This is the best turkey recipe EVER, just for a smaller crowd! It’s a bit more prep work than most, but you will NOT be sorry
Share this Recipe
Spice Rubbed Turkey for a Smaller Crowd
2018-11-20 15:25:45
This is the best turkey recipe EVER, just for a smaller crowd! It’s a bit more prep work than most, but you will NOT be sorry
Printer Friendly
Nutrition Facts
Serving Size
6841g
Amount Per Serving
Calories 788
Calories from Fat 235
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 158mg
53%
Sodium 113605mg
4734%
Total Carbohydrates 81g
27%
Dietary Fiber 29g
115%
Sugars 22g
Protein 74g
Vitamin A
232%
Vitamin C
227%
Calcium
86%
Iron
167%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Brine
- 1 cup salt
- 1 lemon, cut into wedges
- 1 orange, cut into wedges
- 1 medium onion, cut into wedges
- 3 cloves garlic
- 4 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon ground black pepper
- 1 turkey 12-14lbs, rinsed thoroughly, giblets, neck, and tailpiece discarded
- 1 1/2 gallons cold water
Spice Rub
- 1 1/2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon allspice berries
- 2 teaspoons mustard seeds
- 3 tablespoons sweet paprika
- 2 tablespoons ground ginger
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vegetable oil
- 1 cup of water
Brine The Bird (6 hours)
- Mix all the brine ingredients together in a bucket (that will fit in your fridge 😉
- Add turkey and refrigerate 4 to 6 hours.
Make the Rub
- 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 dedicated coffee grinder or spice grinder or with mortar and pestle.
- Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.
- Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels.
- Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes.
- Meanwhile, mix 1-tablespoon spice rub with vegetable oil and set aside.
Rub the Turkey (6-24 hours)
- Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet.
- Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity.
- 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.
- 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.
Cook the Turkey (3 hours)
- Adjust oven rack to lowest position; remove remaining racks.
- Preheat oven to 425 degrees.
- Line large V-rack with heavy-duty foil and poke holes in foil; set V-rack in 15- by 12-inch roasting pan.
- Set turkey breast-side down on V-rack
- Pour 1 cup water into the bottom of the pan
- Roast turkey 30 mins; remove roasting pan with turkey from oven.
- Lower oven temperature to 325 degrees.
- 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 for about 2 1/2 hours (12-15 mins a pound)
Carve the bird (40 mins)
- Transfer turkey to carving board and let rest, uncovered, 35 to 40 minutes.
- Carve and serve.
Jessy + Melissa https://www.jessyandmelissa.com/