Spicy Roast Turkey
photo by iamafoodblog
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 - 1 1⁄2 cup mayonnaise
- 2 tablespoons paprika
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 (14 lb) turkey
directions
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
Questions & Replies
-
I am going to try this recipe on Thanksgiving. I ordered a 6 to 7 pound turkey. I adjusted the "Serves:" from 12 to 6 on the website and the ingredients were adjusted for the smaller turkey. Perfect, except the roasting times were not adjusted. Should I still roast for 30 minutes at 500? That seems excessive for only 6 pounds. And what about the time at 350 degrees? What should my roasting times be?
Reviews
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I have used this recipe three times and it comes out perfect each time. It gives the turkey wonderful flavor without being spicy. My kids love it and my son can't handle anything spicy. The skin also has a great crunch while the meat is super juicy and moist throughout. I make this every Thanksgiving and even on Christmas. Its everyone's favorite. I do make a few substitutions. I use 2 tsp of fresh minced garlic instead of garlic powder. I also use 1/2 sweet onion, minced instead of onion powder. Garlic powder and onion powder give me terrible heart burn. So I use the fresh ingredients instead.
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Followed the recipe almost as is - added 1 teaspoon of cayenne instead of the half because I got the extra kick. I received many compliments on the flavor. I also used an apple juice brine recipe (google it) for the juicy texture. Brining is KEY to any sucessful turkey. I will most definetly use this recipe again! It's too easy!
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Turned out a very nice flavor without being too spicy (hot) for any one at the table. For more zip could increase the cayenne slightly. Had a wonderful crispiness. Instead of mayo, I used olive oil, and instead of covering the breast with foil, I turned the turkey breast down after the first 30 minutes. Next time I may brine it, or keep the temp down to 160 (as per recipe) instead of 175 for moister breastmeat.
see 1 more reviews
Tweaks
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I have used this recipe three times and it comes out perfect each time. It gives the turkey wonderful flavor without being spicy. My kids love it and my son can't handle anything spicy. The skin also has a great crunch while the meat is super juicy and moist throughout. I make this every Thanksgiving and even on Christmas. Its everyone's favorite. I do make a few substitutions. I use 2 tsp of fresh minced garlic instead of garlic powder. I also use 1/2 sweet onion, minced instead of onion powder. Garlic powder and onion powder give me terrible heart burn. So I use the fresh ingredients instead.
-
Turned out a very nice flavor without being too spicy (hot) for any one at the table. For more zip could increase the cayenne slightly. Had a wonderful crispiness. Instead of mayo, I used olive oil, and instead of covering the breast with foil, I turned the turkey breast down after the first 30 minutes. Next time I may brine it, or keep the temp down to 160 (as per recipe) instead of 175 for moister breastmeat.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.