| Turkey |
| 1-1/2 Tablespoons ancho chile powder |
| 1 Tablespoon ground coriander |
| 1-1/2 Teaspoons brown sugar |
| 1-1/2 Teaspoons ground ginger |
| 1 Teaspoon garlic powder |
| 1 Teaspoon onion powder |
| 1 Teaspoon kosher salt |
| 1 Teaspoon ground cinnamon |
| 1 Teaspoon ground allspice |
| 1 Teaspoon ground black pepper |
| 1/2 Teaspoon ground cloves |
| 1 (12-Pound) WHOLE TURKEY, thawed if frozen |
| 2 to 3 Tablespoons canola oil |
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- Mix chili powder, coriander, brown sugar, ginger, garlic powder, onion powder, kosher salt, cinnamon, allspice, black pepper and cloves in small bowl. Cover and set aside.
- Remove neck and giblets from body and neck cavities of turkey; refrigerate and reserve for gravy. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold down neck skin.
- Place turkey, breast-side up, on flat rack in shallow roasting pan. Rub turkey evenly with oil and sprinkle with seasoning mixture.
- Roast turkey in a preheated 325 degree F oven for about 2 hours. Remove from oven and cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Continue to roast for about 1-1/2 hours or until food thermometer reaches 180 degrees F when inserted deep in thigh.
- Let turkey stand 15 minutes before carving.
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| Mango Salsa |
| 4 Medium mangoes, peeled, pitted and finely chopped |
| 3 green onions, sliced |
| 3 Tablespoons chopped fresh cilantro |
| 1 Medium jalapeno pepper, seeded, finely chopped |
| 3 Tablespoons freshly squeezed lime juice |
| 3 Tablespoons canola oil |
| 1/4 Teaspoon salt |
| 1/8 Teaspoon freshly ground black pepper |
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- Combine mangoes, onions, cilantro, jalapeno pepper, lime juice, oil, salt and pepper in medium bowl. Cover and chill.
- Serve spooned over the turkey slices.
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