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Roast Turkey with Spice Rub

Roast Turkey with Spice Rub


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Combine the sugar, salt, chili powder, black pepper, cumin, garlic powder, red pepper, and coriander. Blend well. (May be prepared 2 to 3 days in advance. Store the mixture in an airtight container at room temperature.)

Remove the neck and giblets from the body and neck cavity of the turkey; refrigerate for another use or discard. Turn the wings back to hold the neck skin in place. Return the legs to the tucked position, if untucked. Place the turkey, breast side up, on a flat rack in a shallow roasting pan.

Brush the outside of the turkey with half of the oil; rub the outside and inside cavity with the spice mixture. Cover and refrigerate 12 hours or overnight.

Preheat the oven to 325 degrees F.

Brush the spiced turkey with remaining 3 teaspoons of oil. Bake until a meat thermometer reaches 180 degrees F when inserted in the thickest part of the thigh, about 3 hours. Remove the turkey from the oven.

Let the turkey stand 15 minutes before carving.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.


Recipe Summary

  • 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)

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.



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