A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! —Susan Greishaw, Archer, Florida
- 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 and squeeze juice over turkey if desired. Discard onions. Yield: 28 servings.
Originally published as Spice-Rubbed Turkey in Healthy Cooking October/November 2012, p8
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Nov. 23, 2013
"I would also use butter with the spices . This helps maintain moisture in the meat . Spread under the skin with the spices ."