Spiced And Super Juicy Roast Turkey Recipes

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SPICED ROASTED TURKEY

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat-and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

Provided by Lillian Chou

Categories     Poultry     turkey     Roast     Thanksgiving     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25



Spiced Roasted Turkey image

Steps:

  • Make turkey:
  • Preheat oven to 450°F with rack in lowest position.
  • Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes. Transfer to grinder and pulse until finely ground. Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste.
  • Rinse turkey inside and out, then pat dry. Fold neck skin under body. Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance). Tie drumsticks together with kitchen string and tuck wings under body.
  • Pat giblets and neck pieces dry and cut into 1-inch pieces. Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes. Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes.
  • Add rice wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil. Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack).
  • Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170°F, 1 1/2 to 2 hours.
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  • Make gravy while turkey stands:
  • Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top. Skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, discarding fat.) You should have 4 cups stock. If there is less, add more broth. If there's more, boil to reduce. Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil.
  • Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes. Serve turkey with gravy.

1 teaspoon black peppercorns
1 teaspoon Sichuan peppercorns
1 teaspoon coriander seeds
2 whole cloves
1/2 teaspoon star anise pieces
4 teaspoons coarse sea salt
2 tablespoons finely grated (with a Microplane) peeled ginger (a 5-inch piece)
2 tablespoons finely grated (with a Microplane) garlic (8 cloves)
2 tablespoons unsalted butter, softened
1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets (discard liver)
2 tablespoons vegetable oil
2 bunches scallions, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
6 (1/4-inch-thick) slices fresh ginger
1 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
4 to 5 cups reduced-sodium chicken broth
1 tablespoon soy sauce
3 tablespoons cornstarch
Equipment: an electric coffee/spice grinder; kitchen string; a V-shaped roasting rack; a 17- by 14-inch roasting pan; a 1-quart measuring cup; a fat separator (optional)
kitchen string
1 V-shaped roasting rack
1 17- by 14-inch roasting pan
1 1-quart measuring cup
1 fat separator

EXPERTLY SPICED AND GLAZED ROAST TURKEY

Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.

Provided by Andy Baraghani

Categories     Bon Appétit     Turkey     Poultry     Thanksgiving     Fall     Dinner     Roast     Garlic     Thyme     Rosemary     Orange     Peanut Free     Tree Nut Free     Dairy Free

Yield 8-10 servings

Number Of Ingredients 16



Expertly Spiced and Glazed Roast Turkey image

Steps:

  • Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef's knife, cut though the joint to separate the wing from the breast (if you hit bone, you're in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.
  • Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
  • Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180°F and cut through the other side to remove the backbone (save it for making stock).
  • Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 Tbsp. brown sugar and use your fingers to mix together.
  • Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it's good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
  • Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2-3 hours to help decrease the cooking time.
  • Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining ⅓ cup brown sugar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10-12 minutes. Remove glaze from heat.
  • Place a rack in middle of oven; preheat to 425°F. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20-25 minutes. Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, and 170°F when inserted into the thickest part of the thighs, 50-70 minutes longer (total cooking time will be 1-1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30-60 minutes before carving.

1 (12-14 lb.) turkey, neck and giblets removed
2 Tbsp. whole black peppercorns
2 Tbsp. whole pink or black peppercorns
½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. smoked paprika
1 Tbsp. plus ⅓ cup (packed) light brown sugar
Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
4 garlic cloves, crushed
2 (2x1") strips orange zest
⅓ cup low-sodium soy sauce
⅓ cup sherry vinegar or red wine vinegar
6 Tbsp. neutral oil (such as vegetable, peanut, or canola)
Special Equipment:
A spice mill

SPICY ROAST TURKEY

This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!

