Spice Rubbed Turkey for a Crowd

This is the best turkey recipe EVER! It’s a bit more prep work than most, but you will NOT be sorry.

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Spice Rubbed Turkey for a Crowd
This is the best turkey recipe EVER! It's a bit more prep work than most, but you will NOT be sorry.
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614 calories
37 g
158 g
26 g
69 g
5 g
8683 g
226843 g
3 g
0 g
18 g
Nutrition Facts
Serving Size
8683g
Servings
14
Amount Per Serving
Calories 614
Calories from Fat 226
% Daily Value *
Total Fat 26g
40%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 158mg
53%
Sodium 226843mg
9452%
Total Carbohydrates 37g
12%
Dietary Fiber 18g
70%
Sugars 3g
Protein 69g
Vitamin A
221%
Vitamin C
14%
Calcium
76%
Iron
132%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Brine
  1. 2 cups table salt
  2. 2 gallons of water (32 cups)
  3. 1 turkey 18 -22lbs, rinsed thoroughly, giblets, neck, and tailpiece discarded
Spice Rub
  1. 1 1/2 tablespoons coriander seeds
  2. 1 tablespoon cumin seeds
  3. 1 tablespoon allspice berries
  4. 2 teaspoons mustard seeds
  5. 3 tablespoons sweet paprika
  6. 2 tablespoons ground ginger
  7. 1 tablespoon dried thyme
  8. 1 teaspoon cayenne pepper
  9. 1 teaspoon ground cinnamon
  10. 1 1/2 teaspoons vegetable oil
  11. 1 cup of water
Brine the Bird (4-6 hours)
  1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket.
  2. Add turkey and refrigerate 4 to 6 hours.
Prep the Rub (1/2 hour)
  1. 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.
  2. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle.
  3. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.
  4. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels.
  5. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes.
  6. Meanwhile, mix 1-tablespoon spice rub with vegetable oil and set aside.
Rub the Bird ( 6-24 hours)
  1. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet.
  2. Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity.
  3. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet.
  4. Tuck wings behind back and tie ends of drumsticks together with twine. Set turkey on wire rack, set wire rack on baking sheet, and refrigerate, uncovered, 6 to 24 hours.
  5. Adjust oven rack to lowest position; remove remaining racks.
Cook the bird (3 hours)
  1. Preheat oven to 425 degrees.
  2. Line large V-rack with heavy-duty foil and poke holes in foil; set V-rack in 15- by 12-inch roasting pan.
  3. Set turkey breast-side down on V-rack
  4. Pour 1 cup water into the bottom of the pan
  5. Roast turkey 1 hour; remove roasting pan with turkey from oven.
  6. Lower oven temperature to 325 degrees.
  7. Using clean dishtowel or 2 potholders, turn turkey breast-side up; return roasting pan with turkey to oven and continue to roast until legs move freely and instant-read thermometer inserted into thickest part of thigh registers 170 to 180 degrees, about 2 hours longer.
Let the bird sit (40 mins)
  1. Transfer turkey to carving board and let rest, uncovered, 35 to 40 minutes.
  2. Carve and serve.
Beta Nutrition
calories
614
fat
26g
protein
69g
carbs
37g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/