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.
Sugar-and-Spice Cured Turkey
- 1 (12-pound) whole turkey
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons kosher or coarse-grain sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1 large onion, quartered
- 2 (14-ounce) cans low-sodium chicken broth
- Additional chicken broth
- 2 tablespoons all-purpose flour
- Garnishes: fresh rosemary sprigs, apple slices, nuts
- 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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