Recipe for Spice-Rubbed Roast Turkey

Turkey and Brine

2 cups salt
1 Turkey, (12-14 lbs.), rinsed thoroughly, giblets, neck, and tailpiece discarded

Spice Rub

1 - 1/2 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 - 1/2 teaspoon vegatable oil


Dissolve salt in 2 galllons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.

Meanwhile, toast coriander, cumin, allspice, and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon.

Remove turkey from brine and rinse under cool running water. Towel dry.

Rub bird with butter. Carefully seperate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons of spice mixture inside turkey cavity. Apply balance of rub mixture to exterior.

Pre-heat oven to 375 - 400 degrees, depending on elevation, adjust rack to lowest setting.

Cook bird. I judge cooking time, 10-12 minutes per lbs.

WD

p.s., I saw the Denver storm coming, thought I'd plan staying indoors for a while.