Spiced Turkey Roast Recipes

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SPICY ROAST TURKEY



Spicy Roast Turkey image

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

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

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.

SPICED AND SUPER-JUICY ROAST TURKEY



Spiced and Super-Juicy Roast Turkey image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 4h50m

Yield 12 servings

Number Of Ingredients 19

10 pints 11 fluid ounces (6 liters) water
4 1/4-ounces (125 grams) table salt
3 tablespoons black peppercorns
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
7 ounces (200 grams) caster sugar
2 onions, quartered
1 (3-inch) piece ginger, cut into 6 slices
4 tablespoons maple syrup
4 tablespoons clear honey
1 orange, quartered
Handful fresh parsley leaves, optional (only if you've got some parsley hanging around)
1 (9 to 11 1/4-pound) (4 to 5-kg) turkey
2 3/4 ounces (75 grams) butter
3 tablespoons maple syrup

Steps:

  • For the turkey:
  • Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
  • For the basting glaze:
  • Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.

SPICED TURKEY BREAST



Spiced Turkey Breast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup whole-grain mustard (recommended: Maille)
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon allspice
2 teaspoons chili powder
1 tablespoon brown sugar
1 teaspoon extra-virgin olive oil
1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, for seasoning

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
  • Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
  • To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams

JAMAICAN-SPICED TURKEY



Jamaican-Spiced Turkey image

When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead.

Provided by Ligaya Mishan

Categories     dinner, project, main course

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 30

1 1/4 cups kosher salt
1/2 cup granulated sugar
5 cloves garlic, lightly crushed and peeled
1 large Spanish or Vidalia onion, peeled and quartered
20 fresh thyme sprigs (or 2 tablespoons dried)
8 whole cloves
1 tablespoon allspice berries, lightly crushed
2 bay leaves
6 sage leaves
1 stick cinnamon
5 to 6 scallions, white and green parts, halved crosswise
3 to 4 juniper berries, lightly crushed
1 15- to 18-pound turkey (preferably heritage or pasture-raised)
1 1/4 cups unsalted butter (2 1/2 sticks)
20 fresh thyme sprigs
1/4 cup chopped scallions (about 3), white and green parts
1/2 cinnamon stick, broken into pieces
2 tablespoons allspice berries
1 tablespoon whole peppercorns
1/2 tablespoon dried thyme
1/2 dried mild or medium hot chile pepper (such as guajillo), stem removed, torn into pieces
1/2 teaspoon fennel seeds
5 scallions, trimmed
3 onions, peeled and quartered
3 celery stalks (with tops)
2 fennel bulbs (with stems and fronds), cut into thirds
10 garlic cloves
3 large carrots, trimmed and peeled
Salt and pepper
3 cups vegetable or chicken stock

Steps:

  • Brine the turkey: Combine all the brine ingredients except the turkey in a large stock pot and add 1 gallon water. Bring to a boil, then remove from heat and stir in another 1/2 gallon water; let cool to room temperature. Place turkey breast-side-down in a container large enough to hold it and the brine. Add brine and refrigerate 8 to 12 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.
  • Make the herb butter: Melt butter in a medium saucepan over medium heat. Reduce heat to medium-low and simmer 9 to 12 minutes, stirring often to prevent burning, until butter darkens to deep amber. Add thyme and scallions and remove from heat. (Butter may foam up; stir to keep it from foaming over.) Let steep for 10 to 15 minutes, then strain into a bowl, pressing out all the butter with a spatula. Allow butter to cool so it firms up, but is still a little soft and pliable. Stir butter while it cools to re-incorporate any bits that fall to the bottom.
  • Make the spice rub: Combine all the rub ingredients in a heavy skillet over medium-high heat. Toast, stirring or shaking the pan occasionally, 2 to 4 minutes. Watch carefully to avoid burning. Let cool, then grind finely in a spice grinder or mortar.
  • Roast the turkey: Heat oven to 475 degrees. Line a large roasting pan with the scallions, onions, celery, fennel, garlic and carrots and sprinkle with salt and pepper. Pour in stock.
  • Remove turkey from brine and pat dry. Season cavity with about 1/2 tablespoon of the spice rub. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey. Sprinkle about 2 tablespoons of the spice rub all over turkey.
  • Place turkey in pan on top of vegetables. Tuck the wings under turkey, and tie legs together with kitchen twine.
  • Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with the liquid in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.

