This Dry Spice Rub Roast Turkey
This recipe alone would justify why my dry spice rub recipe yields such a large batch.
You will, like me, get so attached to it you will never again look at a commercial dry spice rub mix. You will use it regularly, in a dozen fantastic dishes. One of the great winners is this dry spice rub roast turkey. Once you make the spice rub, the dry spice rub roast turkey preparation that follows is cinch.
Never be Afraid to Make a Whole Turkey!
I hope I can interest you in buying it more often: it is inexpensive, available year-round, easy to make, versatile, easy to freeze, lean and nutritious: What else can you ask for? A properly roasted turkey will make you forget all about those dried out birds. Look around you: meat and fish prices have gone up like crazy, so turkey will save you a bundle. You will thank me for this chapter on Turkey Tips. It will make a pro out of you! Also, you will also be more encouraged to buy a whole turkey when you see all that you can do with the turkey leftovers: soup, salad, burgers, sandwiches, loaf etc. Turkey makes the best chicken soup: good to know! Just throw all the scraps, skin, bones in a pot as you carve it, with some veggies, as you are carving it. You’ll end up with a bonus of a gallon of perfect turkey/chicken soup! And if you are using this dry spice rub turkeys recipe, you have all the built-in soup flavors!
Preheat the oven to 325 degrees.
Rub a 12-14 pound turkey with 1 cup dry spice rub , place in a baking pan breast side down. Add 6 cups water and ½ C olive oil to the pan. Cover with foil. Bake 21/2 hours. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife. Let the turkey rest about 15 minutes before slicing. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups. Strain the sauce over the sliced turkey.