Recipe for Spice-Rubbed Roast Turkey 
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Yield:
1
Ingredients:
Amount Ingredient
1 x turkey - (14 to 23 lbs)
1/4 cup olive or salad oil
2 tbl Chinese Five-Spice Rub, Jamaican Jerk
Rub, Provencal Rub, Red Curry Rub, or
Southwest Chili Rub (listed below)
Salt to taste
Freshly-ground black pepper to taste
----------------- CHINESE FIVE-SPICE RUB ----------------
1 tbl ground ginger
1/2 tsp ground cinnamon
1 tsp crushed anise or fennel seed
1/2 tsp ground cloves
----------------- JAMAICAN JERK RUB ----------------
1/2 tsp ground ginger
1 tsp ground allspice
1 tsp dried thyme
1 tsp cayenne
1 tsp freshly-ground black pepper
1/2 tsp onion powder
----------------- PROVEN AL RUB ----------------
2 tsp crushed dried rosemary
2 tsp crushed dried thyme
1 tsp dried rubbed sage
1 tsp dried lavender
(or more sage)
----------------- RED CURRY RUB ----------------
2 tsp chili powder
1 tsp ground coriander
1 tsp ground ginger
1 tsp cayenne
3/4 tsp ground cumin
1/4 tsp ground turmeric
----------------- SOUTHWEST CHILI RUB ----------------
1 tbl ground ancho or California chili
1 tsp ground cumin
1 tsp ground chipotle chili or cayenne
Instructions:
Instructions: For the Spice Rub(s): In a small bowl, mix all ingredients for the specific blend. (Or use 2 tablespoons of a commercial blend.)

Makes about 2 tablespoons of each.

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for "Savory Gravy" (see recipe). Rinse turkey inside and out and pat dry. Rub all over with oil. Rub spice mixture of choice evenly over skin and inside neck and body cavities.

Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan.

Roast in a 325 degrees regular or convection oven until a thermometer inserted through thickest part of breast to bone registers 160 degrees, 2 to 3 hours.

Transfer turkey to a platter. Let rest, uncovered, in a warm place at least 30 minutes, then carve. Add salt and pepper to taste.

Allow 3/4 pound uncooked turkey per person.

Comments: If time is short, you can substitute a purchased spice blend for any of the spice mixes; many are now available in the spice section of most supermarkets. Rub turkey (step 2) up to 1 day ahead; wrap airtight and chill. Be sure your pan is large enough that turkey doesnt overlap rim.

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