Roasted Turkey with Moroccan Rub
Ingredients
- 1 small, whole turkey (8-14 lbs)
- 2 small oranges
- 2 whole cinnamon sticks
- 1 whole clove
- 1 bay leaf
- 2 Tbsp olive oil
- 1 Tbsp ground cumin
- 1 tsp hot paprika
- 1 tsp ground cinnamon
- 1 1/2 tsp ground turmeric
- 1 Tbsp coarse salt
- 1 1/2 cups chicken stock, plus more if needed
Instructions
Brine: 1 cup kosher salt per gallon of water. Soak turkey overnight. Remove from brine, rinse, pat dry.
Large bird (16-22 lbs): Roast at 250, breast side down for 3 hours, basting every hour. Turn turkey breast side up and roast 1 more hour. Increase temp to 400 degrees and roast until skin has browned and thermometer registers 170 to 176 degrees.
Small bird (12-14 lbs): Roast at 400, breast side down for 45 hours. <br> Rotate turkey wing up, baste, roast for 20 minutes. <br> Rotate turkey other wing up, baste, roast for 20 minutes. <br> Rotate turkey breast side up, baste, roast until thermometer registers 160 to 165 degrees, 30 to 45 minutes more.
With a knife, poke a small hole in each orage and stuff them into the cavity of the turkey. Add cinanamon sticks, clove, and bay leaf to cavity. Tie turkey legs together with kitchen string. Rub entire bird with olive oil and place on the rack in the roasting pan.
In a small bowl, combine the cumin, paprika, cinnamon, turmeric and salt. Rub mixture evenly onto bird. Pour the chicken stock into the pan, bein careful not to get any on bird.
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