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    You are in: Home / Recipes / Juicy Roast Turkey Recipe
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    Juicy Roast Turkey

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    evelyn/athens's Note:

    The rub makes this turkey absolutely delicious! The roasting technique comes from Fine Cooking Magazine, issue #60, but the rub is my own. This makes enough rub for a 15 to 20 lb turkey. All the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. No stuffing here, but you can certainly make some on the side.

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    Units: US | Metric

    Turkey Rub


    1. 1
      Heat the oven to 325°F Remove the neck, giblets, and tail (save these for the broth recipe) from the turkey, as well as any plastic parts, like leg connectors. Rinse the turkey well inside and out and pat it dry thoroughly with paper towels. Either stuff now, or bake the stuffing separately. Truss the turkey, if you like. Rub the turkey all over with the rub.
    2. 2
      For the rub: Combine all the rub ingredients together, hold back 1 1/2 tablespoonfuls of the rub, and lovingly massage the rest into your turkey, making sure you get some under the skin to flavour the meat underneath, as well.
    3. 3
      Put the turkey, breast side down, on a V-shaped rack in a roasting pan, preferably a heavy-duty flameproof pan so that you can make the gravy in it later. Roast the turkey (with the legs pointing to the back of the oven if possible) for 1 hour.
    4. 4
      With wads of paper towels in both hands, lift the turkey at the neck and tail ends and flip it breast side up. Carefully rub the rest of your herbs onto the breast. Continue roasting until a thermometer inserted in the thickest part of the thighs reads 170°F, another 2 to 2-1/2 hours (you also have to get a reading of 165F). While the turkey roasts, baste it every 30 minutes or so with pan drippings and rotate the pan occasionally for even browning. Transfer the turkey to a carving board or platter, tent it loosely with foil, and let it rest for 20 to 30 minutes (you can use the juices to make gravy at this point). Remove the trussing strings before carving.

    Ratings & Reviews:

    • on October 16, 2008


      The skin on this turkey was delightfull. But we found the meat to be a little dry. Loved the rub and will use it again but I think next time I will use the old tin foil method of cooking the bird. Sorry I did take photos but I must have got steam on the lens, they turned out so fuzzy, I just couldn't post them. Thanks for sharing the rub recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2007


      Very Nice...lots of great flavor, I'm not a fan of turkey but his rub was fantastic, will be using again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2007


      This is very good. I used it on our Thankgiving turkey. As my DH was carving he was knibbling on all the extra skin pcs he could find. I followed ingredients exactly except I didn't have sage and the grocery store was all sold out. Made for newest tag 2007

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Juicy Roast Turkey

    Serving Size: 1 (253 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 558.0
    Calories from Fat 264
    Total Fat 29.4 g
    Saturated Fat 7.8 g
    Cholesterol 225.7 mg
    Sodium 471.0 mg
    Total Carbohydrate 0.5 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 67.9 g

    The following items or measurements are not included:

    oranges, zest of

    lemons, zest of

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