HERB AND SPICE RUBBED TURKEY
This is my favorite way to do a turkey, easy and yummmy.
Provided by Lynn Socko
Categories Turkey
Time 20m
Number Of Ingredients 12
Steps:
- 1. TURKEY THAWING TIMES-Approximately 8 to 12 pounds......1 to 2 days in refrigerator 10 to 16 pounds.....2 to 3 days in refrigerator 16 to 20 pounds.....3 to 4 days in refrigerator 20 to 24 pounds.....4 to 5 days in refrigerator
- 2. Cut carrots and celery in 4 or 5 pcs. each. Cut onion into quarters. I don't bother to peel carrots or take skin off of onion or garlic. Mix together olive oil and all spices in small bowl.
- 3. Remove gizzards from inside bird as well as neck from inside the neck cavity. Rinse bird off with water, make sure to drain water out of cavity. Pat dry with paper towels. Using 1/3 of the rub mix, pour into cavity and rub well. Place most of the carrots, celery, onions and the garlic into cavity until filled up. Place the remainder in the neck cavity. (You can boil the neck and gizzards to make broth if desired, discard liver, it will cause your broth to be bitter).
- 4. Using your fingers, gently go between skin and meat on both sides of turkey breast and seperate the skin from the meat, being careful not to rip the skin. If you have a really large bird, you might need to make a small incision in the neck flap skin and to seperate the skin from meat on the other end of the breast. Now using part of your rub, place some under the skin on both sides of the turkey breast rubbing into the meat. Once you've done that, make sure your bird is good and dry (using paper towels) and rub remainder of oil and spices on the skin of the bird.
- 5. Place on lowest rack in oven if using roasting pan with rack inside. If baking flat on the bottom of a pan, place on the next higher rack. Make a "tent" out of foil to place loosely on top of bird, this will keep turkey from browning too much on top. Place about 2c of water in bottom of roaster, you will need to add water every so often.
- 6. Bake on 400° for 30 min., then reduce heat to 325°, here is a chart for approximate baking times: TURKEY ROASTING TIMES 6 to 8 pounds......2-1/2 to 3 hours 8 to 12 pounds.....3 to 4 hours 12 to 16 pounds....4 to 5 hours 16 to 20 pounds....5 to 5-1/2 hours 20 to 24 pounds....5-1/2 to 6 hours Always use a meat thermometer to gauge doneness. For an unstuffed turkey, place the meat thermometer in the thickest part of the thigh, taking care that it does not touch any bone. Roast the turkey until the meat thermometer reaches 180 degrees F.
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ree tf
[email protected]This turkey was a hit at our Thanksgiving dinner. The rub was easy to make, and it really enhanced the flavor of the turkey. The turkey was cooked perfectly, and it was moist and juicy. I will definitely be making this again next year.
Julius Jabez
[email protected]I'm not usually a fan of turkey, but this recipe changed my mind. The herb and spice rub was amazing, and the turkey was so moist and tender. I will definitely be making this again.
Vlad Gabriel
[email protected]I made this turkey for my family for Christmas dinner, and it was a huge success. Everyone loved it, and they all asked for the recipe. I will definitely be making it again next year.
BIPU FF
[email protected]This was the best turkey I've ever had. The herb and spice rub was perfect, and the turkey was cooked to perfection. I will definitely be making this again next year.
Babli Babli
[email protected]I've made this turkey several times now, and it's always a hit. The rub is so flavorful, and the turkey is always moist and juicy. I highly recommend this recipe!
Sado Guli
[email protected]This turkey is a showstopper! I made it for Thanksgiving, and it was the star of the show. The herb and spice rub was amazing, and the turkey was cooked perfectly. Everyone raved about it.
hector nicassio
[email protected]I'm not a big fan of cooking, but this recipe made it easy. The turkey was delicious, and my family loved it. I will definitely be making this again.
kwarteng J. Alfred TV
[email protected]This recipe is a keeper! I've made it twice now, and it's been a hit both times. The turkey is always moist and flavorful, and the rub gives it a delicious crust.
Hai Hai
[email protected]I made this turkey for a potluck, and it was a huge success. People were lining up to get a taste of it. The herb and spice rub was the perfect touch, and the turkey was cooked to perfection.
Angel works
[email protected]This turkey was a hit at our Christmas dinner! Everyone loved the crispy skin and the flavorful meat. I will definitely be making this again next year.
Safiyo Abdulkaadir
[email protected]I've tried many turkey recipes over the years, but this one is by far the best. The herb and spice rub is simply divine, and it gives the turkey an incredible flavor. I will never make turkey any other way again.
T mac Caudt
[email protected]This was my first time cooking a turkey, and I was nervous. But this recipe made it so easy. The step-by-step instructions were clear and concise, and the turkey turned out perfectly. I'm so glad I tried this recipe!
Awais Shah
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The herb and spice rub made the turkey so flavorful and moist, I couldn't get enough of it. Will definitely be making this again!
David Corona
[email protected]I love making this turkey every year for Thanksgiving. It's so easy to prepare, and the results are always amazing. The rub is packed with flavor, and the turkey comes out moist and juicy every time.
Rodney Keathley
[email protected]This turkey recipe is a game-changer! The herb and spice rub created a crispy, flavorful crust that was out of this world. My family raved about it, and it was a huge hit at our Thanksgiving dinner. Highly recommend!