**Spice-Cured Turkey: A Flavorful and Festive Dish for Special Occasions**
Spice-cured turkey is a delectable dish that combines the classic flavors of Thanksgiving with the unique taste of a flavorful spice rub. This dish is perfect for special occasions or holiday gatherings, offering a moist, tender, and flavorful turkey that will be the star of the table. Our collection of spice-cured turkey recipes provides a variety of options to suit your taste preferences, cooking methods, and the size of your gathering. Whether you prefer a traditional wet brine or a dry rub, our recipes will guide you through the process of creating a succulent and savory turkey that will impress your guests.
**Recipes Included:**
1. **Classic Spice-Cured Turkey:**
- A traditional recipe that uses a flavorful blend of herbs and spices to create a classic spice-cured turkey. This recipe provides step-by-step instructions for both the wet brine and dry rub methods.
2. **Cajun Spice-Cured Turkey:**
- A flavorful twist on the classic spice-cured turkey, using a blend of Cajun spices to create a smoky and spicy flavor. This recipe is perfect for those who enjoy a bit of heat in their dishes.
3. **Citrus Spice-Cured Turkey:**
- A refreshing and zesty take on the spice-cured turkey, using citrus fruits to add a bright and tangy flavor. This recipe is perfect for those who prefer a lighter and more refreshing turkey dish.
4. **Maple Spice-Cured Turkey:**
- A sweet and savory combination, using maple syrup and spices to create a rich and flavorful glaze. This recipe is perfect for those who enjoy a sweet and sticky turkey dish.
5. **Apple Cider Spice-Cured Turkey:**
- A seasonal and aromatic recipe that uses apple cider and spices to create a moist and flavorful turkey. This recipe is perfect for Thanksgiving or other fall gatherings.
With our collection of spice-cured turkey recipes, you're sure to find the perfect dish to elevate your special occasion or holiday gathering.
SPICE-CURED TURKEY
It may seem like a bit of trouble to brine the turkey, but it is well worth it: This is the best turkey we've ever tasted. If you don't have a stockpot large enough to hold the turkey, you can use a new plastic tub instead. It is helpful to have an extra refrigerator to brine the turkey, as it takes up a lot of space.
Yield serves 12 to 14
Number Of Ingredients 44
Steps:
- In a large stockpot, combine the salt, sugar, carrots, celery, onions, leeks, bay leaves, garlic, peppercorns, cumin, red pepper flakes, cloves, and allspice. Add the water, and bring to a boil. Remove from heat. The brine must cool completely before the turkey is soaked in it: It can be made 1 day ahead or chilled over an ice bath.
- Rinse the turkey under cold water; pat dry. Place in a stockpot, breast side down. Add the brine and enough water to cover. Cover the stockpot, and refrigerate overnight. Remove the turkey from the brine; drain.
- Preheat the oven to 425°F. Fill the cavities with stuffing, being careful not to pack too tightly. Secure the skin over the neck cavity with toothpicks or skewers, and tie the legs together with kitchen twine. Rub the turkey generously with spice butter, and place on a rack in a roasting pan.
- Place in the oven, and roast 30 minutes. Baste, rotate the pan, and reduce oven temperature to 350°F. Continue basting every 30 to 45 minutes, until the temperature taken in the thickest part of the thigh registers 180°F, 3 1/2 to 4 hours. Once the turkey is well browned, cover with foil, in sections, if necessary to prevent overbrowning. Remove the foil for last 30 to 60 minutes, to crisp the skin. Allow the turkey to rest 30 minutes before carving. While the turkey is resting, remove the stuffing.
- To make the gravy, pour the liquid from the roasting pan into a gravy skimmer; set aside. Place the roasting pan on the stove over medium-high heat; deglaze with 1/2 cup apple cider, using a wooden spoon to scrape up bits stuck to the pan. Set aside.
- In a small saucepan, combine 3 tablespoons reserved fat from the pan and the flour; cook 3 to 4 minutes, until browned. Add the reserved apple-cider mixture along with the stock and any separated juices from the pan. Cook over medium heat until thickened. Serve with the turkey.
- Preheat the oven to 350°F. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; coarsely chop, and set aside.
- Remove crusts from the bread, and set aside. Cut the bread into 1-inch cubes. Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes. Set aside to cool. Place the reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
- Place the prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes. Set aside.
- Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples. Cook until onion is translucent, about 7 minutes. Set aside to cool.
- In a large bowl, combine the bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage. Stir to combine. The juices from the brine will season the stuffing; stir before serving.
- The stuffing can be baked in turkey until its temperature reaches 165°F. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350°F for 30 minutes and then uncovered for an additional 10 minutes.
