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.
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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