Prairie-Rubbed Spiced Brined Roast Turkey
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Kosher Salt1 medium
Onion (quartered)6 tbsps
Butter (melted)3 tbsps
Italian Seasoning (dried)2 tbsps
Dry Mustard (english-style)2 tbsps
Granulated Garlic2 tbsps
Sweet Paprika1 tbsp
Ground Ginger1 tbsp
Orange Peel (minced dried)1 tsp
Pumpkin Pie Spice1 tsp
Cayenne PepperDirections:
1
Special equipment: Stockpot Roaster Basting Brush Thermometer Electric Knife Carving Board Garlic Press Spice Grinder Measuring Spoons Measuring Cups Mixing Bowl Brine: A day before serving, heat 3 quarts of water, salt and sugar in a stockpot, stirring to dissolve the sugar and salt
2
Remove from heat, add remaining water and stir
3
Cool to room temperature
4
Lower turkey into brine
5
Cover and refrigerate 12 hours or overnight
6
Rub: Mix all ingredients in a bowl
7
Pulse mixture in a spice grinder in a few batches until finely ground
8
Seal in an airtight container and store in a cool, dry place for up to 2 months
9
Heat oven to 325 degrees F
10
Drain and pat turkey very dry inside and out
11
Place onion, garlic and bay leaves inside the cavity
12
Set bird breast-side up on a roasting rack in a roasting pan
13
Brush with butter and spread 1/2 cup Prairie Rub over entire bird
14
Tent bird with aluminum foil
15
Roast turkey for 2 hours
16
Remove foil
17
Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 170 degrees F in the thigh of the bird, about 30 minutes more
18
Remove turkey from the oven and set aside to rest 20 minutes
19
Before carving, remove and discard onion, garlic, herbs and bay leaves