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Mom & Daugher Cooking

Source: KidStock / Getty

INGREDIENTS

2 tablespoons smoked paprika

1 tablespoon cumin seeds, toasted and ground (see Tip)

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons plus 2 cups water, divided

1 12-pound turkey, giblets removed

DIRECTIONS

1. Position rack in lower third of oven; preheat to 350 degrees F.

2. 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.

3. 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.

4. Remove the turkey from the oven and turn it overā€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.

article courtesy of KitchenDaily.com

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