SPICE RUB ROASTED THANKSGIVING TURKEY



Spice Rub Roasted Thanksgiving Turkey image

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

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

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

SPICE-RUBBED ROAST TURKEY



Spice-Rubbed Roast Turkey image

Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 9

1 whole fresh turkey (20 to 24 pounds)
Shiitake-Mushroom Stuffing and Sausage Stuffing, room temperature
2 navel oranges, halved
Coarse salt
1/4 cup plus 2 tablespoons ground Aleppo pepper or paprika, plus more if desired
4 ounces (1 stick) unsalted butter, melted
1 cup dry white wine
Persimmons, for garnish (optional)
Fresh sage, for garnish (optional)

Steps:

  • Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
  • Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
  • Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.

SPICED TURKEY ROAST



Spiced Turkey Roast image

This easy to prepare spiced turkey roast recipe includes a fresh cranberry and orange sauce. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Turkey Recipes

Yield 3

Number Of Ingredients 11

1 ½ pounds boneless turkey roast
2 teaspoons olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground allspice
1 tablespoon coarsely ground black pepper
1 cup cranberries
2 cups water
2 tablespoons orange juice
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place turkey in a roasting pan, and rub with olive oil. Combine the cinnamon, cloves, allspice and peppercorns; rub over turkey.
  • Place turkey in the oven and roast for about 1 hour until juices run clear.
  • Prepare a sauce by combining the cranberries and 2 cups water in a saucepan and bringing to a boil. Lower the heat and cook until cranberries begin to pop; add the orange juice. Combine the cornstarch or arrowroot with 2 tablespoons water and add to the sauce. Cook until thick and serve over sliced turkey.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 11.9 g, Cholesterol 186.1 mg, Fat 25.8 g, Fiber 3.7 g, Protein 64.4 g, SaturatedFat 7 g, Sodium 160.8 mg, Sugar 2.4 g

EXPERTLY SPICED AND GLAZED ROAST TURKEY



Expertly Spiced and Glazed Roast Turkey image

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

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

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.

SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS



Spice-Rubbed Turkey Breast with Roasted Carrots image

The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 9

2 pounds carrots, peeled and cut into 2-inch lengths
6 garlic cloves, smashed and peeled
2 tablespoons olive oil
1 small boneless, skinless turkey breast half (about 2 pounds)
1/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Coarse salt and ground pepper
1/2 cup plain low-fat yogurt
2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
  • Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
  • In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.

Nutrition Facts : Calories 425 g, Fat 9 g, Fiber 6 g, Protein 58 g

ASIAN SPICED TURKEY



Asian Spiced Turkey image

I have my mother and our Chinese heritage to thank for this moist and savory turkey. The vanilla, aniseed and apple juice make the basting sauce unique. -K. Fung, Stoneham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 19-20 servings.

Number Of Ingredients 12

2 to 3 celery ribs
1 to 2 green onions
1 turkey (16 to 20 pounds)
3 cups water, divided
1 cup soy sauce
1/4 cup sugar
1/4 cup apple juice
1 teaspoon vanilla extract
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon aniseed, crushed
1/8 teaspoon each ground cinnamon, nutmeg and cloves

Steps:

  • Place celery and onions inside the turkey cavity. In a small bowl, combine 1 cup water, soy sauce, sugar, apple juice, vanilla and seasonings; mix well. Place turkey, breast side up, on a rack in a roasting pan; pour remaining water into the pan. Pour 1/4 cup soy sauce mixture into the cavity and another 1/4 cup over turkey; set remaining sauce aside. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with remaining sauce. When turkey begins to brown, cover lightly with foil. Cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 328 calories, Fat 9g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 866mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 55g protein.

SPICE-RUBBED TURKEY



Spice-Rubbed Turkey image

A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 28 servings.

Number Of Ingredients 9

6 teaspoons salt
1-1/4 teaspoons cayenne pepper
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 turkey (14 pounds)
2 tablespoons olive oil
5 small lemons
2 medium onions, cut into wedges

Steps:

  • In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.

Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

SPICED ROASTED TURKEY



Spiced Roasted Turkey image

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

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

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.