- Combine the butter, salt, pepper, thyme, cumin, garlic powder, pepper flakes, allspice, cloves, and nutmeg in a bowl. Beat on medium speed with an electric mixer or by hand until thoroughly combined. Refrigerate until ready to use, for up to 4 days.
SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB
Provided by Sunny Anderson
Categories main-dish
Time 14h15m
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
- For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
- When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
- To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
- For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
- Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
- For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
- Preheat the oven to 400 degrees F.
- Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
- Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.
BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
Categories Mushroom Onion Poultry turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
- Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
- Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
- Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.
SPICE-CURED TURKEY
This is a VERY juicy turkey! It is so delicious, but a little salty, so if you can't have, or don't like salt then I would reduce the amount of use more water. This turkey comes out VERY tender. Most turkeys that you buy at the grocery store have been "enhanced" with a sodium solution, which means it is already kind of salty. I would reduce the amount of salt to 1 cup instead of four unless you are using a turkey that has not been treated with a sodium solution.
Provided by gingerkitten D
Categories Whole Turkey
Time P1DT4h
Yield 12-14 serving(s)
Number Of Ingredients 25
Steps:
- To make the brine-- In a large stockpot combine first 13 ingredients and bring to boil.
- Remove from heat and allow to cool COMPLETELY.
- This can be made a day in advance.
- Rinse turkey and pat dry.
- Place in a large pot, or even a plastic tub big enough to hold turkey, but small enough to fit in your refrigerator.
- Add brine and enough water to cover.
- Cover container and allow to marinate overnight.
- Remove turkey from the brine and drain.
- Make spice butter by combining ingredients and mixing well.
- Preheat oven to 425 degrees.
- Stuff turkey (if desired).
- Rub turkey with spice butter and place in roasting pan.
- Roast for 30 minutes then reduce heat to 390 degrees.
- Rotate pan every 30 minutes, baste as needed until the temperature reaches 180 degrees in the thigh (or if you used a breast, 160 degrees).
- If needed cover areas with foil to prevent overbrowning.
- Allow to rest 30 minutes before carving.
- This is a VERY juicy turkey recipe (you may need goggles while you cut it... haha).
Nutrition Facts : Calories 1575.5, Fat 70.4, SaturatedFat 25.2, Cholesterol 503.8, Sodium 38576, Carbohydrate 89.3, Fiber 1.2, Sugar 84.8, Protein 140.1
SUGAR-AND-SPICE CURED TURKEY
Make and share this Sugar-And-Spice Cured Turkey recipe from Food.com.
Provided by SharleneW
Categories Whole Turkey
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Remove giblets and neck; rinse turkey with cold water.
- Pat dry.
- Tie legs together with string; tuck wingtips under.
- Combine brown sugar and next 6 ingredients.
- Rub over turkey.
- Cover with plastic wrap; chill 8 hours.
- Place turkey on a rack in a roasting pan, breast side up.
- Arrange onion quarters round turkey.
- Pour 2 cans broth in bottom of pan.
- Bake, loosely covered with foil, at 325°F for 1 1/2 hours.
- Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°F.
- (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings.
- Let turkey stand 15 minutes before carving.
- Combine pan drippings and enough additional chicken broth to equal 2 cups in a saucepan over medium heat.
- Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened.
- Serve with turkey.
Nutrition Facts : Calories 1149, Fat 55.3, SaturatedFat 15.6, Cholesterol 463.1, Sodium 2220.5, Carbohydrate 11.8, Fiber 0.4, Sugar 7.7, Protein 141.5
SPICE BUTTER
Use spice butter as a rub for our Spice-Cured Turkey.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 Cup
Number Of Ingredients 10
Steps:
- Combine butter, salt, pepper, thyme, cumin, garlic powder, pepper flakes, allspice, cloves, and nutmeg in a bowl. Beat on medium with an electric mixer or by hand until thoroughly combined. Refrigerate until ready to use, for up to 4 days.
Tips:
- To ensure the turkey is fully thawed, allow it to thaw in the refrigerator for 4-5 days, or until the internal temperature reaches 40°F (4°C).
- For a more flavorful turkey, use a combination of spices, such as garlic powder, onion powder, paprika, and thyme.
- Be sure to rub the spice mixture all over the turkey, including the inside cavity.
- Allow the turkey to rest for at least 30 minutes before roasting, to allow the spices to absorb into the meat.
- Roast the turkey in a preheated oven at 325°F (163°C) for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Let the turkey rest for 10-15 minutes before carving, to allow the juices to redistribute.
Conclusion:
Spice-cured turkey is a delicious and flavorful way to enjoy this classic holiday dish. By following these tips, you can ensure that your turkey is cooked to perfection and enjoyed by all.
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