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
- 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
- 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
- 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
- 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
- Depending on the size of your bird, it should take anywhere from 2 1/2-6 hours to roast at 400°F.
- 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.
- For Faster thawing soak in a cold water and change every 30 minutes.
Spiced Herb Roast Turkey
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:
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.
Kimberly mcmillon says
I love this spice mix so much! I keep some to sprinkle on all my chicken dishes. Delicious.
Imma says
Awesome! Glad you love it, Kimberly. Thanks for stopping by!
Kim says
Hi – This is the second year I have used your recipe. Best turkey ever. My Mom said this was better than Grandma’s! Thank you so much. I use the spice on my chicken too.
ImmaculateBites says
Woohoo! Thank you so much, Kim.
Happy thanksgiving to you and Mum.
Mispa says
Wow Imma, I just used this recipe for thanksgiving and the turkey came out fantastic. My husband who doesn’t like turkey ate some and enjoyed it. I also used the seasoning for grilled Whole chicken I’ll see how that comes out. The gravy and cranberry sauces were delicious. My 12 year old daughter made the marshed potatoes.
You are amazing!! Love your work. Thank you
Francis says
I love this recipe. I was wondering if you have an recipe for shredded turkey or pull turkey? I’ve tried several of your recipes so far, I am very please with them. Thank you
ImmaculateBites says
Thanks for trying out the recipes and glad they’ve worked out well. Unfortunately, I don’t have a recipe for pulled turkey at the moment .Hopefully will work on having one soon.
Danielle says
I tried this recipe using 2 turkey legs instead of a whole turkey. Delicious! I didn’t even have celery or ginger and it was still amazing! Thank you for sharing this recipe!
ImmaculateBites says
Happy to hear it worked out well for you.
Sandra says
O-M-G! Best turkey ever! Celebrated Canada’s Thanksgiving yesterday. Used your recipe for Spiced Roast Turkey. Never have I ever had more compliments on my turkey. So juicy and the flavour was absolutely amazing. Thanks again for all your perfect recipes!
imma africanbites says
Happy Thanksgiving, Sandra! So glad it turned out well for you. Can’t wait to prepare this one too this coming Thanksgiving day here in the U.S. 🙂
Lorraine Asanga-Fombe says
Hello Immaculate, I’ve enjoyed your posts and recipes over the last 2 years, thank you . I’m about to make my Thanksgiving turkey – Thanksgiving is today in Canada. Just wanted to clarify, are we using the bake or roast option of the oven?
ImmaculateBites says
Hi Lorraine!
Happy Canadian Thanksgiving, either works . I used the baked option- don’t have any other option. If you have the roast option I bet that’s even better.
Wishing you all the best!!!
Thanks for giving my recipes a try.
Erica says
I cant wait to try this but I am a little confused. I understand to brine overnight with the salt but then you suggest to season the night before and place back in the fridge, is this a two step process? So, I should start tonight with brine and tomorrow with seasoning?
ImmaculateBites says
Sorry about the confusion. Yes it is. But if you are pressed for time you can do the brining and seasoning at the same time.
Vanessa says
Hello! I love your site. I thought I’d give this turkey recipe a try. I bought a free run organic fresh turkey. I followed the recipe to a t. It’s been in the oven for one hr and the meat thermometer says it’s ready! Could it be that the brining and spices speed up the baking? Just to be safe I have stuck it back in the oven and will bake for at least another hr. I’d rather eat dry meat than raw. It’s a 12 lb bird. Thanks! Merry Christmas!
Vanessa says
Update. I kept the turkey in the oven for 2hr and 45 min. Let it rest before carving. It was delicious! Utter perfection, moist, flavourful and super easy to carve! Definitely a keeper!
ImmaculateBites says
For a 12-pound turkey, I doubt very much it’s ready after just an hour. Even at 400F, it should take 2-2½ hours. The thermometer might not be accurate.
Prsoperity says
Wow! Thanks. This year will be the first time I am cooking turkey for the sake of my 19 month old son. Just like you, I can do without it but want my son to be accustom to traditions.
P.S. I sent you an email but not sure if you receive it. I stumbled upon your site. I must, say great job! This will be my go to site. We have tons in common! I love coconut, plantain, dumpling( You should try coconut dumpling in callaloo soup with goat meat) and salmon.
Happy Blessed Thanksgiving!
ImmaculateBites says
Yes, we do! Already salivating . I think that combo would make my taste buds happy. In regards to the mail, I didn’t receive any from this address . Will have to check my junk mail to see if it’s there . Wishing you all the best during this Joyous Season.
Happy Holidays to you and your family.
Ashley says
This sounds yummy! Are we supposed to save half of the spice mixture from step 5 to be used in step 9? Or should we make double the spice mix?
ImmaculateBites says
No, in step 9 you brush with oil. I used remaining oil from the spice mixture. You may use any cooking oil you have on hand.
ashley says
sweet! if we wanted to use butter as a substitute, how much would you recommend? also, like another commenter, i’m pressed for time. you recommended brining and seasoning at the same time if needed. if i use butter, would salt-brining still be necessary?
ImmaculateBites says
Use 1/2 cup unsalted butter – less or more. If you are cooking for thanksgiving. You will need to salt and seasoned the turkey today. So it’s ready to cook tomorrow.
Nahema says
Wasn’t going to make turkey also but father-in-law brought one for us today and was still deciding whether to cook it or not and i came across this. Guess we will be having turkey this Thanksgiving. Will definitely use this method. Thanks for this recipe, I’m salivating already just looking at the picture.
ImmaculateBites says
Awesome! Do let me know how it works out for you. Happy Holidays!!!!