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Roast Turkey
Roast Turkey
We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Grilln' & Roastn' Spice Blend
French Chef's Blend
Ultimate Seasoning Blend
Cooking Times for Turkey Based on Weight
Weight         Cooking Time        Cooking Time
                     if Room Temp       if Refrig Temp

12 lbs               3    hrs               4 hrs, 12 min
14 lbs               3.5 hrs               4 hrs, 59 min
16 lbs               4    hrs               5 hrs, 36 min
18 lbs               4.5 hrs               6 hrs, 18 min

Total weight x Cook time per lb = Total minutes                                                       of cook time

Total minutes ÷ 60 = Hours of cook time



4         Tbsp     Butter- room temperature
1         each     Whole turkey- 11-18 lbs- preferably at room temperature
3/4      C          Spice Union French Chef's Blend, Grilln’ & Roastn’ Spice or

                       Ultimate Spice Blend
3          C         Chicken stock
6          Tbsp     All-purpose Flour
10        each     Ice Cubes
2          Tsp       Dry thyme
As needed         Salt & Pepper

  1. Preheat the oven to 375°F.

  2. Make note of the total weight of the  turkey. The weight should be on a label or tag on the packaging. You may want to keep that label as a reminder.

  3. Remove the turkey from the packaging and pat it dry using paper towels. Very dry, inside and out.

  4. Remove any devices that have the turkey trussed (netting or leg ties).

  5. Using your hands, massage the entire turkey, inside and out with the room temperature butter.

  6. Evenly coat the turkey with the Spice Union spice blend of your choice. Again, seasoning inside and out. This is easier to do if one person turns the bird while another sprinkles the seasoning. Make sure you open the wings and legs to get seasoning into every crevice.

  7. Place the turkey into a heavy roasting pan that can be put on the stove top for making the gravy. Flimsy, disposable aluminum roasting pans don't make the cut here. Tuck the wing tips under the turkey and tie the legs together.

  8. Look at the clock- what time is it? This is important! Write down the time.

  9. Place the turkey into the preheated oven and roast at 375°F for 20 minutes. This temperature will crisp the skin.

  10. After the initial 20 minutes, lower the temperature to 325°F.

  11. FOR A ROOM TEMP TURKEY: Total cooking time will be 15 minutes per pound if your bird is at room temperature. So, a 12 lb turkey will cook for a total time of 3 hours. (see the table on this page)

  12. FOR A REFRIGERATOR TEMP TURKEY: Total cooking time will be 21 minutes per pound if your bird is at refrigerator temperature. So, a 12 lb turkey will cook for a total time of 4 hours and 12 minutes. (see the table on this page)

  13. One hour before the bird is to be done roasting; in a sealable container, combine 1 cup of chicken stock, all purpose flour and the ice cubes. Shake vigorously to dissolve the flour in the chicken stock. Set this in your refrigerator to chill out.

  14. 45 minutes before your bird is to be done roasting; pour the remaining 2 cups of chicken stock into the roasting pan with the turkey.

  15. When the cooking time is up, the breast's internal temperature should read 165°F. Remove the turkey from the oven and tent it with foil to hold heat. The turkey needs to rest for 20-25 minutes before you start to cut it.

  16. If you wish to cook the dark meat a little longer (99% of the time, you do)- you can stand the turkey up with the open cavity facing the ceiling and with one hand on the backbone and the other hand on the tip of the breast, pull in opposite directions. The white meat and dark meat will separate with ease. Place the dark meat skin-side up on a baking tray and put it back into the oven for an addition 30 minutes of roasting. It'll be super tender.

  17. For the gravy, remove any floating particles from the liquid in the roasting pan.

  18. Place the roasting pan on a burner at medium high heat. Add the dried thyme and bring the liquid to a simmer.

  19. Get your chicken stock, flour and ice mixture and once again, shake it to dissolve the flour.

  20. Add the chicken stock mixture to the roasting pan and whisk briskly to combine.

  21. Bring the gravy to a rolling boil, then turn the temperature down to simmer. Continue to cook the gravy for 20 minutes; stirring every 30 seconds. It takes 20 minutes for raw flour to cook. Season to taste with salt and pepper and adjust the thickness of your gravy by adding some chicken stock if needed.

  22. When the gravy is done, its time to carve the turkey and remove the dark meat from the oven.

  23. Your feast is about to begin! Get the side dishes on the table and deliver a juicy, tasty turkey to friends and family.

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