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    Sugar-and-Spice Cured Turkey

    Source of Recipe


    List of Ingredients

    Sugar-and-Spice Cured Turkey

    1 (12-pound) whole turkey
    1/4 cup firmly packed light brown sugar
    2 tablespoons kosher or coarse-grain sea salt
    1 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon ground allspice
    1/2 teaspoon ground cloves
    1/2 teaspoon ground mace
    1 large onion, quartered
    2 (14-ounce) cans low-sodium chicken broth
    Additional chicken broth
    2 tablespoons all-purpose flour
    Garnishes: fresh rosemary sprigs, apple slices, nuts


    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 around turkey. Pour 2 cans broth in bottom of pan.

    Bake, loosely covered with foil, at 325 for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180. (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 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. Garnish, if desired.

    YIELD: Makes 8 to 10 servings




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