Spice Rubbed Turkey Recipes

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BUTTERMILK-BRINED SPICE-RUBBED TURKEY



Buttermilk-Brined Spice-Rubbed Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 15

1 cup kosher salt, plus more for seasoning
3/4 cup packed light brown sugar
2 heads garlic, halved
20 sprigs fresh thyme
3 quarts buttermilk
3/4 cup hot sauce (such as Cholula)
1/4 cup spicy brown mustard
2 onions (1 sliced, 1 quartered)
1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
1/4 teaspoon cayenne pepper
Freshly ground black pepper
4 tablespoons unsalted butter, melted

Steps:

  • Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
  • Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
  • Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
  • Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

SPICE-RUBBED SMOKED TURKEY



Spice-Rubbed Smoked Turkey image

This turkey goes with recipes for Recipe #194583 and Recipe #194648. Make sure to begin early enough to allow for marinating time. All recipes originated with Cooking Light.

Provided by hepcat1

Categories     Whole Turkey

Time 10h40m

Yield 12 serving(s)

Number Of Ingredients 10

1 (12 lb) turkey (thawed if frozen)
3 tablespoons brown sugar
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried rubbed sage
2 teaspoons dry mustard
1 teaspoon dried thyme
1 teaspoon ground coriander
6 hickory wood chunks

Steps:

  • Remove and discard giblets and neck from turkey. Trim excess fat, then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back, and tuck under turkey. Place turkey on a jelly-roll pan. Combine the brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap; refrigerate 8 hours.
  • Soak wood chunks in water 1 hour, and drain well. Place a large, disposable aluminum-foil pan in center of bottom grill rack. Place 25 charcoal briquettes on each side of the pan; ignite briquettes. Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals. Uncover the turkey; remove from jelly-roll pan. Place on top rack over aluminum-foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180°, adding 8 additional briquettes to each side of drip pan every hour.
  • (Cover the turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely monitor the grill to make sure the coals burn steadily, with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).
  • Serve with Roasted-Pear Stuffing (Recipe #194583) and Cranberry Syrup (Recipe #194648).

Nutrition Facts : Calories 744.1, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 878.2, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 92.9

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