Spiced Roast Turkey

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Spiced Roast Turkey – Tired of bland turkey? This  dry-brined Whole Roasted Turkey is overflowing with flavors from herbs, garlic, ginger and aromatic spices. Roasted to perfection! Plus tips.

It isn’t thanksgiving without a turkey right? Honestly speaking, I can do without it. Not to say I don’t enjoy it. But it would be unthinkable for my son.

Thanksgiving without turkey? Heresy!

He was pretty disappointed that I made the turkey way too early. Not on Thanksgiving Day.

I could see his face light up when I said; I would make an even bigger one on Thanksgiving Day.

There’s something so thrilling and triumphant about pulling that perfectly browned bird from the oven. The aroma gets to me all the time and the color developed during the roasting process is what draws you in while the spices and herbs that greet your taste buds will make you stay.

It’s a two -step process to get it right if starting from scratch . However, just a cursory glance in the  meat department,  you would noticed that  most supermarkets stock more self basted turkey than fresh turkey .

So what to do?

If you are watching your salt intake then go ahead and  proceed with the spice herb marinate. And don’t salt it. Says all the turkey experts.

But I just a rebel, well…sometimes. I just had to add some salt to it . Not too much. This bird weighs about 15 pounds and I used about 2 teaspoons salt . And it  wasn’t salty at all.

If you are getting a fresh turkey this is how you proceed .

First you brine (salt the bird).

Doing a dry brine works to build the palate-pleasing flavor, we all look for in a good turkey, ensuring that salt  permeate every inch of the bird.In addition to seasoning the meat and drawing out its natural flavor, salt keeps it moist. When raw poultry is salted, the juices are brought to the surface and as the salt dissolves, that liquid is released and reabsorbed into the meat.

The next step is generously smothering every inch of the bird with the spicy herb rub.

The warming effect of the spices gives the turkey an element of comfort as well as flavor

The entire process of roasting delivers a juicy and delicious bird every time. And don’t forget basting, the turkey with extra spice rub as it cooks, to give it that golden rich color. Be careful not to over do the basting . Opening the oven too often lets the heat out and makes for uneven cooking.

For this recipe, paprika, allspice, white pepper and curry powder are used as well as an array of herbs including thyme, rosemary, parsley, garlic and ginger. This spice blend all blend beautifully together  with one overpowering the other. You may adjust spices and herbs to suit taste buds.

Once the cook time is complete, let the bird rest and then carve. As soon as you take a bite you will be greeted by some heat from the spices followed by the complexity of the herbs. The taste is spot on but let’s not forget texture. This recipe yields a tender, juicy bird that you will not want to stop eating.

And don’t forget to pour on some Homemade Gravy  OR this Giblet Gravy onto this lip-smacking roast turkey.

Enjoy!!!

Tips For Roasting a Perfect Turkey

1. If you do not have a roasting pan with a rack you can create a food roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. This would Lift the turkey off the base of the and help  increase hot air circulation around the whole bird so that it will get crispy all over. Also, the vegetables add great flavor to the turkey drippings which makes for a delicious gravy
2. So if you buy a  pre-basted turkey you can use the spiced herb mixture only if you are watching your salt intake. However, I dry br
3. Be sure to invest in a good meat thermometer. To check for doneness. Here, I used the pop up one which are available in most supermarkets. Wanted to give it a try. Works Ok, not as good as instant-read thermometer
4. If using and instant- read thermometer make sure you stick it in the thickest part of the turkey around the thigh, avoiding the bone. At 165 degrees F, it’s ready. The turkey will continue to cook as it rests, so the temperature should increase another 10 degrees or once it’s out of the oven. You are suppose to cook turkey to 180 degrees F. But most people prefer 170 -175
5. Depending on the size of your bird, it should take anywhere from 2 1/2-6 hours to roast at 400°F.
6. If possible buy a fresh or organic chicken – they are some of the best I have tried – taste way better than frozen. If you bought a frozen turkey, plan for a few days to defrost in the fridge.
7. For Faster thawing soak in a cold water and change every 30 minutes.

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Spiced Herb Roast Turkey

Tired of bland turkey? This  dry-brined Whole Roasted Turkey is overflowing with flavors from herbs, garlic, ginger and aromatic spices. Roasted to perfection! Plus tips.

