Roast turkey with spicy rub
Yield: 12 servings
• 3 tablespoons firmly packed light
brown sugar
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons crushed red pepper • 3 tablespoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon ground coriander
• 1 (12- to 14-pound) whole turkey,
thawed if frozen
• 6 tablespoons canola oil, divided
Note: This recipe must be started the night before serving.
Directions:
1. Combine the sugar, chili powder, cumin, red pepper flakes, salt, black pepper, garlic powder and coriander; blend well (may be prepared 2 to 3
days in advance, stored at room temperature in an airtight container).
2. Remove the neck and giblets from the body and neck cavity of the turkey; refrigerate for another use or discard. Place the turkey, breast side up, on a flat rack in a shallow roasting pan. Brush the turkey with half of the oil; rub the outside and inside with the spice mixture. Cover and refrigerate 12 hours or overnight.
3. Preheat oven to 325 degrees. Brush or rub the spiced turkey with the remaining 3 tablespoons of oil. Bake until a meat thermometer reaches 170 degrees when inserted in the thickest part of the thigh, about 3 hours. Let turkey stand 15 minutes before carving.
Per serving: 677 calories; 31 g fat; 7 g saturated fat; 300 mg cholesterol; 91 g protein; 5 g carbohydrate; 3 g sugar; 1 g fiber; 2,271 mg sodium; 61 mg calcium
—Recipe by Butterball