Spice-Rubbed Turkey
This roast turkey recipe is seasoned to perfection with a flavorful blend of spices and herbs. The fragrant aroma of rosemary, thyme, sage, and other delicious seasonings will fill your kitchen as the turkey roasts in the oven. Impress your guests with a tender and juicy turkey that's been lovingly seasoned and perfectly cooked to golden perfection.
— Constant Cookbook
Ingredients
- 2 tsp. dried rosemary
- 2 tsp. dried thyme
- 1 tsp. ground sage
- 1 1/2 tsp. garlic powder
- 2 tsp. black peppercorns
- 1 1/2 Tbs. granulated honey
- 1 whole clove
- 1 tsp. fennel seed
- 1 tsp. crushed Aleppo chili
- 2 tsp. Hungarian paprika
- 3 Tbs. kosher salt
- 1 fresh turkey, 14 to 16 lb., neck, heart and gizzard removed
Instructions
- In a spice grinder, combine the rosemary, thyme, sage, garlic powder, peppercorns, granulated honey, clove, fennel seed, Aleppo chili and paprika. Grind the spices to a medium to fine consistency. Transfer to a small bowl and stir in the salt.
- Adjust a meat tenderizer so the spikes protrude 1/2 inch. Pound the outside of the turkey with the tenderizer. Rub 1 Tbs. of the spice mixture under the skin of each breast and leg. Rub the remaining mixture on the outside of the turkey. Let stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 400°F.
- Place the turkey on a rack in a large roasting pan. Roast for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours more. Transfer the turkey to a carving board, tent with foil and let rest for about 30 minutes before carving. Serves 12 to 14.
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