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Chef Lori’s Savory Turkey Rub:

3 Tablespoons Paprika

2 Tablespoons Ginger

1 Tablespoon Allspice

1 Tablespoon Dried Thyme

1 Tablespoon Finely Ground Pepper

1 Tablespoon Cumin Seeeds (or ground)

1 Tablespoon Coriander Seeds (or ground)

1 Tablespoon Mustard Seeds (or ground)

1 teaspoon Cinnamon

1 teaspoon Salt

¼ Vegetable Oil

(*I keep my hands clean by wearing latex gloves but since most people don’t have them around the house you can wear a new pair of dishwashing gloves when applying rub to the turkey)

If using seeds; toast them over a medium heat for a few minutes until fragrant. Then grind them in a mortar and pestle or spice grinder. Combine the remaining spices and stir in the oil.  

Pat the turkey dry with paper towels and apply the rub all over, including the cavity. If you stuff your turkey, don’t add any rub to the inside of the cavity. Make sure to get between the skin and the meat of the breast and thighs. If you have any rub left over, keep it to the side and rub on the turkey as you turn it and find any ‘bald spots.’

Roast the juiciest turkey in town with this cooking method! This recipe is for roasting a turkey that hasn’t been stuffed. Pre-heat the oven to 375 degrees and move the rack to the lowest part of the oven. Tie the legs together with cooking string—this will make the turkey turning a little easier.  Fill the roasting pan with 2 cups of water and place the turkey on a v-rack breast side down for the first hour.

Turn the turkey on its side for the next 20 minutes. Turn it on its other side for another 20 minutes. Then reduce the heat to 350 degrees and turn the turkey breast side up for the remaining cooking time. Depending on the size of your turkey you should start checking the temperature after one hour.

The breast should register 165 degrees and the thigh should register 170 degrees. Always stick the thermometer in the thickest part of the meat and avoid any bones.

If you aren't up for turkey turning, at least start breast side down for the first hour of cooking. Trust me, it will make your white meat a lot juicier!

Best of luck to those making the poultry pilgrimage!