With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.
We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:
Let’s start with her Dry-Spice Rub recipe:
[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!
I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]
- 2 1/2 cups dry cilantro flakes
- 2 1/2 cups dry parsley flakes
- 1 1/4 cups paprika
- 1 1/4 cups oregano
- 2 tablespoons red pepper flakes
- 2/3 cup ground cumin
- 2/3 cup ground coriander
- 2/3 cup ground pepper
- 1/4 cup ground bay leaf
- 2/3 cup tamarind powder
- 2/3 cup turmeric
- Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
- You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
- Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
- Store the dry rub with your spices.
- Makes about 10 cups.
Dry-Spice Rub Roast Turkey
- 12-14 lb turkey
- 1 cup dry-spice rub
- 6 cups water
- 1/2 cup olive oil
- Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
- Add 6 cups water and ½ cup olive oil to the pan.
- Cover with foil.
- Bake 21/2 hours.
- Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
- Let the turkey rest about 15 minutes before slicing.
- While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
- Strain the sauce over the sliced turkey.
Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!