Roast Turkey with Spice Rub

Roast Turkey with Spice Rub
Staff Writer
Roast Turkey with Spice Rub
Butterball

Roast Turkey with Spice Rub

12
Servings
1022
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons firmly packed light brown sugar
  • 3 Tablespoons kosher or sea salt
  • 3 Tablespoons chili powder
  • 2 Teaspoons black pepper
  • 2 Teaspoons roasted cumin
  • 2 Teaspoons garlic powder
  • 2 Teaspoons crushed red pepper flakes
  • 1 Teaspoon ground coriander
  • 12-14 Pounds whole turkey, such as Butterball®, thawed if frozen
  • 6 Tablespoons canola oil

Directions

Combine the sugar, salt, chili powder, black pepper, cumin, garlic powder, red pepper, and coriander. Blend well. (May be prepared 2 to 3 days in advance. Store the mixture in an airtight container at room temperature.)

Remove the neck and giblets from the body and neck cavity of the turkey; refrigerate for another use or discard. Turn the wings back to hold the neck skin in place. Return the legs to the tucked position, if untucked. Place the turkey, breast side up, on a flat rack in a shallow roasting pan.

Brush the outside of the turkey with half of the oil; rub the outside and inside cavity with the spice mixture. Cover and refrigerate 12 hours or overnight.

Preheat the oven to 325 degrees F.

Brush the spiced turkey with remaining 3 teaspoons of oil. Bake until a meat thermometer reaches 180 degrees F when inserted in the thickest part of the thigh, about 3 hours. Remove the turkey from the oven.

Let the turkey stand 15 minutes before carving.

Nutritional Facts

Total Fat
55g
79%
Sugar
2g
2%
Saturated Fat
14g
58%
Cholesterol
263mg
88%
Carbohydrate, by difference
55g
42%
Protein
79g
100%
Vitamin A, RAE
65µg
9%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
168mg
17%
Choline, total
421mg
99%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
123µg
31%
Iron, Fe
10mg
56%
Magnesium, Mg
105mg
33%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
771mg
100%
Riboflavin
1mg
91%
Selenium, Se
95µg
100%
Sodium, Na
3431mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
274g
10%
Zinc, Zn
11mg
100%

Roast Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Roast Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.