HOT AND SPICY ROASTED TURKEY



Hot and Spicy Roasted Turkey image

I had this at a friend's house, for Thanksgiving a few years ago and I've been hooked ever since. This is the only way to roast your whole turkey, especially if you love spicy foods. Can also be made using two whole chickens.

Provided by mranaz

Categories     Whole Chicken

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 whole turkey
3 cups cooking oil
3 cups cider vinegar
1/2 cup salt
1/4 cup garlic powder
1/2 cup black pepper
6 tablespoons honey
6 ounces Tabasco sauce

Steps:

  • Minus the turkey, put all of the above ingredients in a pot.
  • Bring to a boil.
  • Cover & simmer for 15 minutes.
  • Using a deep pan, pour mixture over top of turkey - cook with breast down/upside down.
  • Cook at 500°F first 15 minutes.
  • Lower to 350°F & cook 20 minutes per pound.
  • Use leftover drippings as sauce for turkey, potatoes or stuffing.

More about "spiced turkey roast recipes"

SPICED AND GLAZED ROAST TURKEY RECIPE | BON APPéTIT
2019-10-15 Step 8. Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until …
From bonappetit.com
4.8/5 (297)
Servings 8-10
  • 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° 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, brown sugar, and paprika and use your fingers to mix together.


ROAST SPICED TURKEY RECIPE | MYRECIPES
2004-05-12 Advertisement. Step 2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (pan should be large enough that turkey fits inside). Step 3. Roast in a 325° regular or convection oven, basting occasionally with oil, or pan drippings if using spice rub, until a thermometer inserted through thickest part of breast to the ...
From myrecipes.com
Servings 14-18
Calories 250 per serving


OVEN-ROASTED SPICE-RUBBED TURKEY RECIPE - PILLSBURY.COM
Heat oven to 325°F. Prepare oven bag as directed on package. 2. Discard giblets and neck from turkey or reserve for another use. In small bowl, mix remaining ingredients except gravy. Rub oil mixture over entire turkey, inside cavity and under skin on breast. If desired, cut up 1 to 2 of the limes and place in cavity. 3.
From pillsbury.com


CITRUS SPICED ROAST TURKEY - SAFEWAY
Step 1. Thaw turkey according to package instructions. Reserve neck and giblets for stock. Step 2. Preheat oven to 400°F (200°C). Step 3. In a medium saucepan over medium heat, prepare marinade by adding olive oil, garlic, ginger, peppercorns and sauté for 1 – 2 minutes until fragrant. Add sea salt, sugar, orange juice and cider and bring ...
From safeway.ca


SPICED AND JUICY ROAST TURKEY WITH EASY, BREEZY GRAVY
2021-11-10 Kosher salt and freshly ground black pepper. 1. Heat the olive oil in a large saucepan over medium-high heat. Chop the turkey neck and backbone into 2 to 3 large pieces, then add to the pot and ...
From latimes.com


SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES
Read the Important Note below, and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours.
From nigella.com


10 BEST ROAST TURKEY SEASONING RECIPES | YUMMLY
2022-05-08 ground turkey, pepper, turkey breast, roast turkey, turkey, olive oil and 17 more Perfect Roast Turkey Domesticated Wild Child turkey, onions, pepper, water, butter, salt, garlic, carrots and 1 more
From yummly.com


BEST ROASTED TURKEY WITH SPICED BUTTER RECIPES - FOOD NETWORK
2015-10-02 It will thaw while macerating. With the rack in the lowest position, preheat the oven to 220 °C (425 °F). In a bowl, combine the butter and spices. Set aside. In a large roasting pan fitted with a rack, place the turkey, breast side up. Pat …
From foodnetwork.ca


SPICED ROAST TURKEY BREAST - GOOD HOUSEKEEPING
2006-10-11 Prepare brine: In 2-quart saucepan, heat 1 cup water with sugar, salt, coriander seeds, pepper, and ginger to boiling over high heat. Reduce heat to low; cover and simmer 2 minutes. Remove ...
From goodhousekeeping.com


ROAST TURKEY WITH SPICY RUB - BUTTERBALL
1 (12 to 14 lb.) Butterball Whole Turkey, thawed if frozen 3 Tbsp. firmly packed light brown sugar 3 Tbsp. kosher or sea salt 3 Tbsp. chili powder 2 tsp. black pepper 2 tsp. roasted cumin 2 tsp. garlic powder 2 tsp. crushed red pepper flakes 1 tsp. ground coriander 6 Tbsp. canola oil.
From butterball.ca


