Thanksgiving is around the corner. It's a perfect time to gather friends and family for a festive feast. Turkey is the centerpiece of any Thanksgiving dinner. If you're looking for a delicious and easy-to-make turkey recipe, look no further! This article features two flavorful options: Spice Rubbed Roast Turkey and Herb Butter Roasted Turkey.
The first recipe, Spice Rubbed Roast Turkey, is bursting with flavor. The secret ingredient is a homemade spice rub made with aromatic spices like paprika, cumin, garlic powder, and thyme. Simply rub the mixture all over the turkey and roast it in the oven until golden brown. The result is a succulent and juicy turkey that will be the star of your Thanksgiving table.
The second recipe, Herb Butter Roasted Turkey, is a classic for a reason. It's simple to make and always a crowd-pleaser. The key to this recipe is the herb butter, which is made with a combination of fresh herbs like rosemary, thyme, and sage. The butter is rubbed under the skin of the turkey, which helps keep it moist and flavorful. The result is a tender and delicious turkey that will be the highlight of your Thanksgiving feast.
No matter which recipe you choose, you'll be sure to impress your guests with a delicious and memorable Thanksgiving turkey.
SPICE-RUBBED TURKEY
A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
HOMEMADE TURKEY SEASONING
Use this simple rub over your turkey to create the delicious flavors your family craves during the holidays. While the turkey roasts, it will fill your house with the nostalgic aroma of Thanksgiving dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months. To use on whole turkey, rub under skin, over skin and in body and neck cavities before roasting.
Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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.
SPICE RUB ROASTED THANKSGIVING TURKEY
This Thanksgiving turkey recipe produces a well-seasoned, juicy, and tender turkey that will bring smiles to everyone's faces. You cannot go wrong with a spice rub and a giant bird!
Provided by cremebrulee
Time 18h
Yield 12
Number Of Ingredients 12
Steps:
- Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
- Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
- Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 1343.8 calories, Carbohydrate 17.2 g, Cholesterol 457.3 mg, Fat 87.6 g, Fiber 5.2 g, Protein 119.5 g, SaturatedFat 41 g, Sodium 4563.4 mg, Sugar 3.1 g
THANKSGIVING TURKEY WITH HOLIDAY RUB
Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.
Provided by Patrick and Gina Neely : Food Network
Time 3h45m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Mix all of the dry rub ingredients in a small bowl.
- Put the turkey on a rack in a roasting pan.
- Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
- Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
- Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
- Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.
ORANGE-SPICE RUBBED ROASTED TURKEY BREAST
This recipe is courtesy of Diabetes and Heart Healthy Cookbook published by American Heart Association. The aroma of this aromatic spice rubbed turkey, fortells of a wonderful dining experience. Don't just save this for the holidays but serve it year round.
Provided by PaulaG
Categories Turkey Breasts
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
- In a small bowl, stir together the spices.
- Using your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast.
- Cover it with the skin, place the turkey on the rack in the roasting pan, and insert a meat thermometer in the thickest part making sure it doesn't touch the bone.
- Roast, uncovered, for meat thermometer 170 degrees, approximately 1 hour and 45 minutes.
- Let the turkey stand for 15 minutes; remove the skin and any visible fat.
- Slice the turkey and enjoy.
Nutrition Facts : Calories 358.1, Fat 16, SaturatedFat 4.3, Cholesterol 147.4, Sodium 192.2, Carbohydrate 0.4, Fiber 0.2, Protein 49.7
SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS
The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
- Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
- In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Nutrition Facts : Calories 425 g, Fat 9 g, Fiber 6 g, Protein 58 g
Tips:
- Use a good quality spice rub: The spice rub is what gives the turkey its flavor, so be sure to use a blend that you like. Experiment with different spices to find a combination that you and your family enjoy.
- Let the turkey rest before carving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. Let the turkey rest for at least 15 minutes before carving.
- Use a sharp knife to carve the turkey: A sharp knife will help you get clean, even slices of turkey. Be sure to use a carving knife that is specifically designed for poultry.
- Serve the turkey with your favorite sides: Turkey is a versatile dish that can be served with a variety of sides. Some popular choices include stuffing, mashed potatoes, gravy, cranberry sauce, and green bean casserole.
Conclusion:
Spice-rubbed roast turkey is a delicious and easy-to-make dish that is perfect for any special occasion. With its crispy skin, flavorful meat, and juicy interior, this turkey is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give this spice-rubbed roast turkey a try.
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