This recipe is certainly a festive way to spice up the holiday festivities.
- 1 (12-lb) fresh turkey
- 4 tbsp. butter
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. cumin
- 1 1/2 tsp. paprika
- 2 tbsp. olive oil
- 1 tbsp. salt
- 2 tsp. pepper
- 1 orange, quartered
- 2 onions, quartered
- 2 large sprigs rosemary
- 1 tbsp. honey
- Heat oven to 375°F. Remove giblets and neck from both cavities of turkey. Melt 2 Tbsp butter and mix with cinnamon, cumin, and paprika. Set aside in a warm place.
- Rub turkey with oil. Combine salt and pepper, and season turkey inside and out. Place turkey, breast side up, on a rack in a roasting pan. Pour 2 cups water into pan; squeeze in juice from orange, then toss sections into pan as well. Place half the onions and both rosemary sprigs in turkey cavities, and toss the rest of the onions into pan with remaining 2 Tbsp butter and the honey. Place in center of oven. To keep roasting pan liquid from drying out, add ½ cup water as needed.
- Baste turkey with pan drippings after 1 hr, and turn oven down to 325°F. At the 1 hr 30 min mark, brush with spice mixture. Continue cooking 1 hr to 1 hr 30 min more, basting occasionally, until an instant-read thermometer reads 165°F when inserted into thickest part of thigh. Let rest 20 to 30 min. Discard solids from pan. Carve turkey; serve with drippings on the side.
426 cal, 17 g fat (5 g saturated), 64 g protein, 0 g carb, 0 g sugar, 0 g fiber, 655 g sodium per serving.
This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.