- How To Cook
- 1 10-14 lb. Fresh Whole Turkey
- For The Rub:
- 2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground sage
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- For The Gravy:
- 1/4 cup brandy
- 2 cups low-sodium turkey or chicken broth, divided
- 2 TBs corn starch
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
Preheat the oven to 450°F. Spray a wire rack with non-stick spray and place over a large rimmed baking sheet.
In a small bowl, mix spices together and set aside. Remove giblets and any other parts from inside of the turkey and set aside.
Place turkey on a large, plastic cutting board and pat dry with a paper towel. Make sure your cutting board is dry during this process.
Place turkey breast side down onto the cutting board. Using sharp kitchen shears, cut along one side of the backbone. Then, cut along the other side of the breast to completely remove the backbone. Set aside.
Turn the turkey over and press down hard with both hands onto the center of the breastbone until you hear and feel the bone crack.
Turn the turkey over. Using your index finger, gently press between the skin of the turkey and the meat. Wiggle your finger from side to side and cut away extra fat as needed. Do not tear the skin. Be sure to push your fingers down to separate the skin from the thigh and drumstick.
Spoon some of the spice rub under the skin and distribute evenly over the turkey. Turn the turkey over, and repeat underneath. Distribute remaining spice rub onto the outside of the turkey.
Place the turkey on the baking rack. Bake until a meat thermometer inserted into the thickest part of the breast reads 165°F.
Remove the turkey from the oven and carefully place on a heat-resistant surface. Tent with foil and let rest for 30 minutes.
While turkey is resting, place baking sheet (without wire rack) onto your stovetop. This will cover two burners.
Turn heat to medium high. Add brandy and scrape off all the bits on the bottom of the baking sheet. Turn off the heat, and pour into a fat separator.
In a small bowl, whisk together 1/4 cup of the turkey or chicken broth with cornstarch. Set aside.
In a small saucepan over medium heat, whisk together broth and brandy sauce from the fat separator (minus the fat).
Whisk in cornstarch mixture, salt and pepper. Whisk constantly until gravy has thickened slightly. Be sure to add any drippings from the cutting board into the gravy.
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|Serving Size||3 oz. cooked turkey and 3 TB gravy|
|Amount Per Serving|
|Calories from fat||70|
|% Daily Value*|
|Total fat 6 g||8 %|
|Saturated fat 1 g||3 %|
|Cholesterol 75 mg||25 %|
|Sodium 480 mg||20 %|
|Total Carbohydrates 2 g||1 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 25 g|
Vitamin A 2%
Vitamin C 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|