Thanksgiving Day- Southwestern Rubbed Turkey

Southwestern Rubbed Turkey
Smoked paprika is the key to the turkey rub in this recipe. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist. To toast cumin seeds, place them in a small skillet over medium heat and stir occasionally until fragrant, about two minutes. Transfer to a plate to cool, then grind them in a spice mill or blender into a fine powder.


Serves: 12
Preparation time: 4 hours


Ingredients
2 tablespoons smoked paprika
1 tablespoon cumin seeds, toasted and ground
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons, plus 2 cups water, divided
1 12-pound turkey, giblets removed


Preparation
1. Position rack in lower third of oven; preheat to 350 degrees F.


2. Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste. Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.


3. Place the turkey breast-side down on a roasting rack in a large roasting pan. Add 2 cups water to the pan. Roast for 1 1/2 hours.


4. Remove the turkey from the oven and turn it over – either use silicon oven gloves or cover the bird with foil and use cloth oven mitts to turn it over. Continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 degrees F, about 1 1/2 to 2 hours more. If the bird is browning too deeply, tent it with foil while it continues to bake. If the pan runs out of juices, add about 1/2 cup water, scrape up any browned bits, and use this liquid for basting. Let rest at room temperature for 30 minutes before carving.


Enjoy!