SPICY TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
- Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
- Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
- Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.
SPICED AND SUPER-JUICY ROAST TURKEY
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 4h50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the turkey:
- Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
- For the basting glaze:
- Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.
SPICE-RUBBED ROAST TURKEY
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
- Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
- Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.
SPICED ROASTED TURKEY
Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat-and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.
Provided by Lillian Chou
Categories Poultry turkey Roast Thanksgiving Fall Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make turkey:
- Preheat oven to 450°F with rack in lowest position.
- Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes. Transfer to grinder and pulse until finely ground. Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste.
- Rinse turkey inside and out, then pat dry. Fold neck skin under body. Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance). Tie drumsticks together with kitchen string and tuck wings under body.
- Pat giblets and neck pieces dry and cut into 1-inch pieces. Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes. Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes.
- Add rice wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil. Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack).
- Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170°F, 1 1/2 to 2 hours.
- Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
- Make gravy while turkey stands:
- Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top. Skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, discarding fat.) You should have 4 cups stock. If there is less, add more broth. If there's more, boil to reduce. Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil.
- Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes. Serve turkey with gravy.
VERY MOIST AND FLAVORFUL ROAST TURKEY
Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.
Provided by Andie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
- Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
- Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
- Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
- Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
- Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g
SLOW-ROASTED TURKEY
The turkey comes out moist and golden - with no effort on your part. Slow-roasting keeps the juices in. It is nearly impossible to over-bake, because the temperature is so low. The secret is NOT basting or salting. Basting or salting draws out moisture and dries out the turkey. IMPORTANT: Plan ahead: Thaw turkey in refrigerator for 1 day per 4-5 lbs, (For faster thawing, you could thaw in cold water. Change the water frequently.) Allow 1 hour per lb + 1 hour to cook - i.e. total: 21 hours for 20-lb turkey.
Provided by sjboswell
Categories Whole Turkey
Time 21h10m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
- Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
- Bake for 1 hours at 300 degrees to kill bacteria. Then lower oven heat to 180 degrees (desired internal temperature). Bake for remaining 20 hours.
- If wings or thighs begin to brown too fast, wrap them with foil. About 2 hours before time to serve the turkey, check for doneness. If necessary, raise the oven heat to 350 degrees to finish cooking or browning.
Nutrition Facts : Calories 774.1, Fat 41.8, SaturatedFat 11, Cholesterol 308.7, Sodium 295.2, Protein 92.7
SPICY BRINED TURKEY
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h10m
Yield 14
Number Of Ingredients 13
Steps:
- Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
- Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
- Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
- Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
- Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
- Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.
Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g
HOT & SPICY TURKEY LEGS
Who doesn't love turkey legs at a street fair? Why wait for the next fair when you can make incredible turkey legs at home? Grab the seasonings and begin! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 937 calories, Fat 50g fat (13g saturated fat), Cholesterol 343mg cholesterol, Sodium 587mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 113g protein.
HOT AND SPICY ROASTED TURKEY
I had this at a friend's house, for Thanksgiving a few years ago and I've been hooked ever since. This is the only way to roast your whole turkey, especially if you love spicy foods. Can also be made using two whole chickens.
Provided by mranaz
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Minus the turkey, put all of the above ingredients in a pot.
- Bring to a boil.
- Cover & simmer for 15 minutes.
- Using a deep pan, pour mixture over top of turkey - cook with breast down/upside down.
- Cook at 500°F first 15 minutes.
- Lower to 350°F & cook 20 minutes per pound.
- Use leftover drippings as sauce for turkey, potatoes or stuffing.
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
ROASTED TURKEY BREAST WITH SPICY HERB OIL
Steps:
- Preheat the oven to 350 degrees F.
- Remove the legs, thighs, and wings from the turkey (reserve for Round Two Recipe).
- In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, chile powder, red pepper flakes, and salt and pepper. Drizzle a spoonful of the herb oil under the skin of the turkey and rub into the breast. Spoon the remaining herb oil on the outside of the turkey breast and rub into the skin.
- Pour the broth into the bottom of the roasting pan fitted with a rack. Place the turkey breast onto the rack and roast in the oven for 55 to 60 minutes. Increase the oven temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 165 degrees F, 15 to 20 minutes. Let rest for 15 minutes before carving so the temperature rises to 180 degrees F.
SPICED TURKEY BREAST
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
- Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
- To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams
DELI-STYLE ROAST TURKEY FOR SANDWICHES
I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.
Provided by Chef John
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees (230 degrees C).
- Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
- While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
- Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
- Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 0.9 g, Cholesterol 102.3 mg, Fat 2.7 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 0.6 g, Sodium 664.8 mg
SPICY TURKEY LEGS
Your guests are sure to get a kick out of these flavorful turkey legs. For less spicy flavor, reduce the amount of hot sauce and inject 1/2 ounce into each leg. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients; set aside 1/4 cup for basting. Draw remaining marinade into a flavor injector. In several areas of each drumstick, inject a total of 2 tablespoons (or 1 oz.) of marinade into the meat while slowly pulling out the needle., Place drumsticks on a foil-lined 15x10x1-in. baking pan. Cover and bake at 375° for 30 minutes. Uncover; bake until a thermometer reads 180°, 45-55 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 680 calories, Fat 39g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 1489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 76g protein.
