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Oven-Roasted Spice-Rubbed Turkey

Prep 20 min
Total 4 hr 50 min
Ingredients 9
Servings 16

Add Southwestern flavors to your dinner table with this spicy roasted turkey - perfect for a Thanksgiving party. MORE+ LESS-

By Pillsbury Kitchens

September 9, 2014

Ingredients

turkey-size oven bag

whole turkey (16 to 20 lb), thawed if frozen

teaspoons chili powder

teaspoons kosher (coarse) salt

teaspoons ground cumin

teaspoons ground coriander

teaspoons coarse ground black pepper

teaspoons grated lime peel (from 2 medium limes)

1/4

cup vegetable oil

Steps

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1

Move oven rack to lowest position. Heat oven to 325°F. Prepare oven bag as directed on package.
2

Discard giblets and neck from turkey or reserve for another use. In small bowl, mix remaining ingredients except gravy. Rub oil mixture over entire turkey, inside cavity and under skin on breast. If desired, cut up 1 to 2 of the limes and place in cavity.
3

Place turkey in oven bag. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
4

Roast 4 hours to 4 hours 15 minutes or until thermometer reads 165°F and legs move easily when lifted or twisted. Remove turkey from oven; let stand 15 minutes before carving. Reserve drippings if making gravy. Garnish with lime slices and fresh cilantro, if desired.

Expert Tips

If you’re serving a smaller crowd for Thanksgiving this year, try a turkey breast instead. Simply halve the rub ingredients and follow the instructions included with the oven bag for roasting time.
If you like spicy foods, try adding 1/2 teaspoon ground red pepper (cayenne) to the rub ingredients or using hot chili powder.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 690
Calories from Fat: 330

% Daily Value

Total Fat: 37g; 57%
Saturated Fat 10g 52% Trans Fat 1/2g
Cholesterol: 255mg; 85%
Sodium: 820mg; 34%
Potassium: 760mg; 22%
Total Carbohydrate: 0g; 0%
Dietary Fiber 0g 0% Sugars 0g
Protein: 88g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 30%; 30%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 12 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;