This allowed the meat to really be flavorful and not dry at all. A true success!
Sugar-and-Spice Cured Turkey
rharpole Posted: 11/25/09
krisrudy Posted: 12/11/08
Wow! I was so worried about using a recipe where I did not brine my turkey, but I shouldn't have been. This was outstanding. Plus, it really could not be easier. The only negative was that I never found mace after trying three stores, including two Whole Foods Markets.
katcar57 Posted: 12/23/09
This was the best turkey I 've ever eaten and it was really easy to make. Very moist, turkey fell off the bone when lifted out of the pan.
lmaton2 Posted: 11/28/09
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!
Aussieman Posted: 11/27/09
WOW! Prepared this yesterday, what a great treat, moist, tender and this is a keeper recipe. The most important thing is to brine the bird. Love getting recipes from this site.
tanrdn Posted: 11/28/10
cindy0911 Posted: 11/26/10
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.
ellie58 Posted: 12/26/10
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.
Jennielynsoper Posted: 11/26/11
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!
julieburck Posted: 11/25/12
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.
alleycat Posted: 11/20/13
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.