I love my job. You would think it could be repetitious cooking breakfast, making hors d’oeurves and small desserts everyday for our Asheville Inn but it never is. The recipes change as the seasons change and food trends come and go. It’s always fun to experiment and try new dishes. And then, just when I’m thinking that’s all there is, the folks at Ingles Markets come up with something new for me to do. This time they called me with some recipes from the McCormick Company for the holidays: Thanksgiving Turkey, Roasted Sweet Potatoes with Cinnamon Pecan Crunch, and Basil Garlic Beans. They wanted to know would I give them a try and then share them with the Ingles Table video audience?
Who could say no?
It happened fast: the turkey was on my doorstep one morning and in the oven the next. Good thing I know a safe way to defrost a turkey quickly! The key is making sure that the outside stays cold after it has defrosted while the inside catches up and goes from ice to thawed. You can do this in your refrigerator over a number of days or in a sink (or bathtub) of 40 degree water over a number of hours. Just make sure you change the water every 30 minutes (or add ice) to keep the water good and cold. How Stuff Works has some good timing charts and information on this.
There are a lot of recipes out there for Thanksgiving Turkey and a lot of options: Brine or not? Stuff or not? Deep fry? Spatchcock on grill? Classic roast? It’s all a question of taste and, for me, the best part of a turkey dinner is the gravy and stuffing. The folks at McCormick sent over a recipe for a Savory Herb Rub Roasted Turkey which is AMAZING. It’s super easy and the resulting pan drippings are delicious; the herbs compliment the turkey juices resulting in drippings which are great by themselves and even better when used in a gravy.
After trying out the recipes (and making a few adjustments to one), it was off to another location to film. It’s October and our kitchen at the Carolina Bed & Breakfast is working overtime with a full house almost every day so we went on location to a lovely house in the Biltmore Forest area with a beautiful, just remodeled kitchen. The crew was so helpful. They had all the spices and herbs measured and lined up for me when I got there. Mike Berlin and the rest of his team from BClip Productions are just the nicest, easiest people to work with. In no time at all we had put together three videos and some digital ads. Like us on our Facebook page and I will make sure you know when the videos go live.
Until then, here is the Savory Herb Rub Roasted Turkey Recipe for you to enjoy.
Savory Herb Rub Roasted Turkey
Prep Time 20 Minutes
Cook Time 3 Hours 30 Minutes
2 tablespoons McCormick® Sage, Rubbed
1 tablespoon McCormick® Paprika
1 tablespoon Lawry’s® Seasoned Salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey, (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil
- Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
This recipe can be doubled for a larger turkey