Provided by Mercy

Categories     Whole Turkey

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 10



Spicy Roast Turkey image

Steps:

  • Mix the spices into the mayonnaise until thoroughly blended.
  • Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
  • (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
  • Roast on lowest rack of the oven at 500°F for 30 minutes.
  • Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
  • Reduce the oven temperature to 350°F.
  • Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
  • Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

1 -1 1/2 cup mayonnaise
2 tablespoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder
1 (14 lb) turkey

FANTASTIC SPICY AND SUPER JUICY TURKEY

Using some ingredients from my imagination, Nigella Lawson's 'Feast', Tyler's Ultimate, and the 'Joy of Cooking', I created a warm, spicy, and savory brine that produced a JUICY and succulent bird. Do not be intimidated with the brine procedure...Using a large ice chest, it was the easiest part! It just takes a little more time in which the outcome is well worth the two days the turkey has spent soaking in a bath of glorious flavors.

Provided by grego73

Categories     Whole Turkey

Time 3h

Yield 5-10 serving(s)

Number Of Ingredients 25



Fantastic Spicy and Super Juicy Turkey image

Steps:

  • In a large ice chest, combine the water, dissolved salt, and sugar, stirring well. Add all the other ingredients and mix until all are soaked with the liquid. Add Turkey and ice, allowing the ice to cover the Turkey and delicious components. This concoction will need to sit overnight, preferably at least 24 - 48 hours. During that time, simply rotate the turkey and add ice as needed.
  • When ready to cook the turkey, remove the bird, rinse well and use a towel to pat dry. I use a hair dryer, which in turn, helps create a crisper skin. Allow the turkey to arrive at room temperature This should take 40 min - 1 hours Preheat oven to 450°F In the cavity, stuff the salt pork, rosemary bunch, garlic cloves, and oranges inside.
  • Combine the olive oil, pressed garlic, and butter in a bowl, and brush the entire turkey's skin. I do not truss the bird. Any ingredients that may fall out add a great flavor to drippings if you're making gravy with them.
  • Place the turkey breast-down in your roasting pan. Place in the oven and cook at 450°F for 40 minutes, turning temp down to 350°F for the duration of roasting. There is no need for basting this turkey, and opening the oven will only prolong it's cooking time. Turn the bird breast-up during the last 30 minutes of cooking time. Turkey should reach 165°F when checked with a thermometer in the thigh joint.
  • 10lb = 2.5 hours.
  • 15ld = 3.00 hours.
  • 20lb = 3.75 - 4.00 hours.

Nutrition Facts : Calories 2273.2, Fat 121.2, SaturatedFat 37.3, Cholesterol 726.1, Sodium 57390.9, Carbohydrate 79.8, Fiber 7.5, Sugar 62.6, Protein 207.8

1 (15 -20 lb) whole turkey
1 -3 gallon water
ice
2 1/2 cups kosher salt, dissolved
1 cup sugar, dissolved
2 cinnamon sticks
1 teaspoon caraway seed
8 cloves
10 star anise
4 oranges, quartered
24 garlic cloves, peeled and smashed
1 bunch parsley
1 bunch fresh marjoram
6 teaspoons rosemary
3 onions, quartered
3 teaspoons mustard seeds
1/2 cup dried chili
2 apples, quartered
4 teaspoons juniper berries
1/2 cup olive oil
1 bunch rosemary
1/2 cup butter, melted
8 garlic cloves, pressed
1/2 cup salt pork, chopped fine
1 orange, quartered

SPICE RUB ROASTED THANKSGIVING TURKEY

This Thanksgiving turkey recipe produces a well-seasoned, juicy, and tender turkey that will bring smiles to everyone's faces. You cannot go wrong with a spice rub and a giant bird!

Provided by cremebrulee

Time 18h

Yield 12

Number Of Ingredients 12



Spice Rub Roasted Thanksgiving Turkey image

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).

Nutrition Facts : Calories 1343.8 calories, Carbohydrate 17.2 g, Cholesterol 457.3 mg, Fat 87.6 g, Fiber 5.2 g, Protein 119.5 g, SaturatedFat 41 g, Sodium 4563.4 mg, Sugar 3.1 g

½ cup garlic powder
½ cup ground paprika
½ cup ground cumin
½ cup dried basil
½ cup kosher salt
½ cup ground black pepper
1 (15 pound) whole turkey, neck and giblets removed
2 cups chopped fresh cilantro
2 medium sweet onions, chopped
2 medium heads garlic, peeled and chopped
3 cups butter, melted
1 ½ cups chicken broth, divided

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