Roast Turkey with Southwestern Spice

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Roast Turkey with Southwestern Spice

Roast Turkey with Southwestern Spice

Ingredients for southwestern spiced Rub:

  • 1 tablespoon ground cumin 
  • 1/3 cup salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground chipotle Chile powder

Ingredients for Turkey:

  • 1 14- to 16-pound turkey
  • 1 large onion, chopped
  • 10 garlic cloves, chopped
  • 1 stick unsalted butter
  • 1/4 cup honey
  • 3 cups turkey or chicken stock
  • 2 teaspoon ground chipotle Chile powder


Mix all the ingredients for the southwestern spiced rub in a bowl. Rinse turkey inside and out. Pull any fat pads from main and neck cavity of turkey. Place turkey in roasting bag; sprinkle inside and out with spiced rub mixture. Close the bag tightly. Place on baking sheet; refrigerate for 24 to 48 hours.

Mix honey and 1 teaspoon ground chipotle Chile in small bowl and put it aside for for glaze.

Position a rack in the lower third of the oven and preheat to 325°. Rinse turkey inside and out and pat dry. Place turkey in large roasting pan breast side up. Mix the chopped onion, garlic, and 1 teaspoon ground chipotle Chile in a bowl and divide the mixture between main and neck cavities. Spread butter all over turkey. Add 3 cups of stock to pan.

Transfer the turkey to the oven. Roast, basting with the pan juices every half hour. Place foil loosely over the breast if browning too quickly. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F. Brush turkey with glaze twice during last 30 minutes.

Transfer turkey to platter and let rest for 30 minutes.

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