refrigerate until ready to serve.
• Carve turkey. Serve with Garlic-Pear Puree.

Steps:

• Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
• Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
• Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).