Turkey Glazed in Southern Tradition
Young families who are starting their own traditions often like to experiment a bit with turkey recipes just a little different from what they had growing up. This recipe is just different enough to please young people embarking on beginning their own traditions, but it’s enough like “home” to give them a sense of family. The spices combine so well, and the resulting flavor is so spectacular, that I’m pretty sure you’ll be turning back to this recipe year after year.
1 (15 lb.) whole turkey, thawed
3 tbsp. canola oil
2 tbsp. honey
1 tsp. cold water
2 tsp. chili powder
1/4 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 tsp. ground allspice
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
Clean the turkey well with cold water and pat dry.
Remove the neck and giblets and discard or save for another use.
Twist the wing tips to hold them back.
Brush the turkey with the canola oil being sure to cover the whole turkey.
Spray a rack with a non stick cooking spray and place it in a deep roasting pan.
Place the turkey, breast up, on the prepared rack.
Cover the breast and legs loosely with foil.
Bring the oven temperature up to 325 degrees F.
Roast the turkey 2 hours.
Remove the foil and continue roasting 45 minutes.
In a small bowl, whisk together the honey and water.
Sprinkle in the chili powder, red pepper, garlic powder, allspice, cumin, salt and pepper.
Whisk the mixture until completely combined.
Brush the turkey with the glaze being sure to cover the whole turkey.
Continue roasting an additional 45 minutes basting every 15 minutes if necessary.
Remove the turkey and allow it to stand at least 20 minutes before carving.
Serves 15
When glazing a turkey never add the glaze until the turkey is almost done usually the last 30 to 45 minutes of roasting time. If you glaze the turkey to soon any sugars in the glaze will caramelize and cause the skin to darken and become hard.