Spiced Roast Turkey

Beautifully roasted turkey on a white platter with gravy.

Serving up this well-seasoned bird 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.

Course Main

Cuisine American, Fusion

Prep Time 1

Cook Time 3

Total Time 1 3

Servings

Calories 328kcal

Author Imma

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.

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.

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