Tuesday, November 26, 2013

Roasted Turkey

Dave's Spice Rub 
3 Tbs Black Peppercorns
2 Tbs Fennel Seed
1 Tbs Crushed Red Pepper Flakes
3 Tbs Kosher Salt
2 Tbs Paprika
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Fresh Rosemary, Finely Chopped
1 Tbs Thyme, Finely Chopped
1 Tbs Sage, Finely Chopped
1 Cup Extra Virgin Olive Oil

In a spice grinder or with a mortar & pestle, grind the peppercorns, fennel seed, and red pepper flakes to a medium grind consistency (slightly chunky, not too fine).
Mix all ingredients in a bowl. Add oil to make a paste. Rub turkey all over with paste.

Actually Cooking the Turkey: 
You will need an accurate meat thermometer and a turkey

Preheat the oven to 350 degrees. Cover the turkey with aluminum foil. Place in the oven and cook for 15 minutes per 1 pound of turkey (and stuffing) --> so a 10 lb turkey will take about 150 minutes (2.5 hours). For crispy skin remove the foil for the last 40 minutes of cooking.
To test for 'doneness,' stick your meat thermometer into the thickest part of the bird - but not against bone. Your bird is "cooked" at 160 degrees. Remove from oven and let rest at least 20 minutes. Slice. Serve. Enjoy!

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