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Smoked paprika is the key to the turkey rub in this recipe. It can be purchased in gourmet markets and online at www.tienda.com. 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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; carbohydrates 0.6g; dietary fiber 0.3g; fat 3.6g; saturated fat 1g; cholesterol 88.8mg; vitamin a iu 225.4IU; vitamin c 0.1mg; folate 8.1mcg; calcium 16.4mg; iron 1.2mg; magnesium 26.3mg; potassium 208.9mg; sodium 188.5mg.
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