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Spice-Rubbed Turkey

 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


  • 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


  • 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.
Nutritional 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