Wednesday
October
01
2014
5:17 am
Weather

  Home
  Local News
  State / National / World
  Sports
  Opinion / Letters
  Business
  Arts / Entertainment
  Lifestyle
  Obituaries
  Calendar
  Submit Event
  Comics / Games
  Classifieds
  DJ Designers
  Archives
  Advertise With Us
  About Us
 
 
 
 

Check out our archive of Dining Guides - Yum!

Brown sugar and spice give turkey a sweet heat
November 22, 2013, 05:00 AM The Associated Press

For this combination of sweet and heat, we reached for a bunch of spice cabinet and baking shelf staples.

We start with a base of brown sugar (light or dark, it doesn’t matter). We then tame that sweet jolt with smoked paprika, chili powder, onion powder, cayenne, garlic powder, salt, pepper and thyme. That mixture gets rubs all over the turkey, inside and out, over and under the skin.

The result is as described — a sweet and spicy flavor that permeates the meat and pairs so well with the rest of the meal.

———

SWEET-AND-SPICY TURKEY

Start to finish: 2 1/2 to 3 hours

Makes a 12- to 14-pound turkey with gravy

2 large yellow onions, quartered

2 large carrots, cut into pieces

1 cup packed brown sugar

1 tablespoon smoked paprika

1 tablespoon chili powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Salt and ground black pepper

2 teaspoons dried thyme

3 tablespoons olive or vegetable oil

12- to 14-pound turkey

1/2 cup white wine

2 cups reduced-sodium chicken broth

3 tablespoons all-purpose flour

Heat the oven to 350 F. Arrange a rack in a large roasting pan. Scatter the onion and carrot chunks beneath the rack.

Using a food processor, a spice grinder or a mortar and pestle, grind together the brown sugar, smoked paprika, chili powder, onion powder, cayenne pepper, garlic powder, 1 teaspoon black pepper, 2 teaspoons salt, and the dried thyme.

Rub the olive or vegetable oil all over the surface of the turkey, then rub the sugar-spice mixture all over the turkey. Be sure to rub some under the skin as well as inside the cavity.

Arrange the turkey on the rack in the roasting pan. Roast for 2 to 2 1/2 hours, or until the breast reaches 160 F and the thickest part of the thigh reaches 170 F. If the turkey begins to darken too much, cover it with foil.

Transfer the turkey to a serving platter, wrap with a layer of foil, then a couple layers of kitchen towels to keep warm.

Remove the rack from the roasting pan. Discard the onions and carrots. Place the roasting pan on the stovetop over medium heat and bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan.

In a small bowl, whisk together the chicken broth and the flour. Pour into the pan, whisking continuously. Simmer for 5 minutes, while continuing to stir. Strain the gravy and season with salt and pepper. Serve with the turkey.

Nutrition information per serving (assumes 20 servings) (values are rounded to the nearest whole number): 380 calories; 150 calories from fat (41 percent of total calories); 17 g fat (5 g saturated; 0 g trans fats); 125 mg cholesterol; 11 g carbohydrate; 43 g protein; 0 g fiber; 270 mg sodium.

 

 

Tags: turkey, powder, pepper, sugar, sweet, roasting,


Other stories from today:

 

 
Print this Page Print this Page  |  Bookmark and Share
<< Back
 
Return To Archives
 
  


 
 
 
Daily Journal Quick Poll
 
What do you think of the new statewide plastic bag ban?

It's great, we need to get rid of them
Doesn't matter around here, they are already banned
Don't like it
Hope it starts a nationwide trend
Don't like it, but whatever

 

 
 
 
 
 
 
 
  
 
  
 
©2014 San Mateo Daily Journal
San Mateo County marketing