Spice Rub 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.

Summary

Prepration Time30 MinutesCooking Time200 Minutes
Difficulty LevelMediumHealth IndexAverage
Servings4CuisineAmerican
CourseMain DishSpecialityThanksgiving
Main IngredientMeat

Ingredients

1 (8 to 10 pound) turkey, giblets removed
1/2 cup fresh parsley
2 lemons, cut into halves
1/4 cup fresh sage
1 bunch celery, cut into 4-inch sticks
2 Onions, quartered
2 Carrots, cut into 4-inch sticks
Olive oil
Salt to taste
Spice Rub
----------
2 Cloves
2 Star Anise
1 teaspoon black pepper
One 2-inch cinnamon stick
1 tablespoon dark chile powder
Grind all the ingredients in a spice blender.
Pineapple and Mustard Glaze
-----------------------------
1 cup pineapple puree
1 teaspoon saffron
1 tablespoon Dijon mustard
Juice of 1 lemon
In a mixing bowl add all the ingredients and mix well.

How to make Spice Rub Turkey with Pineapple and Mustard Glaze

1. Preheat the oven to 425 ˚F
2. Wash the turkey under cold running water and pat dry with a kitchen towel.
3. Add 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 (recipe follows).
6. Drizzle it with olive oil and season it with salt.
7. Bake the turkey in the oven at to 425 ˚F for 30 minutes and then reduce the temperature to 300˚ F after 20 minutes.
8. Brush the turkey with the pineapple glaze (see recipe) every 20 to 30 minutes and continue to roast until an instant read thermometer registers 160 to 165˚ F in the deepest part of the white meat of the bird, about 2 hours.

9. Remove turkey from the oven and set aside to rest for 15 to 20 minutes before carving. Carve and serve with pineapple and mustard glaze and roasted vegetables.

Comments

Recon-International says :

email: Adam.smith@reconinternational.com skype: Adam_recon web site: www.reconinternational

We are looking urgently for below positions:

Position: American Head Chef must be an American National – No military experience required

Monthly: Euro 2420 TAX FREE

Bonus: Euro 6000Medical: providedLeave: 63 days Flights: 3 return flightsOther: Accommodation, meals, local transport and laundry

Position: American Chef Manager – must be an American national

No military experience required Monthly: Euro 2920 TAX FREEBonus: Euro 6000Medical: providedLeave: 63 days Flights: 3 return flights

Other: Accommodation, meals, local transport and laundry

This is working with mod in the middle east.

For more information or to apply.

ALL CV,S TO adam.smith@reconinternational.com web site: www.reconinternational.com

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

Alameda says :

Wow, I am tempted.

Posted on: 1 April 2007 - 1:48pm

crazybee says :

thanks Vikas

Posted on: 21 November 2006 - 9:28pm

Neelam says :

Please tell Vikas that we will be making this turkey on my thanks giving This is the first one when we are making a non veg dish for thanks giving

Thank you

Posted on: 21 November 2006 - 2:07am

Leave a Comment

The content of this field is kept private and will not be shown publicly.
  • Lines and paragraphs break automatically.

Spice Rub Turkey with Pineapple and Mustard Glaze