Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30102/
Southwestern Rubbed Turkey
Smoked paprika is the key to the turkey rub in this recipe. It can be purchased in gourmet markets and online at www.tienda.com. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.
Yield: 12 servings, 3 ounces each, plus plenty
Preparation Time: 4 hours
Ingredients
| 2 | Tablespoons | smoked paprika | |
| 1 | Tablespoon | cumin seeds, toasted and ground (see Tip) | |
| 1 | teaspoon | ground cinnamon | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | freshly ground pepper | |
| 2 | Tbsp. plus | 2 cups water, divided | |
| 1 | 12-pound turkey, giblets removed | ||
Nutrition Facts
Yield: 12 servings, 3 ounces each, plus plenty
Approximate Nutrient Content per serving:
| Calories: | 346 | |
| Calories From Fat: | 54 | |
| Total Fat: | 6 | g |
| Saturated Fat: | 2 | g |
| Cholesterol: | 222 | mg |
| Sodium: | 348 | mg |
| Total Carbohydrates: | 1 | g |
| Dietary Fiber: | 1 | g |
| Protein: | 67 | g |
Selenium (118% daily value), Zinc (60% dv), Iron (30% dv), Potassium (17% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Position rack in lower third of oven; preheat to 350 degrees F.
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.
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.
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 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.
Tip:
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.
Reprinted with permission from EatingWell Magazine.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30102/
Be the first to comment on this recipe!
Add a Comment Login