Seasoned Roast Turkey

This gorgeous turkey is seasoned with nine spices for flavor impact. Note that it also releases lots of delectable drippings for some dynamite gravy.

Yield: 12 to 14 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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