Spicy Roast Turkey
Elevate your holiday feast with this Spicy Roast Turkey, a bold twist on a traditional classic! Infused with a robust blend of paprika, cayenne, garlic, and chili powder, this 12-pound bird is generously basted with a spiced butter mixture for unbelievably juicy meat and a golden, crispy skin. Aromatic rosemary, thyme, and fresh lemon tucked inside the cavity add a fragrant depth, while a splash of stock keeps the turkey tender and flavorful as it roasts. Perfectly seasoned and roasted to perfection, this turkey is the star of any table. Serve it alongside your favorite festive sides for a show-stopping meal that will leave your guests raving!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Butter
- 2 tablespoons Paprika
- 1 teaspoon Cayenne pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 1 teaspoon Ground black pepper
- 1 tablespoon Kosher salt
- 1 whole Lemon
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 6 cloves Fresh garlic cloves
- 2 tablespoons Olive oil
- 1 cup Chicken or turkey stock
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from its packaging and pat it dry with paper towels, inside and out. Place it on a roasting rack in a large roasting pan.
In a small saucepan, melt the butter over low heat. Once melted, stir in paprika, cayenne pepper, garlic powder, onion powder, chili powder, ground black pepper, and kosher salt until well combined.
Using your hands, loosen the skin of the turkey (especially around the breast and thighs) without tearing it. Rub half of the spiced butter mixture directly under the skin and the other half on the outside of the skin. Ensure the entire surface of the turkey is evenly coated.
Cut the lemon into quarters, peel the garlic cloves, and gently stuff the turkey cavity with lemon wedges, fresh rosemary, and thyme sprigs.
Drizzle the olive oil over the turkey to help enhance the crispy skin texture.
Add the chicken or turkey stock to the bottom of the roasting pan to keep the meat moist during cooking and to create a flavorful base for gravy, if desired.
Place the turkey in the preheated oven and roast for approximately 15 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C), using a meat thermometer.
Baste the turkey every 30-40 minutes with the juices from the bottom of the pan to ensure maximum flavor and to prevent drying out.
Once the turkey is fully cooked, remove it from the oven and tent it loosely with aluminum foil to rest for 20-30 minutes. This allows the juices to redistribute for moist meat.
Carve the turkey and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or stuffing. Enjoy!
Nutrition Facts
Calories |
9502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.8 g | 520% | |
| Saturated Fat | 161.5 g | 807% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 4337 mg | 1446% | |
| Sodium | 7246 mg | 315% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 5.2 g | ||
| Protein | 1318.4 g | 2637% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 854 mg | 66% | |
| Iron | 68.2 mg | 379% | |
| Potassium | 13934 mg | 296% | |
*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.
