Spice Rubbed Roast Turkey
Author: Sally Sampson
- 1 fresh turkey, about 10 - 12 pounds
- Spice Rub:
- 2 - 4 tablespoons chile powder
- ½ cup olive oil
- 4 garlic cloves, chopped or pressed
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- Combine chile powder, oil, garlic, cumin, pepper and cinnamon and bring to a low boil. Simmer for 5 minutes and set aside to cool.
- Remove giblets and neck from turkey cavity; set aside and refrigerate neck if you are going to make stock later or add it to roasting pan if you are going to make gravy; if neither, discard it. Rinse turkey in several changes of cold water and pat dry.
- Rub or brush marinade all over the flesh, skin and inside the cavities. Cover and refrigerate overnight. Reserve remaining marinade for basting.
- Preheat oven to 450 degrees.
- Fill the cavities loosely with stuffing and place on a rack in a roasting pan in the oven. Bake, uncovered, for ½ hour.
- Reduce heat to 350 degrees and cook, covered with foil, for 3 - 4 hours. Baste with marinade and drippings every ½ hour.
- If you are using a thermometer, place it deep in the inner thigh: the turkey is done when the internal temperature reaches 160 degrees. If you do not have a thermometer, you can tell when the chicken is done when the juices run clear from the breast and the leg moves easily.
Serve with Fruit and Nut Stuffing