This gorgeous turkey is seasoned with nine spices for flavor impact. Note that it also releases lots of delectable drippings for some dynamite gravy.
1 (12- to 14-pound) fresh or frozen turkey, thawed
1 tablespoon salt
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground red pepper
1 teaspoon dried basil
1/2 teaspoon ground ginger
2 tablespoons butter or margarine, softened
1 cup water
Garnishes: kumquats, fresh sage, fresh rosemary
How to Make It
Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.
Add water to pan. Cover turkey with aluminum foil. Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180°, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired.
Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.