Spiced Roast Turkey
Ingredients
The turkey
-
1
whole
turkey (12-17 pounds)
The spice rub
-
3
Tablespoons
fresh flat-leaf parsley (finely chopped or minced)
-
1½
Tablespoons
fresh rosemary (chopped or minced)
-
1½
Tablespoons
fresh thyme (finely chopped)
-
1
Tablespoon
sage (finely chopped)
-
1-2
Teaspoons
paprika
-
½-1
teaspoon
curry powder
-
1
teaspoon
all spice
-
1½
teaspoons
white pepper
-
1
teaspoon
minced ginger (optional)
-
1½
teaspoons
minced garlic
The vegetables for roasting
-
2
large
carrots (cut into 1-inch pieces, optional)
-
3
large stalks
celery (cut into 1-inch pieces)
-
1-2
large
onions (quartered)
-
2
cups
water
For the gravy
-
1-2
cups
skimmed and strained roast turkey drippings
-
¼
cup
all-purpose flour
-
¼
cup
turkey fat or butter
-
4 or more
cups
stock (adjust to desired gravy consistency)
-
to taste
salt and ground black pepper
-
⅓-½
cup
canola oil (or any cooking oil, replace with ½ cup melted butter)
Instructions
- Rinse the turkey inside and out, then pat dry with paper towels. Remove any remaining feathers.
- Rub the turkey with salt, using about 1 tablespoon per 5 pounds. Refrigerate covered for 1-2 days.
- Combine cooking oil, minced garlic, ginger, herbs, paprika, curry powder, all spice, and white pepper. Let it rest in the fridge.
- After brining, dry the turkey with paper towels and rub it with the spice mixture, including the cavities.
- Refrigerate the turkey for another 24 hours.
- Remove the turkey from the fridge an hour before cooking to bring it to room temperature.
- Preheat the oven to 400°F. Brush the turkey with oil and place it in a roasting pan with onions, celery, and carrots.
- Tie the legs together and position the turkey breast-side up.
- Roast the turkey for 30 minutes at 400°F, then reduce the heat to 325°F and continue roasting until the internal temperature reaches 170°F.
- If the turkey browns too quickly, cover it with foil.
- Let the turkey rest for 15-20 minutes before carving.
- For the gravy, pour the drippings into a bowl, let cool, and separate the fat. Heat fat in a saucepan, whisk in flour to make a roux, then gradually add liquid to achieve desired consistency.
Nutrition Facts (estimated)
Servings
12
Calories
326
Total fat
12g
Total carbohydrates
5g
Total protein
47g
Sodium
259mg
Cholesterol
154mg
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