ROASTED TURKEY WITH SPICED BUTTER | RICARDO
Set aside. In a large roasting pan fitted with a rack, place the turkey, breast side up. Pat the skin of the turkey dry with paper towels. With your fingers, gently loosen the skin from the breast and thighs of the turkey, without tearing the skin. Spread the spiced butter evenly under the skin. Pour the broth into the roasting pan.
From ricardocuisine.com


ROAST TURKEY WITH SPICY RUB | BUTTERBALL®
Directions. 1. Combine brown sugar, salt, chili powder, pepper, cumin, garlic powder, red pepper flakes and coriander in small bowl; mix well. (Rub may be prepared 2 to 3 days in advance. Store in an airtight container at room temperature.) 2. Remove neck and giblets from body and neck cavities of turkey. Turn wings back to hold neck skin in place.
From butterball.com


BAY-SPICED ROAST TURKEY RECIPE | EATINGWELL
In this healthy roast turkey recipe, brining keeps the turkey moist and a homemade bay-spice mix gives the turkey amazing flavor. Diced celery root or parsnip adds flavor and texture to the gravy. A heritage, natural or organic turkey, without added sodium solution (found in most conventional turkeys), tastes best in this recipe. If you have a conventional bird, just skip the …
From eatingwell.com


SPICED ROAST TURKEY - IMMACULATE BITES
2017-11-14 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.
From africanbites.com


ASIAN SPICED TURKEY WITH ROASTED POTATOES - RECIPE.TV
Generously brush the marinade on the turkey, place on a tray and add water, chicken stock and star anise. Cover with tin foil and place in the oven for …
From recipe.tv


SPICED & SUPER-JUICY ROAST TURKEY RECIPE - HOUSE & HOME
2009-09-09 Step 3: For the basting, melt the butter and syrup together slowly over a low heat. Paint the turkey with the glaze before roasting, and baste periodically throughout. Step 4: Preheat the oven to 425°F and give the bird 1/2 hour’s roasting at this relatively high temperature, then turn the oven down to gas mark 355°F and continue cooking ...
From houseandhome.com


SPICED NUT-STUFFED TURKEY ROAST | RICARDO
Preparation. 35 MIN Cooking
From ricardocuisine.com


SPICY TURKEY ROAST RECIPE | RECIPELAND
Spicy Turkey Roast recipe. Ready In: 160 min. Makes 10 servings, 371 calories per serving Ingredients: turkey, garlic, rosemary leaves, paprika, black pepper, kosher salt, olive oil, rosemary leaves, sweet red bell peppers
From recipeland.com


SWEET AND SPICY LEMON ROASTED TURKEY BREAST
In a small mixing bowl, whisk together the flour, smoked paprika, salt and ground black pepper. Sprinkle over the turkey breast until fully covered in the flour mixture. Transfer to a small baking sheet and spray with cooking spray. Roast until golden brown and cooked through (165 ° F), about 80 to 95 minutes. Let rest while you prepare the sauce.
From more.ctv.ca


SPICED TURKEY ROAST RECIPE
Spiced turkey roast recipe. Learn how to cook great Spiced turkey roast . Crecipe.com deliver fine selection of quality Spiced turkey roast recipes equipped with ratings, reviews and mixing tips. Get one of our Spiced turkey roast recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Bacardi Rum Cake Crecipe.com What about making a …
From crecipe.com


ROAST SPICED TURKEY RECIPE -SUNSET MAGAZINE
Rinse turkey inside and out; pat dry. If using spice rub, rub it generously over skin and inside both neck and body cavities. Brush bird with enough oil to coat. Step 2. 2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (pan should be large enough that turkey fits inside). Step 3. 3.
From sunset.com


MOROCCAN-SPICED TURKEY RECIPE - MARCUS SAMUELSSON | FOOD
Step 2. Meanwhile, preheat the oven to 400°. Wrap the garlic in foil and roast for 1 hour, until very tender. Let cool completely, then squeeze the cloves into a …
From foodandwine.com


