Smoked paprika is the key to the turkey rub in this recipe. It can be purchased in gourmet markets and online at Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 350 degrees F.

  • Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste. Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

  • Place the turkey breast-side down on a roasting rack in a large roasting pan. Add 2 cups water to the pan. Roast for 1 1/2 hours.

  • Remove the turkey from the oven and turn it over--either use silicon oven gloves or cover the bird with foil and use cloth oven mitts to turn it over. Continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 degrees F, about 1 1/2 to 2 hours more. If the bird is browning too deeply, tent with foil while it continues to bake. If the pan runs out of juices, add about 1/2 cup water, scrape up any browned bits, and use this liquid for basting. Let rest at room temperature for 30 minutes before carving.


Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

Nutrition Facts

140 calories; protein 24.7g 49% DV; carbohydrates 0.6g; exchange other carbs; dietary fiber 0.3g 1% DV; sugarsg; fat 3.6g 6% DV; saturated fat 1g 5% DV; cholesterol 88.8mg 30% DV; vitamin a iu 225.4IU 5% DV; vitamin c 0.1mg; folate 8.1mcg 2% DV; calcium 16.4mg 2% DV; iron 1.2mg 7% DV; magnesium 26.3mg 9% DV; potassium 208.9mg 6% DV; sodium 188.5mg 8% DV; thiaminmg 4% DV.