Garnishes: fresh rosemary sprigs, apple slices, nuts
How to Make It
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.
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I made this for Thanksgiving last year. It was moist and my guests loved it. However, my complaint was that the seasonings had not gotten into the meat of the bird, and I still felt I needed gravy for flavor. I will try brining my bird this year.
Very moist and flavorful, but didn't taste the spice from the rub much. I just cooked it in a turkey roaster covered so I didn't have to mess with covering/not covering it up. About 3 hours to cook. Definitely good enough for guests.
Whole family loved the turkey! Super easy, after I put it in the oven the only thing I had to do was take the foil off after the first 1 1/2 hour and then tent it again later to prevent over browning. Really moist and just fell off the bones. I did a 21lb turkey so I doubled the ingredients for the rub and it did take longer ( as expected) ,cooked up perfectly in 5 hours. We will do this again!
Used this for a turkey breast, halfed the receipe. Easy to do and tasted great. The turkey breast was so moist and browned beautifully, did not really need gravy, but did make it. Very nice flavor. Will do this again.
This recipe is wonderful. I used this recipe to cook our turkey for Thanksgiving 2010. It worked out just as the recipe said (I did have to recover the turkey in the last 30 minutes due to browning quickly). Everyone raved about how great it tasted and how moist it was. I'm passing this on to my Aunt so she can use this recipe for her Christmas turkey too.
I didn't think this turkey recipe's reviews could possibly be this good, but I tried it this year on my giant 20 lb. bird and OMG, it was amazing. My entire family thought it was the best turkey they've ever had. I didn't brine the bird, but did cover the breast for about half of the cooking time. I didn't baste it either. Couldn't have been easier. Also, mace can be replaced for about 4X the amount of nutmeg instead. Mace is hard to find sometimes and really expensive!