HOW TO COOK A TURKEY IN THE OVEN - A SPICY PERSPECTIVE
2012-11-02 Instructions. Preheat the oven to 400 degrees F and lower the rack to the lowest position. Dry the turkey thoroughly with paper towels. Stuff the basil, lemongrass, scallions and ginger slices in the main cavity and smaller neck cavity. Close the neck cavity with a toothpick.
From aspicyperspective.com


ROASTED TURMERIC SPICED TURKEY BREAST - HEALTHY WORLD CUISINE
2017-10-24 Preheat oven to 325 degree F or 162 degrees C. Spray a roasting pan with cooking spray. Pour your ghee or clarified butter (you can make your own clarified butter by just heating your butter slowly on the stove until clear, strain any solids) Place your bone in turkey breast in the roasting pan.
From hwcmagazine.com


CAJUN-SPICED TURKEY RECIPE | BON APPéTIT
2011-10-17 Step 3. Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of …
From bonappetit.com


INDIAN-SPICED TURKEY BREAST RECIPE - MELISSA RUBEL JACOBSON
Step 1. In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne. Place the …
From foodandwine.com


FIVE SPICE ROAST TURKEY WITH GIBLET ONION GRAVY - THE WOKS OF LIFE
2017-11-11 Baste the turkey with any pan drippings, and then rotate the roasting pan 180 degrees so that the turkey cooks evenly. Roast for another 30 minutes. By now, your turkey has been roasting at 425 degrees F for 1 hour. Turn the heat down to 325 degrees F, and flip the turkey breast side up.
From thewoksoflife.com


SPICED ROAST TURKEY RECIPE | MYRECIPES
Rub with olive oil, and roast at 300° for 3 1/2 hours or until internal temperature taken in the thigh registers 170°, basting every 30 minutes. Remove from oven, cover with aluminum foil, and let stand 30 minutes before slicing.
From myrecipes.com


BEAUTIFUL DRY BRINED SPICED ROAST TURKEY - THE 2 SPOONS
2021-11-10 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.
From the2spoons.com


INDIAN-SPICED TURKEY RECIPE - TESCO REAL FOOD
Weigh and calculate the cooking time (20 minutes per kg, plus an extra 30 minutes) Preheat the oven to gas 6, 200°C, 180°C. Season the turkey generously and place in a large roasting tray. Stuff the cavity with the lemon and lime halves and garlic.
From realfood.tesco.com


SWEET-AND-SPICY ROAST TURKEY RECIPE | SOUTHERN LIVING
Step 1. Stir together salt, brown sugar, onion powder, paprika, ginger, dry mustard, and cayenne pepper in a small bowl. Reserve 2 tablespoons of salt mixture. Advertisement. Step 2. Remove giblets and neck from turkey; reserve for another use. Pat turkey dry, and remove excess skin.
From southernliving.com


BLT WITH TURKEY - THERESCIPES.INFO
https://www.marthastewart.com › 313975 › turkey-blt. All information about healthy recipes and cooking tips
From therecipes.info


SPICY HERB-ROASTED TURKEY BREAST RECIPE - THEFOODXP
Steps To Make Herb-Roasted Turkey Breast. 1. Season Turkey With Spices And Herbs. Take a small bowl and add mustard, garlic, salt, pepper, olive oil, fresh rosemary leaves, sage, thyme, and lemon juice to it. Mix them well to combine and make a smooth paste. Place the turkey breast on the roasting pan.
From thefoodxp.com


CITRUS SPICED ROAST TURKEY - SOBEYS INC.
Directions. Step 1. Thaw turkey according to package instructions. Reserve neck and giblets for stock. Step 2. Preheat oven to 400°F (200°C). Step 3. In a medium saucepan over medium heat, prepare marinade by adding olive oil, garlic, ginger, peppercorns and sauté for 1 – 2 minutes until fragrant. Add sea salt, sugar, orange juice and ...
From sobeys.com


CAJUN-SPICED SPATCHCOCKED TURKEY RECIPE - SERIOUS EATS
2019-12-05 Using a spice grinder or mortar and pestle, combine paprika, cayenne pepper, coriander, cumin, onion powder, garlic powder, dried thyme, and dried oregano. Chop or crush to a powder. Pat turkey dry with paper towels. Rub turkey all over with spice rub. Rub 1 tablespoon (15ml) oil all over turkey, then season liberally on all surfaces with salt ...
From seriouseats.com


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