Best 11 Spice Rubbed Roast Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spice rubbed roast turkey is a classic dish that is perfect for special occasions such as Thanksgiving or Christmas dinner. With its succulent, moist meat and flavorful, crispy skin, it is sure to be a hit with your family and friends. There are many different ways to prepare spice rubbed roast turkey, and the best recipe for you will depend on your personal preferences. Some popular options include using a wet rub, a dry rub, or a combination of the two. Regardless of the method you choose, be sure to use high-quality spices and herbs to ensure the best flavor.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

MCCORMICK® SAVORY HERB RUB ROASTED TURKEY



McCormick® Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 3h50m

Yield 12

Number Of Ingredients 10

2 tablespoons McCormick® Rubbed Sage or McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
¾ teaspoon McCormick® Ground Nutmeg
1 turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil

Steps:

  • Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB



Sunny's Butterflied Roast Turkey with Easy Orange Spice Rub image

Provided by Sunny Anderson

Categories     main-dish

Time 14h15m

Yield 10 servings

Number Of Ingredients 18

1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh thyme
1 bunch fresh sage
1 orange, halved
One 10- to 14-pound turkey
1 stick (8 tablespoons) unsalted butter, cold, cut into small dice
Olive oil, for drizzling
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
Zest of 1 orange
Kosher salt and coarsely ground black pepper
3 tablespoons honey
Juice of 1 orange
Orange slices
Fresh sage sprigs
Fresh thyme sprigs

Steps:

  • For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
  • For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
  • When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
  • To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
  • For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
  • Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
  • For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
  • Preheat the oven to 400 degrees F.
  • Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
  • Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

WHOLE ROASTED TURKEYS WITH FENNEL SPICE RUB



Whole Roasted Turkeys with Fennel Spice Rub image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h15m

Yield about 20 servings

Number Of Ingredients 17

2 (8 to 10 pound) whole turkeys
2 small whole onions, peeled
2 carrots, halved
2 celery stalks, halved
1 quart chicken stock
1/2 cup extra-virgin olive oil, divided
1/2 cup Fennel Spice Rub, recipe follows
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup all-purpose flour
3/4 cup butter
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  • Carve turkey as desired and serve with gravy.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

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

HOMEMADE TURKEY SEASONING



Homemade Turkey Seasoning image

Use this simple rub over your turkey to create the delicious flavors your family craves during the holidays. While the turkey roasts, it will fill your house with the nostalgic aroma of Thanksgiving dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1/4 cup.

Number Of Ingredients 7

1 tablespoon kosher salt
1 tablespoon dried rosemary, crushed
2 teaspoons dried thyme
2 teaspoons rubbed sage
1-1/2 teaspoons dried marjoram
3/4 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months. To use on whole turkey, rub under skin, over skin and in body and neck cavities before roasting.

Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE-SPICE RUBBED ROASTED TURKEY BREAST



Orange-Spice Rubbed Roasted Turkey Breast image

This recipe is courtesy of Diabetes and Heart Healthy Cookbook published by American Heart Association. The aroma of this aromatic spice rubbed turkey, fortells of a wonderful dining experience. Don't just save this for the holidays but serve it year round.

Provided by PaulaG

Categories     Turkey Breasts

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
5 lbs turkey breast, with skin and bone

Steps:

  • Preheat the oven to 325 degrees.
  • Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
  • In a small bowl, stir together the spices.
  • Using your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast.
  • Cover it with the skin, place the turkey on the rack in the roasting pan, and insert a meat thermometer in the thickest part making sure it doesn't touch the bone.
  • Roast, uncovered, for meat thermometer 170 degrees, approximately 1 hour and 45 minutes.
  • Let the turkey stand for 15 minutes; remove the skin and any visible fat.
  • Slice the turkey and enjoy.

Nutrition Facts : Calories 358.1, Fat 16, SaturatedFat 4.3, Cholesterol 147.4, Sodium 192.2, Carbohydrate 0.4, Fiber 0.2, Protein 49.7

WHOLE ROASTED TURKEY WITH FENNEL SPICE RUB



Whole Roasted Turkey With Fennel Spice Rub image

I got this recipe from Food Network...I've been using it for three years...My whole Family LOVES it!!!

Provided by swtpotato143

Categories     Poultry

Time 3h15m

Yield 20 serving(s)

Number Of Ingredients 16

2 (8 -10 lb) turkey
2 small onions, peeled
2 carrots, halved
2 celery ribs, halved
1 quart chicken stock
1/2 cup extra virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery ribs
3/4 cup all-purpose flour
3/4 cup butter
1 cup fennel seed
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub (recipe is below), pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  • Carve turkey as desired and serve with gravy.
  • Fennel Spice Rub:.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Nutrition Facts : Calories 759.1, Fat 43, SaturatedFat 13.5, Cholesterol 266.7, Sodium 1435.5, Carbohydrate 12.6, Fiber 3.8, Sugar 2.4, Protein 77.3

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

DRY-RUBBED ROAST TURKEY



Dry-Rubbed Roast Turkey image

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Christmas     turkey     Vinegar     Rosemary     Garlic     Orange     Dinner     Holiday 2018

Yield 8-10 servings

Number Of Ingredients 10

1/2 cup Diamond Crystal or 1/4 cup plus 1 1/2 tsp. Morton kosher salt
1 Tbsp. light brown sugar
1 (12-14-lb.) turkey, neck reserved for gravy, giblets discarded, patted dry
12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup sherry vinegar or red wine vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 (2x1") strips orange zest

Steps:

  • Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don't have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won't need all of the dry brine, but it's good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 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 onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2-3 hours.
  • Place an oven rack in middle of oven; preheat to 450°F. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.
  • Tie legs together with kitchen twine and pour 1 cup water into baking sheet. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
  • Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.
  • Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by 1/2-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150°F (don't worry; the temperature will continue to climb while the bird rests), 65-85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

Tips:

  • Use a fresh turkey. A fresh turkey will have a more flavorful and moist meat than a frozen turkey.
  • Brine the turkey. Brining the turkey helps to keep it moist and flavorful during cooking. You can brine the turkey in a mixture of water, salt, sugar, and spices for 12-24 hours.
  • Use a spice rub. A spice rub will help to add flavor to the turkey. You can use a store-bought spice rub or make your own. Some popular spices to use in a spice rub include paprika, garlic powder, onion powder, thyme, rosemary, and sage.
  • Roast the turkey at a low temperature. Roasting the turkey at a low temperature will help to prevent it from drying out. The ideal temperature for roasting a turkey is 325 degrees Fahrenheit.
  • Let the turkey rest before carving. Let the turkey rest for 15-20 minutes before carving. This will help the juices to redistribute throughout the turkey, making it more moist and flavorful.

Conclusion:

Spice-rubbed roast turkey is a delicious and flavorful dish that is perfect for a holiday meal. By following the tips above, you can ensure that your turkey turns out perfectly cooked and moist.

Related Topics