Spiced Roast Turkey
Serving up a spiced roast turkey on Thanksgiving definitely solves the bland turkey syndrome. This easy, dry-brined, tender, and juicy bird is perfectly seasoned for a gorgeous centerpiece on your holiday table.
It’s always my job (privilege) to make the Thanksgiving spread for my family. Honestly, I didn’t even know what turkey tasted like when I first arrived in the States. I could do without it, but for love, right? We’ve settled in nicely, and use Thanksgiving as a special time with family and meditating on all we have to be grateful for.
The wonderful thing about turkey is that you don’t really need to stress about it, because it’s one of the easiest meals to whip up for a crowd. Most of the time it takes to roast a turkey is hands-off while you do other amazing things. Plus, I added personalized spices that give it an African flavor that makes me happy.
Which Brining Method to Use
Several methods create juicy turkey, so choose what fits your schedule and preferences. Dry brining, wet brining, and injector marinade are all good. There’s no need to double up on brining methods because you’ll end up with salty turkey.
When dry brining, I use ½-1 teaspoon salt per pound (2-4 tablespoons for a 12-pound turkey). This is also a good time to add some flavor with your favorite seasoning blend; a tablespoon of seasoning in the salt brine mixture should be good.
Spicing up Your Holiday Turkey
After brining (or not), smother that beautiful bird with the spices in oil or melted butter. I’ve used a Cameroon-inspired blend, but feel free to customize it to your preference. Not only does the curry powder give it a beautiful golden color, but it’s pure deliciousness.
How to Roast a Spiced Turkey
- Prep the turkey, then rub it all over with salt, slipping salt under the skin where possible and rubbing some into the cavities. Let it dry brine for a day in the fridge. (Photo 1)
- Combine the oil or melted butter, parsley, rosemary, thyme, sage, paprika, curry powder, allspice, white pepper, minced ginger, and garlic. This can be done the day before, and let it chill out in the fridge until ready to use. (Photo 2)
- Dry the turkey, then generously rub it with the spice mixture, slipping it under the skin and into the cavities where possible. You can put it back in the fridge or go ahead and roast it at this point. (Photo 3)
- Arrange the carrots (if using), celery, and onions on a roasting pan and then place the turkey on top, breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back and tuck them underneath the turkey. That helps stabilize it while baking. (Photo 4)
- Roast the turkey for 30 minutes in the preheated 400℉ (205℃) oven. Reduce the heat to 325℉ (165℃), and continue baking until an instant-read thermometer registers 165-170℉ (75℃) in the thickest part of a thigh, 2 hours or more, depending on the size of your turkey. (Photos 5-6)
Tips and Tricks
- If you don’t have a roasting pan with a rack, you can create almost the same effect by layering carrots, potatoes, onions, and celery on the bottom of the roasting pan. Also, the vegetables add great flavor to the turkey drippings, which makes a tasty gravy.
- If the turkey is browning too fast, cover the breast and top of drumsticks with foil to prevent overcooking.
- Basting contributes to a juicier turkey; just don’t leave the oven door open longer than necessary so the heat doesn’t escape. And stop basting about 30 minutes before it’s done for crispier skin.
- Letting the turkey rest for 10-15 minutes before slicing allows it to finish cooking and the juices to redistribute.
- For faster thawing, soak the frozen turkey in cold water, changing the water every 30 minutes. As soon as you can move the legs and thighs and there’s no ice in the cavity, it’s thawed.
Turkey Leftover Makeovers
What to do with all that leftover turkey? I love using it as you would chicken in several recipes. Casseroles and soups are some of the easiest recipes to remake leftovers: broccoli rice casserole, shepherd’s pie, chicken bog, and stuffed shells all work great.
More Holiday Recipes to Enjoy
- Sauteed Brussels Sprouts
- Texas Roadhouse Rolls
- Mashed Potatoes
- Homemade Gravy
- Cranberry Sauce
- Sweet Potato Pie
By Imma
This blog post was originally published in November 2017 and has been updated with additional tips and gorgeous photos.
Spiced Roast Turkey
Ingredients
The Turkey
- 1 12-17 (6-8kg) pound turkey, rinsed well and patted dry (see notes)
- salt (½-1 teaspoon per pound)
- ⅓-½ cup (75-120ml) cup canola (any neutral-flavored oil or melted butter)
- 3 tablespoons (11-12g) finely chopped fresh flat-leaf parsley
- 1½ tablespoons (2-3g) finely chopped fresh rosemary
- 1½ tablespoons (3-4g) finely chopped fresh thyme
- 1 tablespoon (7g) finely chopped sage
- 1-2 teaspoons (3-6g) paprika
- ½-1 teaspoon (2-5g) curry powder
- 1 teaspoon (3g) allspice
- 1½ teaspoons (3-4g) white pepper
- 1 teaspoon (5g) minced ginger (optional)
- 1½ teaspoon (7-8g) minced garlic
- 2 large carrots, cut into 1-inch pieces (optional)
- 3 large stalks celery, cut into 1-inch pieces
- 1-2 large onions, quartered
Gravy With Drippings
- 1-2 cups (236-470ml) drippings (strained and the fat skimmed off)
- ¼ cup (55-60g) turkey fat, reserved from the drippings (or butter)
- ¼ cup (30g) all-purpose flour
- 2-4 cups (425-950ml) stock (adjust the amount for the desired consistency)
- salt and pepper to taste
Instructions
The Turkey
- Rinse the turkey with water, inside and out, then pat dry with paper towels (see notes). Remove any remaining feathers from the turkey with tweezers.
- Rub the turkey all over with salt, slipping it under the skin where possible and rubbing some into the cavity—about 1 tablespoon per 5 pounds. Refrigerate for 1-2 days and let osmosis do its magic. Flip the bird halfway through the refrigeration, so that the skin dries out all over.
- Combine the oil or melted butter, parsley, rosemary, thyme, sage, paprika, curry powder, allspice, white pepper, minced ginger, and garlic. This can be done the day before, and keep it in the fridge until ready to use.
- After the desired dry brining time, take the turkey out of the fridge and dry it with paper towels (if necessary).
- Generously rub it with the spice mixture, slipping it under the skin and into the cavity where possible. You can let it rest in the fridge for another 24 hours or roast it immediately. If refrigerating, take the turkey out of the fridge an hour before baking to bring it to room temperature.
- Preheat the oven to 400℉ (205℃). Brush the turkey with oil or melted butter and any leftover spice blend.
- Add carrots, celery, and onions to the bottom of a roasting pan, add a rack if you have it, and then place the turkey on top, breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape. Tuck the wings underneath to stabilize the turkey when carving.
- Position the rack in the lowest part of the oven. Roast the turkey for 30 minutes, then reduce the heat to 325℉ (165℃). Continue baking until an instant-read thermometer registers 165-170℉ (75℃) in the thickest part of a thigh, 2 hours or more, depending on the size of your turkey.
- If the turkey is browning too fast, cover the breast and top of the drumsticks with foil to prevent overcooking.
- Baste every 15-20 minutes up until 30-35 minutes before the turkey is done. Try not to leave the oven door open too long so the temperature doesn't drop.
- Let the turkey rest for 15- 20 minutes before carving so the juices redistribute.
Turkey Gravy With Drippings
- Strain the turkey drippings into a measuring cup or bowl, let cool slightly so the fat rises to the surface. Or place it in the fridge or freezer for about 20 minutes so it's easier to separate the fat.
- Heat a saucepan or skillet with some of the turkey fat or butter over a medium-high heat.
- Gently whisk in the flour to make a roux, and stir for 2-3 minutes to remove the raw taste from the flour.
- Gradually add about a ¼ cup or more of drippings and continue whisking until the mixture thickens and becomes smooth.
- Add the remaining drippings and enough stock to reach the desired thickness. Adjust seasonings with salt and pepper. Remember, gravy thickens as it cools.
Tips & Notes:
- Rinsing poultry is controversial. If you prefer not rinsing it, that’s your choice.
- The pop-up thermometers that come with the turkey are unreliable. A good instant-read thermometer works so much better. When it reads 165-170℉ (75℃), you’re good to go.
- Roasting times: In a 325℉ (165℃) oven, it takes 13-15 minutes per pound. It takes 12-13 minutes per pound at 400℉ (205℃). The lower temperature cooks more evenly and doesn’t take that much longer.
I’m preparing the Thanksgiving turkey according to your recipe right now. My question is: It’s it OK to put the turkey in an Oven Bag, and if so, how long would it take for the turkey to be done? Would greatly appreciate your answer.
Hi Teresa. You sure can. Reynolds recommends for an unstuffed turkey:
10-12 pounds 1½-2 hours
12-16 pounds 2-2¼ hours
16-20 pounds 2¼-2½ hours
20-24 pounds 2½-3 hours
The meat will be juicier, but the skin will not crisp up. Hope that helps.
I love this spice mix so much! I keep some to sprinkle on all my chicken dishes. Delicious.
Awesome! Glad you love it, Kimberly. Thanks for stopping by!
Hi – This is the second year I have used your recipe. Best turkey ever. My Mom said this was better than Grandma’s! Thank you so much. I use the spice on my chicken too.
Woohoo! Thank you so much, Kim.
Happy thanksgiving to you and Mum.
Wow Imma, I just used this recipe for thanksgiving and the turkey came out fantastic. My husband who doesn’t like turkey ate some and enjoyed it. I also used the seasoning for grilled Whole chicken I’ll see how that comes out. The gravy and cranberry sauces were delicious. My 12 year old daughter made the marshed potatoes.
You are amazing!! Love your work. Thank you
I love this recipe. I was wondering if you have an recipe for shredded turkey or pull turkey? I’ve tried several of your recipes so far, I am very please with them. Thank you
Thanks for trying out the recipes and glad they’ve worked out well. While I don’t have a recipe for pulled turkey at the moment, you can certainly switch it with the chicken in my shredded chicken recipe. I also have a list of leftover turkey recipes you can try.
I tried this recipe using 2 turkey legs instead of a whole turkey. Delicious! I didn’t even have celery or ginger and it was still amazing! Thank you for sharing this recipe!
Happy to hear it worked out well for you.
O-M-G! Best turkey ever! Celebrated Canada’s Thanksgiving yesterday. Used your recipe for Spiced Roast Turkey. Never have I ever had more compliments on my turkey. So juicy and the flavour was absolutely amazing. Thanks again for all your perfect recipes!
Happy Thanksgiving, Sandra! So glad it turned out well for you. Can’t wait to prepare this one too this coming Thanksgiving day here in the U.S. 🙂
Hello Immaculate, I’ve enjoyed your posts and recipes over the last 2 years, thank you . I’m about to make my Thanksgiving turkey – Thanksgiving is today in Canada. Just wanted to clarify, are we using the bake or roast option of the oven?
Hi Lorraine!
Happy Canadian Thanksgiving, either works. My oven only has a bake option. If you have the roast option I bet that’s even better.
Wishing you all the best!!!
Thanks for giving my recipes a try.
I cant wait to try this but I am a little confused. I understand to brine overnight with the salt but then you suggest to season the night before and place back in the fridge, is this a two step process? So, I should start tonight with brine and tomorrow with seasoning?
Sorry about the confusion. Yes it is. But if you are pressed for time you can do the brining and seasoning at the same time.
Hello! I love your site. I thought I’d give this turkey recipe a try. I bought a free run organic fresh turkey. I followed the recipe to a t. It’s been in the oven for one hr and the meat thermometer says it’s ready! Could it be that the brining and spices speed up the baking? Just to be safe I have stuck it back in the oven and will bake for at least another hr. I’d rather eat dry meat than raw. It’s a 12 lb bird. Thanks! Merry Christmas!
Update. I kept the turkey in the oven for 2hr and 45 min. Let it rest before carving. It was delicious! Utter perfection, moist, flavourful and super easy to carve! Definitely a keeper!
Awesome!!! I’m so glad it turned out great. For a 12-pound turkey, I doubt very much it’s ready after just an hour. Even at 400F, it should take 2-2½ hours. The thermometer might not be accurate.
Wow! Thanks. This year will be the first time I am cooking turkey for the sake of my 19 month old son. Just like you, I can do without it but want my son to be accustom to traditions.
P.S. I sent you an email but not sure if you receive it. I stumbled upon your site. I must, say great job! This will be my go to site. We have tons in common! I love coconut, plantain, dumpling( You should try coconut dumpling in callaloo soup with goat meat) and salmon.
Happy Blessed Thanksgiving!
Yes, we do! Already salivating. I think that combo would make my taste buds happy.
In regards to the mail, I didn’t receive any from this address. Will have to check my junk mail to see if it’s there. Wishing you all the best during this Joyous Season.
Happy Holidays to you and your family.
This sounds yummy! Are we supposed to save half of the spice mixture from step 5 to be used in step 9? Or should we make double the spice mix?
No, in step 9 you brush with oil. I used remaining oil from the spice mixture. You may use any cooking oil you have on hand.
sweet! if we wanted to use butter as a substitute, how much would you recommend? also, like another commenter, i’m pressed for time. you recommended brining and seasoning at the same time if needed. if i use butter, would salt-brining still be necessary?
Use ½ cup unsalted butter (more or less). If you are cooking for Thanksgiving, you will need to salt and seasoned the turkey today so it’s ready to cook tomorrow.
Wasn’t going to make turkey also but father-in-law brought one for us today and was still deciding whether to cook it or not and i came across this. Guess we will be having turkey this Thanksgiving. Will definitely use this method. Thanks for this recipe, I’m salivating already just looking at the picture.
Awesome! Do let me know how it works out for you. Happy Holidays!!!!