Ingredients
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1 - 1 1/2
-
2
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Spicy Roast Turkey, This is a moist and flavorful bird with a crispy, spicy skin I developed this particular recipe myself I just don’t like a soggy-skinned bird and the spices really kick it up The roasting technique is my adaptation of Alton Brown’s Good Eats turkey The photograph that I included is actually a deboned bird that made for Thanksgiving 2003 The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!, I am going to try this recipe on Thanksgiving I ordered a 6 to 7 pound turkey I adjusted the Serves: from 12 to 6 on the website and the ingredients were adjusted for the smaller turkey Perfect, except the roasting times were not adjusted Should I still roast for 30 minutes at 500? That seems excessive for only 6 pounds And what about the time at 350 degrees? What should my roasting times be?, take 1 and 1/2 c mayo and put it in the garbage because mayo is gross replace it with 1 10-12 oz bottle of good honey mustard and follow the recipe you WILL be glad you did
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Steps
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1
Done
|
Mix the Spices Into the Mayonnaise Until Thoroughly Blended. |
|
2
Done
|
Tuck Back the Wings and Slather the Spicy Paste All Over the Turkey, Massaging It Into the Bird. |
|
3
Done
|
(rub Inside the Bird, Outside the Bird and Make Sure to Spread It Under the Breast Skin). |
|
4
Done
|
Roast on Lowest Rack of the Oven at 500f For 30 Minutes. |
|
5
Done
|
Remove the Turkey from the Oven and Cover the Breast With a Double Layer of Heavy Duty Aluminum Foil Folded Into a Triangle (leaving the Legs and Dark Meat Uncovered), Insert a Thermometer Into Thickest Part of the Breast and Return It to Oven. |
|
6
Done
|
Reduce the Oven Temperature to 350f. |
|
7
Done
|
Roast Until the Turkey Temperature Reaches 161f (14 to 16 Pound Bird Only Needs a Total of 2 to 2 1/2 Hours of Roasting). |
|
8
Done
|
Remove the Turkey from the Oven and Let It Rest, Loosely Covered For at Least 15 Minutes Before Carving. |
