Spice-Rubbed Roast Turkey

Ingredients

1 cup salt
1 (12- to 14-pound) turkey, trimmed, neck, giblets, and tailpiece removed and discarded
1-1⁄2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon allspice berries
2 teaspoons mustard seeds
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1-1⁄2 teaspoons vegetable oil

Instructions

Dissolve salt in 2 gallons cold water in large container. Submerge turkey in brine, cover, and refrigerate or store in very cool spot (40 degrees or less) for 6 to 12 hours.
Meanwhile, toast coriander, cumin, allspice, and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in spice grinder. Transfer mixture to small bowl and stir in paprika, ginger, thyme, cayenne, and cinnamon; cover and set aside.
Remove turkey from brine and pat dry, inside and out, with paper towels. Place turkey, breast side up, on wire rack set in rimmed baking sheet or roasting pan and refrigerate, uncovered, for 30 minutes. Meanwhile, mix 1 tablespoon spice rub with vegetable oil in separate bowl and set aside.
TO PREPARE THE TURKEY: Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet. Using your fingers, gently loosen skin covering each side of breast; place oil–spice rub mixture under skin, directly on meat in center of each breast. Gently press on skin to distribute mixture over meat. Rub 3 tablespoons spice rub inside turkey cavity. Rotate turkey breast side down; apply half of remaining spice rub to turkey skin; flip turkey breast side up and apply remaining spice rub, pressing and patting to make spices adhere; reapply any spice rub that falls onto baking sheet. Tuck wings behind back and tie ends of drumsticks together with kitchen twine. Place turkey breast side up on wire rack, set wire rack on baking sheet, and refrigerate, uncovered, 6 to 24 hours.
TO ROAST THE TURKEY: Adjust oven rack to lowest position and heat oven to 400 degrees. Line V-rack with heavy-duty aluminum foil and poke several holes in foil. Set V-rack in roasting pan and spray foil with vegetable oil spray. Place turkey breast side down on prepared V-rack. Reapply any spice rub that has fallen off. Roast for 45 minutes.
Remove pan from oven. Using 2 large wads of paper towels, turn turkey wing side up. Return turkey to oven and continue to roast for 15 minutes. Remove turkey from oven and turn other wing side up; roast for another 15 minutes. Remove turkey from oven and turn it breast side up; roast until breast registers 160 degrees and thighs register 175 degrees, 30 to 45 minutes.
Transfer turkey to carving board and let rest, uncovered, for 30 minutes. Carve turkey and serve.

Spice-Rubbed Roast Turkey

Ingredients

Instructions

Tags

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