Tex-Mex Dry-Brine Turkey Rub (and High-Heat Roasting Instructions)
Flavorful, unique spices to season roast turkey, and a foolproof method of roasting
Ingredients
- 1⅔ T. black pepper
- 2 t. kosher salt
- 1⅔ T. dried garlic
- 1⅔ T. ground cumin
- 2½ t. oregano
- 3⅓ T. chili powder
- 1 turkey (12-17 pounds)
- 2 carrots, sliced in 2" pieces
- 2 onions, cut into 2" pieces
- 2 stalks celery, cut into 2" pieces
- 2½ c. water or chicken broth
Instructions
- In a small bowl, mix all the ingredients together.
- Store the dry rub in a container with a lid.
- One day before roasting, rub the dry brine mixture all over the turkey, under the skin, and inside the cavity.
- Place on rack in roasting pan with carrots, celery, and onions stuffed inside the turkey and spread under the rack in the pan.
- Refrigerate rubbed turkey for 24 hours, uncovered.
- One hour before roasting, remove the turkey from the refrigerator and let stand at room temperature.
- Preheat the oven to 400℉ and tie the legs together with kitchen twine. Also, tuck the wings behind the neck and under the turkey.
- Position turkey breast-side down on rack and roast turkey for 30 minutes.
- Add 1 c. water (or broth, if using) to roasting pan and roast another 30 minutes.
- Remove the turkey from the oven, and reposition breast-side up on rack. Return turkey to oven, and add additonal ½cup water (or broth). (Keep adding water/ broth as needed to keep vegetables in bottom of pan moist.)
- Continue to roast turkey until instant-read thermometer inserted in thigh reads 170℉ (about another 45 minutes for 10-lb turkey, about another 1 hour for 12-lb. turkey, or about another 1½ hours for 17-lb. turkey).
- Transfer turkey to a carving board or platter, tent with foil, and let rest for 45 minutes-1 hour before carving and serving.
- Meanwhile, make gravy from the pan drippings.