TENDER OVEN-ROASTED TURKEY
Delicious and easy recipe for roast turkey. Got this from Betty Crocker's website. The combination of flavors in this make for one remarkably good turkey.
Provided by Lizardcakes
Categories Poultry
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 513.4, Fat 29.5, SaturatedFat 12.2, Cholesterol 196.3, Sodium 523.7, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 56.1
HERB ROASTED TURKEY
This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.
Provided by MarieRynr
Categories Whole Turkey
Time 4h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Rub the surface of the turkey and sprinkle cavity with salt and pepper.
- Place 12 sprigs of thyme in cavity.
- In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
- Place the turkey, breast side up, over the vegetables.
- Drizzle butter over turkey and sprinkle with minced herbs.
- Cover loosely with foil.
- Bake at 325*F for 2 1/2 hours.
- Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
- Cover and let stand for 20 minutes before carving.
- For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
- Strain into a saucepan and thicken with some flour and water.
- (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).
More about "hot and spicy roasted turkey food"
SWEET-AND-SPICY ROAST TURKEY RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 3 hrsCategory Thanksgiving
- Stir together salt, brown sugar, onion powder, paprika, ginger, dry mustard, and cayenne pepper in a small bowl. Reserve 2 tablespoons of salt mixture.
- Remove giblets and neck from turkey; reserve for another use. Pat turkey dry, and remove excess skin. Starting from neck, loosen and lift skin from turkey without completely detaching it. Spread remaining salt mixture evenly under skin. Carefully replace skin. Drizzle skin with 2 tablespoons of the oil, and rub with reserved 2 table- spoons salt mixture. Tie ends of legs together with kitchen twine; tuck wingtips under. Let stand at room temperature 1 hour, or refrigerate 12 to 24 hours. (If refrigerated, let turkey stand at room temperature for 1 hour before cooking.)
- Stir together honey, hot sauce, and remaining 1 tablespoon oil in a small bowl until well blended.
- Preheat oven to 375°F. Place rack in a roasting pan; coat rack with cooking spray. Place turkey on rack, and transfer to oven. Add 3 cups water to pan. Bake in preheated oven 1 hour and 10 minutes. Rotate pan halfway (on same rack), brush with half of honey mixture, and continue baking until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 25 more minutes. Remove turkey from oven, and brush with remaining honey mixture. Let stand at least 30 minutes.
ROAST TURKEY WITH SPICY RUB | BUTTERBALL®
From butterball.com
Cuisine AmericanCategory DinnerServings 12Total Time 3 hrs 15 mins
41 SPICY RECIPES THAT'LL BLOW YOUR TOP - TASTE OF HOME
From tasteofhome.com
SPICED ROAST TURKEY - IMMACULATE BITES
From africanbites.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE SWEET AND SPICY ROAST TURKEY EXTRA SPECIAL
From mygingergarlickitchen.com
OVEN-ROASTED SPICE-RUBBED TURKEY RECIPE
From pillsbury.com
SPICED AND GLAZED ROAST TURKEY RECIPE | BON APPéTIT
From bonappetit.com
SPICY FOOD RECIPES FOR JULY 4TH - BARBECUEBIBLE.COM
From barbecuebible.com
SPICY TURKEY HOTPOT - PINCH OF NOM
From pinchofnom.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPICED AND JUICY ROAST TURKEY WITH EASY, BREEZY GRAVY
From latimes.com
SPICY ROAST TURKEY - BOSSKITCHEN.COM
From bosskitchen.com
SPIT-ROASTED TURKEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY TURKEY RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY ROAST TURKEY BREAST WITH HONEY BUTTER GLAZE
From thehungrymouse.com
ROASTED TURKEY WITH SPICED BUTTER - RICARDO
From ricardocuisine.com
FIVE SPICE ROAST TURKEY WITH GIBLET ONION GRAVY - THE WOKS OF LIFE
From thewoksoflife.com
THE STILLERY - FOOD MENU
From thestilleryct.com
RAJAS CON CREMA (ROASTED POBLANOS IN A GARLIC-CREAM SAUCE)
From splendidtable.org
SWEET AND SPICY ROASTED TURKEY - SWIRLS OF FLAVOR
From swirlsofflavor.com
FIVE SPICE ROASTED TURKEY #TURKEYWEEK - FOODIE WITH …
From foodiewithfamily.com
SPICY ROAST CHILLI 'N LIME TURKEY - FRANK'S REDHOT
From franksredhot.com
HOT & SPICY TURKEY LEGS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
EASY ROASTED TURKEY WITH NOUBESS SEASONING AND HOT AND SPICY …
From caribbeangreenliving.com
SWEET AND SPICY LEMON ROASTED TURKEY BREAST
From more.ctv.ca
SPICY BRINE TURKEY - THERESCIPES.INFO
From therecipes.info
BEST WESTERN FOOD RECIPES: HOT AND SPICY ROASTED TURKEY
From westernfoodrecipesbook.blogspot.com
SPICY TURKEY GHEE ROAST RECIPE - SUSTAINABLE FOOD
From mapleandmarigold.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love