Serving up a spiced roast turkey on Thanksgiving definitely solves the bland turkey syndrome. This easy, dry-brined, tender, and juicy bird is perfectly seasoned for a gorgeous centerpiece on your holiday table.

It’s always my job (privilege) to make the Thanksgiving spread for my family. Honestly, I didn’t even know what turkey tasted like when I first arrived in the States. I could do without it, but for love, right? We’ve settled in nicely, and use Thanksgiving as a special time with family and meditating on all we have to be grateful for.

The wonderful thing about turkey is that you don’t really need to stress about it, because it’s one of the easiest meals to whip up for a crowd. Most of the time it takes to roast a turkey is hands-off while you do other amazing things. Plus, I added personalized spices that give it an African flavor that makes me happy.

Which Brining Method to Use

Several methods create juicy turkey, so choose what fits your schedule and preferences. Dry brining, wet brining, and injector marinade are all good. There’s no need to double up on brining methods because you’ll end up with salty turkey.

When dry brining, I use ½-1 teaspoon salt per pound (2-4 tablespoons for a 12-pound turkey). This is also a good time to add some flavor with your favorite seasoning blend; a tablespoon of seasoning in the salt brine mixture should be good.

Spicing up Your Holiday Turkey

After brining (or not), smother that beautiful bird with the spices in oil or melted butter. I’ve used a Cameroon-inspired blend, but feel free to customize it to your preference. Not only does the curry powder give it a beautiful golden color, but it’s pure deliciousness.

How to Roast a Spiced Turkey

1. Prep the turkey, then rub it all over with salt, slipping salt under the skin where possible and rubbing some into the cavities. Let it dry brine for a day in the fridge. (Photo 1)
2. Combine the oil or melted butter, parsley, rosemary, thyme, sage, paprika, curry powder, allspice, white pepper, minced ginger, and garlic. This can be done the day before, and let it chill out in the fridge until ready to use. (Photo 2)
3. Dry the turkey, then generously rub it with the spice mixture, slipping it under the skin and into the cavities where possible. You can put it back in the fridge or go ahead and roast it at this point. (Photo 3)
4. Arrange the carrots (if using), celery, and onions on a roasting pan and then place the turkey on top, breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back and tuck them underneath the turkey. That helps stabilize it while baking. (Photo 4)

1. Roast the turkey for 30 minutes in the preheated 400℉ (205℃) oven. Reduce the heat to 325℉ (165℃), and continue baking until an instant-read thermometer registers 165-170℉ (75℃) in the thickest part of a thigh, 2 hours or more, depending on the size of your turkey. (Photos 5-6)

Tips and Tricks

• If you don’t have a roasting pan with a rack, you can create almost the same effect by layering carrots, potatoes, onions, and celery on the bottom of the roasting pan. Also, the vegetables add great flavor to the turkey drippings, which makes a tasty gravy.
• If the turkey is browning too fast, cover the breast and top of drumsticks with foil to prevent overcooking.
• Basting contributes to a juicier turkey; just don’t leave the oven door open longer than necessary so the heat doesn’t escape. And stop basting about 30 minutes before it’s done for crispier skin.
• Letting the turkey rest for 10-15 minutes before slicing allows it to finish cooking and the juices to redistribute.
• For faster thawing, soak the frozen turkey in cold water, changing the water every 30 minutes. As soon as you can move the legs and thighs and there’s no ice in the cavity, it’s thawed.

Turkey Leftover Makeovers

What to do with all that leftover turkey? I love using it as you would chicken in several recipes. Casseroles and soups are some of the easiest recipes to remake leftovers: broccoli rice casserole, shepherd’s pie, chicken bog, and stuffed shells all work great.

More Holiday Recipes to Enjoy

By Imma

This blog post was originally published in November 2017 and has been updated with additional tips and gorgeous photos.

Looking for more recipes? Follow on…

Prep: 1 day d

Cook: 3 hours hrs

Total: 1 day d 3 hours hrs

American, Fusion

The Turkey

• Rinse the turkey with water, inside and out, then pat dry with paper towels (see notes). Remove any remaining feathers from the turkey with tweezers.

• Rub the turkey all over with salt, slipping it under the skin where possible and rubbing some into the cavity—about 1 tablespoon per 5 pounds. Refrigerate for 1-2 days and let osmosis do its magic. Flip the bird halfway through the refrigeration, so that the skin dries out all over.

• Combine the oil or melted butter, parsley, rosemary, thyme, sage, paprika, curry powder, allspice, white pepper, minced ginger, and garlic. This can be done the day before, and keep it in the fridge until ready to use.

• After the desired dry brining time, take the turkey out of the fridge and dry it with paper towels (if necessary).

• Generously rub it with the spice mixture, slipping it under the skin and into the cavity where possible. You can let it rest in the fridge for another 24 hours or roast it immediately. If refrigerating, take the turkey out of the fridge an hour before baking to bring it to room temperature.

• Preheat the oven to 400℉ (205℃). Brush the turkey with oil or melted butter and any leftover spice blend.

• Add carrots, celery, and onions to the bottom of a roasting pan, add a rack if you have it, and then place the turkey on top, breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape. Tuck the wings underneath to stabilize the turkey when carving.

• Position the rack in the lowest part of the oven. Roast the turkey for 30 minutes, then reduce the heat to 325℉ (165℃). Continue baking until an instant-read thermometer registers 165-170℉ (75℃) in the thickest part of a thigh, 2 hours or more, depending on the size of your turkey.

• If the turkey is browning too fast, cover the breast and top of the drumsticks with foil to prevent overcooking.

• Baste every 15-20 minutes up until 30-35 minutes before the turkey is done. Try not to leave the oven door open too long so the temperature doesn’t drop.

• Let the turkey rest for 15- 20 minutes before carving so the juices redistribute.

Turkey Gravy With Drippings

• Strain the turkey drippings into a measuring cup or bowl, let cool slightly so the fat rises to the surface. Or place it in the fridge or freezer for about 20 minutes so it’s easier to separate the fat.

• Heat a saucepan or skillet with some of the turkey fat or butter over a medium-high heat.

• Gently whisk in the flour to make a roux, and stir for 2-3 minutes to remove the raw taste from the flour.

• Gradually add about a ¼ cup or more of drippings and continue whisking until the mixture thickens and becomes smooth.

• Add the remaining drippings and enough stock to reach the desired thickness. Adjust seasonings with salt and pepper. Remember, gravy thickens as it cools.

• Rinsing poultry is controversial. If you prefer not rinsing it, that’s your choice.
• The pop-up thermometers that come with the turkey are unreliable. A good instant-read thermometer works so much better. When it reads 165-170℉ (75℃), you’re good to go.
• Roasting times: In a 325℉ (165℃) oven, it takes 13-15 minutes per pound. It takes 12-13 minutes per pound at 400℉ (205℃). The lower temperature cooks more evenly and doesn’t take that much longer.

Serving: 240g| Calories: 328kcal (16%)| Carbohydrates: 11g (4%)| Protein: 1g (2%)| Fat: 32g (49%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 15g| Trans Fat: 0.03g| Cholesterol: 24mg (8%)| Sodium: 404mg (18%)| Potassium: 177mg (5%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 2796IU (56%)| Vitamin C: 11mg (13%)| Calcium: 45mg (5%)| Iron: 2mg (11%)

Course: Main

Cuisine: American, Fusion