5 from 9 votes

Prep: 1 day d

Cook: 3 hours hrs

Total: 1 day d 3 hours hrs

Fusion

Servings 12

Ingredients

Spiced Herb Roast Turkey

• ▢ 1 12-17 pound turkey, rinsed well and patted dry
• ▢ 3 Tablespoons finely chopped or minced fresh flat-leaf parsley
• ▢ 1 1/2 Tablespoon chopped or minced fresh rosemary
• ▢ 1 1/2 Tablespoon finely chopped fresh thyme
• ▢ 1 Tablespoon sage finely chopped
• ▢ 1-2 Teaspoons paprika
• ▢ ½-1 teaspoon curry powder
• ▢ 1 teaspoon all spice
• ▢ 1 1/2 teaspoons white pepper
• ▢ 1 teaspoon minced ginger optional
• ▢ 1 1/2 teaspoon minced garlic
• ▢ 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

Turkey Gravy with drippings

• ▢ 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
• ▢ Salt and ground black pepper to taste
• ▢ 1/3 -1/2 cup canola (or any cooking oil) replace with 1/2 cup butter melted.

Instructions

• Rinse turkey with water, inside and out, then pat dry with paper towels. Remove any remaining feathers from the turkey with tweezers.
• Rub the turkey all over with salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 5 pounds of bird. Refrigerate covered for 1-2 days and letting osmosis do its magic. If you can flip the bird halfway through the refrigeration, so that the skin dries out all over.
• Combine cooking oil (you may use butter for extra flavor) minced garlic, ginger, herbs, paprika, curry powder, all spice and white pepper. Let it rest in the fridge until ready to use .You can make the herb spice a day or so in advance if desired.
• After desired brining (salting time) take turkey out the fridge and dry it all over with paper towels.
• Generously rub the turkey with spice combination, slipping herb blend where possible – all the way into turkey’s cavities.
• Give it another 24 hours to rest in the fridge before cooking.
• Remove turkey from the fridge an hour before cooking this will bring it to room temperature.
• Preheat oven to 400 degrees.
• Brush all over with oil ( use leftover oil from spices if available). Add onions, celery and carrots on a roasting pan and then place the turkey breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back to hold the neck skin in place. This will definitely help to stabilize the chicken when carving.
• Position rack in lowest part of the oven and heat the oven to 400°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours or more depending on the size of your turkey.
• If turkey is browning too fast cover breast and top of drumsticks with a piece of foil to prevent overcooking.
• If basting do this quickly; you don’t want too much heat escaping from the oven. A consistent temperature is important for even cooking.
• Let turkey stand for about 15- 20 minutes before carving. So the juices settle back into the meat.
• Turkey gravy with drippings.
• Pour turkey drippings into a measuring cup or bowl; let the turkey drippings cool down.
• If you are press for time, an easy and a quicker way to do this is placing it in the freezer or fridge for about 20 minutes-
• It makes it so much easier to separate because the fat firms up
• Heat a saucepan or skillet with turkey fat or butter over a medium-high heat.
• Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
• Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
• Then add the remaining liquid and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down

Nutrition Information:

Calories: 326kcal (16%)| Carbohydrates: 5g (2%)| Protein: 47g (94%)| Fat: 12g (18%)| Saturated Fat: 3g (19%)| Cholesterol: 154mg (51%)| Sodium: 259mg (11%)| Potassium: 567mg (16%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 2090IU (42%)| Vitamin C: 4.6mg (6%)| Calcium: 46mg (5%)| Iron: 2.5mg (14%)

Author: Imma

Course: Main

Cuisine: Fusion

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Best Way to Cook a Turkey

Rinse turkey with water, inside and out, then pat dry with paper towels. Remove any remaining feathers from the turkey with tweezers. Rub the turkey all over with salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 5 pounds of bird. Refrigerate covered for 1-2 days and letting osmosis do its magic. If you can flip the bird halfway through the refrigeration, so that the skin dries out all over.

Combine cooking oil (you may use butter for extra flavor) minced garlic, ginger, herbs, paprika, curry powder, all spice and white pepper.

Let it rest in the fridge until ready to use .You can make the herb spice a day or so in advance if desired

After desired brining (salting time) take turkey out the fridge and dry it all over with paper towels.
Generously rub the turkey with spice combination, slipping herb blend where possible – all the way into turkey’s cavities.
Give it another 24 hours to rest in the fridge before cooking.

Brush all over with oil from the herbs spice. Add onions and celery  on a roasting pan and then place the turkey breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape

Turn the wings back to hold the neck skin in place. This will definitely help to stabilize the chicken when carving.

Position rack in lowest part of the oven and heat the oven to 400°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours or more depending on the size of your turkey

If turkey is browning too fast cover breast and top of drumsticks with a piece of foil to prevent overcooking.
If basting do this quickly; you don’t want too much heat escaping from the oven. A consistent temperature is important for even cooking.