Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Spice-Rubbed Turkey

A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! —Susan Greishaw, Archer, Florida

28 ServingsPrep: 20 min. Bake: 3-1/2 hours + standing

Ingredients

6 teaspoons salt
1-1/4 teaspoons cayenne pepper
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 turkey (14 pounds)
2 tablespoons olive oil
5 small lemons
2 medium onions, cut into wedges

Directions

In a small bowl combine the first five ingredients. With fingers,
carefully loosen skin from the turkey; rub half the spice mixture
under the skin.
Brush turkey with oil. Rub remaining spice mixture over turkey. Place
lemons inside the neck and body cavity. Tuck wings under turkey; tie
drumsticks together.
Arrange onions in a shallow roasting pan coated with cooking spray.
Place turkey, breast side up, over onions.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a
thermometer inserted in thigh reads 180°, basting occasionally
with pan drippings. Cover loosely with foil if turkey browns too
quickly. Cover and let stand for 20 minutes before carving.
Remove lemons from cavity. When cool enough to handle, halve lemons

2 of 2

Spice-Rubbed Turkey (continued)

Directions (continued)

and squeeze juice over turkey if desired. Discard onions. Yield: 28
servings.

Nutrition Facts: 4 ounces cooked turkey (calculated without skin) equals 208 calories, 7 g fat (2 g saturated fat), 86 mg cholesterol, 586 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer