Thanksgiving Turkey With Holiday Rub Recipes
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
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
MOM'S HOLIDAY TURKEY
Provided by Ingrid Hoffmann
Categories main-dish
Time 11h20m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended. Put the turkey in a roasting pan fitted with a rack. Rub the outside of the turkey all over with the mustard mixture. Cover the turkey with plastic wrap to keep in the moisture. Refrigerate the turkey overnight or up to 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan. Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine. Using a pastry brush or bulb baster, baste the turkey with some of the malt. Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt. If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil.
- Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer.
- Remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side.
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