Recipes

Roasted Turkey with Spice Rub and Beer Gravy

  • Servings: 14
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1  20 pound fresh or thawed turkey
  • 2-1/2 tablespoons paprika
  • 2/3 cup light brown sugar
  • 1-1/2 tablespoon ground black pepper
  • 1-1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1-1/4 teaspoon ground thyme
  • 2-1/2 teaspoons salt
  • 1 bottle ale
  • 1 large onion, cut into large dice
  • 1 stalk celery, cut into large dice
  • 1 large carrot, cut into large dice
  • 1 bay leaf
  • 1/2 stick melted butter
  • 1/4 cup Dijon mustard
  • 1/4 cup flour mixed with ½
  • cup cold water (more may be needed)

Directions

1. Preheat oven to 350F.

2. In a small bowl, mix together paprika, brown sugar, black pepper, garlic powder, cumin, thyme, and salt.

3. Rinse and thoroughly dry the turkey inside and out. Place the turkey on a rack set inside a roasting pan. Rub the spice mixture all over the turkey including inside the cavity.

4. Pour the ale in the bottom the roasting pan. Place the onion, carrot, and celery in the ale. Add enough water so that there is about 1 inches of water in the bottom of the roasting pan.

5. Cover the turkey loosely with aluminum foil.

6. Place the roasting pan on a rack positioned in the center of the oven.

7. After 2 hours, check the temperature of the turkey by poking the breast at the deepest part with an instant read thermometer. Once the temperature reaches, 130F, remove the foil, turn the temperature of the oven to 425F and brush with melted butter.

8. Continue roasting and basting with butter every 10 minutes. This will develop a rich brown skin. Remove the turkey breast when the internal temperature reaches 165F.

9. Remove turkey breast to warm platter, cover with aluminum foil and keep in warm place.

10. Strain the liquid from the roasting pan into a small saucepan. Skim off the fat from the top. Whisk in the mustard. Bring the liquid to a boil. Whisk in flour/water mixture. Bring back to a boil. If needed, more flour/water mixture can be mixed up and added to the gravy for a thicker result. Taste for seasoning.

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