Looking for a show-stopping centerpiece for your holiday table? This Herb-Infused Spiced Turkey Roast combines aromatic herbs and warm spices to create a flavorful and succulent dish that’s perfect for any festive gathering.
The star of our dish is, of course, the turkey. A 12-pound bird is ideal for feeding a crowd while ensuring even cooking. We use unsalted butter to create a rich base for our herb paste, allowing you to control the saltiness. Olive oil adds a subtle depth and helps in achieving that crispy skin we all love. The aromatic blend of garlic, fresh rosemary, and fresh thyme infuses the turkey with earthy, woodsy flavors that are both comforting and sophisticated. Ground cumin and smoked paprika bring warmth and a hint of smokiness, enhancing the overall profile of the dish. A touch of salt and black pepper balances everything, while lemon zest and juice add a bright, zesty finish. Finally, chicken broth keeps the turkey moist during roasting.
Pair this turkey with classic sides like creamy mashed potatoes, roasted root vegetables, and a tangy cranberry sauce. A crisp, green salad with a light vinaigrette can add a refreshing contrast to the richness of the turkey. And don’t forget a good glass of Chardonnay or Pinot Noir to complement the flavors.
Begin by preheating your oven to 325°F (160°C). While the oven heats up, rinse the turkey under cold water and pat it dry thoroughly with paper towels. Make sure the cavity is clear of any giblets.
In a medium bowl, combine the butter, olive oil, minced garlic, chopped rosemary, thyme, cumin, smoked paprika, salt, pepper, and the zest and juice of one lemon. Mix everything together until you have a smooth, fragrant paste.
Next, carefully loosen the skin over the turkey breast and thighs. You can use a spatula or your fingers, just be gentle to avoid tearing the skin. Take half of your herb paste and rub it generously under the skin. Use the remaining paste to coat the surface of the turkey, ensuring even coverage.
Place your seasoned turkey in a large roasting pan. Pour one cup of chicken broth into the bottom of the pan to keep the turkey moist while it cooks. Put the turkey in the preheated oven and let it roast for about 3.5 hours. Baste the turkey with the pan drippings every hour to enhance flavor and help achieve a beautiful golden-brown skin.
Once the turkey reaches an internal temperature of 165°F (74°C), remove it from the oven. Let it rest for 30 minutes before carving. This resting time is crucial for the juices to redistribute, ensuring a juicy slice every time.
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