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Spice-Rubbed Roast Turkey




Source of Recipe


Internet
1 turkey (14 to 23 lb.)

1/4 cup olive or salad oil

2 tablespoons Chinese Five-Spice, Jamaican Jerk, Provençal, Red Curry, or Southwest Chili Rub (recipes below)

Salt and pepper

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for Savory Gravy. Rinse turkey inside and out and pat dry. Rub all over with oil. Rub spice mixture evenly over skin and inside neck and body cavities.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (see notes).

3. Roast in a 325° regular or convection oven until a thermometer inserted through thickest part of breast to bone registers 160°, 2 to 3 hours.

4. Transfer turkey to a platter. Let rest, uncovered, in a warm place at least 30 minutes, then carve. (See chart for directions if thigh joints are still pink.) Add salt and pepper to taste.

Per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird: 240 cal., 38% (90 cal.) from fat; 32 g protein; 10 g fat (3 g sat.); 2.9 g carbo (0 g fiber); 376 mg sodium; 93 mg chol.

NOTES: If time is short, you can substitute a purchased spice blend for any of the spice mixes at right; many are now available in the spice section of most supermarkets. Rub turkey (step 1) up to 1 day ahead; wrap airtight and chill. Be sure your pan is large enough that turkey doesn't overlap rim.