Adobo Rubbed Thanksgiving Turkey
Elevate your holiday feast with this Adobo Rubbed Thanksgiving Turkey, a bold and flavorful twist on the classic centerpiece. Infused with a smoky, spiced adobo rub made from paprika, cumin, chili powder, and a touch of brown sugar, this turkey boasts a perfect balance of heat and sweetness. Aromatic herbs like thyme and rosemary, along with lemon and onion, are tucked into the cavity for added depth of flavor, while a buttery coating ensures golden, crispy skin and juicy meat. Slow-roasted to perfection and basted in flavorful stock, this turkey is an irresistible showstopper for your Thanksgiving table. Perfectly moist, deliciously seasoned, and easy to prepare, it’s sure to impress your family and guests alike.
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Recipe Information
Ingredients
- 12 lbs Whole turkey
- 2 tbsp Kosher salt
- 2 tbsp Paprika
- 1 tbsp Ground cumin
- 1 tbsp Granulated garlic
- 1 tsp Ground black pepper
- 2 tsp Chili powder
- 1 tbsp Brown sugar
- 3 tbsp Olive oil
- 4 tbsp Unsalted butter (softened)
- 1 Lemon (quartered)
- 1 Onion (quartered)
- 4 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 2 cups Chicken or turkey stock
Instructions
Preheat your oven to 325°F (165°C). Prepare a roasting pan with a rack.
Remove the turkey from the refrigerator and let it rest for 30 minutes at room temperature. Remove any giblets or neck from the cavity and pat the turkey dry with paper towels.
In a small bowl, mix together kosher salt, paprika, ground cumin, granulated garlic, ground black pepper, chili powder, and brown sugar to create the adobo rub.
Rub the turkey all over with olive oil, ensuring an even coating. Then, massage the adobo rub generously onto the turkey, covering the skin and inside the cavity.
Gently lift the turkey skin above the breast and smear 2 tablespoons of softened butter directly onto the meat for added moisture and flavor.
Stuff the cavity of the turkey with the lemon quarters, onion quarters, thyme sprigs, and rosemary sprigs.
Tie the turkey legs together using kitchen twine to ensure even cooking.
Place the turkey on the rack in the roasting pan, breast-side up. Pour 2 cups of chicken or turkey stock into the bottom of the pan to help keep the meat moist while roasting.
Roast the turkey in the oven for approximately 13-15 minutes per pound, basting with the pan juices every 30-45 minutes.
During the last hour of roasting, smear the remaining 2 tablespoons of softened butter across the turkey’s surface for extra browning and crispiness.
Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh.
Remove the turkey from the oven and let it rest, loosely covered with aluminum foil, for 20-30 minutes before carving. This allows the juices to redistribute, ensuring tender, juicy meat.
Carve the turkey, serve, and enjoy your flavorful Adobo Rubbed Thanksgiving Turkey!
Nutrition Facts
Calories |
8383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.3 g | 363% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 5118 mg | 223% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.9 g | ||
| Protein | 1316.8 g | 2634% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 844 mg | 65% | |
| Iron | 70.9 mg | 394% | |
| Potassium | 13961 mg | 297% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
