Deviled Thanksgiving Turkey

Juicy and full of flavor, this classic Thanksgiving turkey is perfect for beginners and uses a unique blend of spices and a few simple tricks.

5 from 1 vote

Course: Clean Eating Dinner Recipes

Cuisine: American

Prep Time: 10

Cook Time: 6 30

Rest Time: 1

Total Time: 1 6 40

Servings: servings

Calories: 594kcal

Author: Violet Parcha

In a mixing bowl, stir together all of the spices and salt.
1/2 teaspoon salt per pound of turkey, 2 tablespoons pepper, 2 tablespoons sage, 2 teaspoons curry powder, 2 teaspoons garlic powder, 2 teaspoons parsley, 2 teaspoons celery seeds, 1 teaspoons paprika, 1/2 teaspoon dry mustard, 1/4 teaspoon allspice, 3-4 bay leaves
Remove the neck and gibbets from the turkey, and place the turkey in a large roasting pan.
Large turkey
On each side of the turkey, make about 8-10 1 1/2 inch long cuts into the meat.
Rub the entire turkey, including the cavity, with olive oil.
3/4 cup olive oil
Sprinkle the spice mixture over both sides of the turkey, covering every spot including putting a little bit in the cavity. Press some of the spices into each of the slits you made in the meat.
Cover the roasting pan and place in the fridge for 24 hours until it's time to bake the turkey.

At least 8 hours before your meal needs to be ready, preheat your oven to 325 degrees.
Remove the turkey from the fridge and add two cups of water to the bottom of the roasting pan. Put the lid back on the pan.
Bake the turkey for 4 1/2 hours.
Turn the oven down to 225 degrees and baste the turkey.
Continue baking the turkey for 2 more hours or until it's cooked through, basting every hour until it's done.
After the turkey is finished baking, remove it from the oven and pour some of the juices over it again.
Replace the lid and let it rest for 30 minutes to one hour so it has time to absorb more juice into the meat.
Once it has finished resting, it's time to carve the turkey. Right before serving, pour a little more of the drippings over the turkey slices.

Substitutions

It typically takes 24 hours to thaw every 4-5 pounds of turkey weight. So, for a 20 pound turkey, you'll need to allow 4 full days to thaw.
If it works better for your schedule, you can let the turkey rest uncooked in the fridge, covered in spices, for up to 48 hours.
When the turkey is fully cooked, the meat in the thickest part of the breast and thigh will be 165 degrees or hotter. If you don't have a meat thermometer, simply insert a fork into the thickest part of the thigh and if the juices run clear and there is no pink or red tint to the meat, your turkey should be done.