Spice Rub Thanksgiving Turkey With Pineapple And Mustard Glaze Recipe Video
The Spice Rub Turkey is a thanksgiving delight with a difference. Thanksgiving is a time to entertain and bond with family and friends. Make it a truly special occasion with this spice rub turkey recipe.
Ingredients
| Turkey | 10 Pound (Giblets Removed) | |
| Fresh parsley | 1⁄2 Cup (8 tbs) | |
| Lemons | 2 | |
| Fresh sage | 1⁄4 Cup (4 tbs) | |
| Celery | 1 Bunch (100 gm), cut into 4-inch sticks | |
| Onions | 2 , quartered | |
| Carrots | 2 , cut into 4-inch sticks | |
| Olive oil | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Spice rub | 2 Tablespoon | |
| Pineapple and mustard glaze | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 2401 Calories from Fat 1242
% Daily Value*
Total Fat 139 g213.6%
Saturated Fat 31.5 g157.4%
Trans Fat 0 g
Cholesterol 816.4 mg272.1%
Sodium 1088.1 mg45.3%
Total Carbohydrates 44 g14.7%
Dietary Fiber 4.9 g19.5%
Sugars 28 g
Protein 234 g468.2%
Vitamin A 121.1% Vitamin C 67.7%
Calcium 26.9% Iron 90.9%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1) Preheat the oven to 425°F.
2) Wash the turkey under cold running water and pat dry with a kitchen towel.
MAKING
3) Insert the parsley, lemons and sage into the cavity of the turkey.
4) Spread the celery, onions and carrots on a sheet pan and drizzle it with olive oil.
5) Place the turkey on the vegetables and gently rub it with the spice rub.
6) Drizzle the turkey with olive oil and season generously with salt.
FINALIZING
7) Roast the turkey in the preheated oven at for about 2 hours, brushing the turkey with the pineapple glaze every 20 to 30 minutes.
8) Continue to roast until an instant read thermometer registers 160 to 165˚F in the deepest part of the white meat of the turkey.
9) Remove turkey from the oven and set aside to rest for 15 to 20 minutes before carving.
SERVING
10) Carve the turkey and serve with pineapple and mustard glaze and roasted vegetables.
1) Preheat the oven to 425°F.
2) Wash the turkey under cold running water and pat dry with a kitchen towel.
MAKING
3) Insert the parsley, lemons and sage into the cavity of the turkey.
4) Spread the celery, onions and carrots on a sheet pan and drizzle it with olive oil.
5) Place the turkey on the vegetables and gently rub it with the spice rub.
6) Drizzle the turkey with olive oil and season generously with salt.
FINALIZING
7) Roast the turkey in the preheated oven at for about 2 hours, brushing the turkey with the pineapple glaze every 20 to 30 minutes.
8) Continue to roast until an instant read thermometer registers 160 to 165˚F in the deepest part of the white meat of the turkey.
9) Remove turkey from the oven and set aside to rest for 15 to 20 minutes before carving.
SERVING
10) Carve the turkey and serve with pineapple and mustard glaze and roasted vegetables.
Editors Review
This Spice rub Thanksgiving turkey with pineapple and mustard glaze recipe really spiced things up last year and my entire family was amazed at how a little spice rub can elevate the flavors of a simple meat. So go ahead and cook it, to have a nice relaxing dinner and take your family's minds off everything and just enjoy good food laughter and the love of family; after all it doesn't have to be Thanksgiving to share love and joy.Comments
Comments: 9 |
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Posted on: 19 August 2008 - 10:16am
gurpreet shokar says :
a fantastic recipe i have to try this!!!! thanks for posting such a great recipe.
Posted on: 10 March 2008 - 12:08pm
Carmen says :
Good recipe. I mus try this one for turkey day next month!
Posted on: 11 October 2007 - 6:31am
marriottinc says :
Lucky Turkey is getting a massage from you ;-)
Posted on: 16 August 2007 - 3:11am
marriottinc says :
Lucky Turkey is getting a massage from you ;-)
Posted on: 16 August 2007 - 3:11am
shantihhh says :
Great turkey recipe. To cook a turkey quickley you can cut it up like a chicken-removing legs and thigh together, then the back, snip off the wing tips. Lay the pieces on a cookie sheet breast side up. It bakes done and moist so fast. This is the Wolfe method. (Head of DVC Culinary School and wrote a book on turkey.) Many local chefs uses this method.
You organize the turkey back into position and it looks "normal" and whole but has backed so quickly.
I must do a video on it!
Posted on: 31 July 2007 - 7:52pm
Chef
