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Spiced Turkey

Spiced Turkey

with homemade gravy!

Features:
  • Baked
  • One Pot/Pan
Cuisine:

The perfect Holiday addition!

  • 120
  • Serves 16
  • Medium

Directions

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This Spiced Roasted Turkey is a family favorite. It is seasoned with all the right spices and comes out moist on the inside and crispy on the outside. 

Spiced Roasted Turkey

Homemade Turkey and stuffing, what can be better?

Also, I have included an easy homemade gravy recipes as well that utilizes the drippings from the bird.

You do not want to skip on this!

Spiced Turkey

Also I have included an amazing “dressing recipe” that can be made alongside this turkey so that you will have a turkey, dressing and gravy all ready to go if you wish. 

Pour the gravy all over the sliced breast for an incredible meal and even save as leftovers to make some other meals.

In which I will link below, in hopes to inspire you to utilize every part of this amazing bird. Spiced Turkey

Here in Canada we have our Thanksgiving and Christmas holidays pretty far apart.

So we tend to have Turkey twice per year.

I have made a few Turkey’s myself over the years and also have watched family and friends prepare it, so you can rest assured this recipe is a Winner! 

I’ve‘ cooked a dozen or so turkeys in my lifetime and watched it made even more.

Once you learn the basics to preparing and cooking a turkey you too will become well versed in the right techniques to cooking a whole turkey.

HOW COOK TURKEY IN THE OVEN

  1. You will want a Turkey Roasting pan
  2. Meat thermometer
  3. Basting tool 
  4. Tinfoil

HOW COOK TURKEY IN OVEN

  1. Start by thawing your turkey in advance to preparing it, best to do this in the fridge 48 hours prior. Once thawed place on the shelf one hour prior to preparing.
  2. Rinse your Turkey under cold water for a few minutes and then remove the neck and other things in the cavity and cook on the side if desired. Or use to make a Gravy.
  3. Chop one Onion in half and 1/2 a lemon along with two garlic and set aside.
  4. Peel 3 carrots and set aside. 
  5. Season inside the bird with salt and pepper, and then stuff with half a lemon, two onion halves, garlic pieces and carrots into the cavity of the bird. 
  6. Pour the juice of the other half of the lemon all over the bird and then cover with room temp butter and the brush with melted butter.
  7. Season with salt, pepper, nutmeg and chicken spice. Then place bird “BREAST SIDE” down and bake at 400 for one hour.
  8. One the hour is up, turn down the oven to 350 baste the bird in it’s own juice and cook for one more hour.
  9. Before you remove the Turkey, probe it with a thermometer it should reach a temperature of 165-170 degrees. Be careful not to touch the bone, rather insert it right into the breast for an accurate reading.
  10. If it has reached the desired temperature, remove from the oven and allow it to sit for 30 minutes before carving otherwise you will have a dry Turkey.

WHERE TO COOK TURKEY IN OVEN

Middle rack is always the best practice!

My top tips to cooking the best Turkeys are as follows:

  • Allow the bird to fully defrost and then sit on the counter at least one hour prior to baking, this ensure that the skin doesn’t break and that the bird cooks properly thought out.
  • Butter the turkey all over with solid butter as well as liquid.
  • Use a food thermometer and remove the Turkey once it reaches it’s ideal temperature.
  • Place 1 cup of water into the bottom of the pan to prevent burning and aid in creating the gravy. Nothing more you don’t want to boil the turkey.
  • Baste the turkey every hour to ensure it stays moist.
  • Cover the legs, breast and wings of the turkey with tinfoil and place the birds legs towards the back of the oven where it’s the hottest and where the bird needs most the cooking. “The breasts always cook the fastest.
  • Do not stuff the bird with stuffing, rather make the dressing on the side.

Spiced Roasted Turkey

Now what is turkey without the stuffing? It’s really not a complete holiday meal now is it, so that part is definitely something you do not want to forget!

Personally I do not make my stuffing in the turkey, and I encourage you not to either.

Even though I was raised to do so, I find my turkey comes out much better cooked without it in the bird.  

Homemade Turkey recipe

One of my favorite stuffing recipes is listed below, if you too choose to do the stuffing outside the bird.

Otherwise you can do the same thing and just stuff the bird, keeping in mind you may need to cook it longer.

Oh and do not forget the gravy, I’ll show you below how to make the best homemade gravy from the same bird you are cooking here.

I hope you give it a go, and have an enjoyable dinner with those who mean the most to you. 

Homemade Turkey Gravy

Tips: I always save the bones to make a turkey soup the next day, its simple. Also I like to make my own Gravy from the drippings see my recipe below for a simple Homemade Turkey Gravy

Wondering what to do with all those turkey leftovers? Try my “Turkey Pot Pies” I will even show you how to make the most delicious “HOMEMADE PUFF PASTRY” if you choose.

Looking for an awesome Dressing recipe? Try my Sweet and Savory Stuffing

Sweet and Savory Stuffing


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Spiced Turkey

Spiced Turkey

Yield: 16
Cook Time: 2 hours
Total Time: 2 hours

Fantastic Holiday Meal!

Ingredients

  • 1 halved Onion
  • 1 12 pound Turkey
  • 1 cup Water
  • 3 whole Garlic cloves
  • 4 tbsp Room Temp Butter
  • 1 Lemon Juice
  • 4 tbsp Melted Butter

SPICES

  • 1 tbsp Nutmeg
  • 2 tbsp Szeged Chicken Rub
  • 1 tbsp Salt
  • 1 tsp black pepper

Instructions

  1. Start by thawing your turkey in advance to preparing it, best to do this in the fridge 48 hours prior. Once thawed place on the shelf one hour prior to preparing.
  2. Rinse your Turkey under cold water for a few minutes and then remove the neck and other things in the cavity and cook on the side if desired. Or use to make a Gravy.
  3. Chop one Onion in half and 1/2 a lemon along with two garlic and set aside.
  4. Peel 3 carrots and set aside. 
  5. Season inside the bird with salt and pepper, and then stuff with half a lemon, two onion halves, garlic pieces and carrots into the cavity of the bird. 
  6. Pour the juice of the other half of the lemon all over the bird and then cover with room temp butter and the brush with melted butter.
  7. Season with salt, pepper, nutmeg and chicken spice. Then place bird "BREAST SIDE" down and bake at 400 for one hour.
  8. One the hour is up, turn down the oven to 350 baste the bird in it's own juice and cook for one more hour.
  9. Before you remove the Turkey, probe it with a thermometer it should reach a temperature of 165-170 degrees. Be careful not to touch the bone, rather insert it right into the breast for an accurate reading.
  10. If it has reached the desired temperature, remove from the oven and allow it to sit for 30 minutes before carving otherwise you will have a dry Turkey.

TO MAKE GRAVY FROM THE DRIPPINGS: HOMEMADE TURKEY GRAVY

  1. Simply take 1 cup of the pans juices, leave behind the particles by serving through a strainer. Then place the leftover gravy in a saucepan over medium heat. Add in 3/4 cup of flour and stir constantly.
  2. Then add in 1 1/cup cups of Chicken broth, season with salt and pepper and stir till it reaches a smooth texture. Add more flour to thicken up if desired. Enjoy!
Nutrition Information:
Yield: 16 Serving Size: 16
Amount Per Serving:Calories: 937 Total Fat: 42g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 516mg Sodium: 1112mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 130g

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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