Spice-Rubbed Roast Turkey Tom & Kari
Turkey and Brine:
2 cups salt
1 turkey (12-14 pounds gross weight), rinsed thoroughly, giblets,
neck and tailpiece discarded
Spice Rub:
1 & 1/2 tablespoons coriander seed
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seed
3 tablespoons sweet paprika
1 tablespoon ground ginger
1 tablespoon dried thyme
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 ½ teaspoons vegetable oil
Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add
turkey and refrigerate 4-6 hours.
Meanwhile, toast coriander, cumin, allspice and mustard in small skillet over
medium heat, shaking pan occasionally, until fragrant and wisps of smoke
appear, 3-5 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. Remove turkey from refrigerator and wipe away any water collected in
baking sheet; set turkey on baking sheet. Carefully separate any skin from
breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 2
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, 6-24 hours.
Adjust oven rack to lowest position, heat oven to 400 degrees. Place V-rack in
large roasting pan and spray with non-stick cooking spray. Set turkey
breast-side down on V-rack. Reapply any spice rub that has fallen off.
Roast 45 minutes.
Remove roasting pan from oven, rotate turkey leg/wing-side up. Roast 15
minutes longer. Remove roasting pan with turkey from oven; rotate turkey
second leg/wing-side up. Roast 15 minutes longer.
Remove roasting pan with turkey from oven; rotate turkey breast-side up.
Roast until thickest part of breast registers 164 degrees and thickest part of
thigh registers 170-175 degrees on instant-read thermometer, 30-45 minutes
longer. Transfer turkey to carving board; let rest 20-30 minutes.
Carve and serve.
Serves 10 to 12.
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