Deviled Turkey
- One 12-pound whole turkey, thawed, if frozen
- 2 tablespoons chopped sage
- 2 teaspoons curry powder
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 2 teaspoons celery seeds
- 1 teaspoon paprika
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon ground allspice
- 4 dried bay leaves
- 1 to 2 tablespoons salt
- 1 to 2 tablespoons pepper
- 1⁄3 cup vegetable oil
Instructions:
With all the seasonings, this turkey recipe has the best taste. It wouldn’t seem right to have Thanksgiving without it. I love to make gravy from the pan drippings and serve it with mashed potatoes.
- Rinse the turkey and pat dry with paper towels.
- Combine the sage, curry powder, garlic powder, parsley, celery seeds, paprika, mustard, allspice, bay leaves, salt, and pepper in a bowl; mix well.
- Using a paring knife, make 1⁄2- inch slits in the turkey breast, twisting the knife to make a slight gap. Rub the entire surface of the turkey evenly with the oil. Put the sage mixture inside the slits and then rub on the outside. Place any remaining sage mixture inside the cavity. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 325°F. Place 2 inches of water in a large roasting pan that is at least 6 inches deep. Place a rack in the pan. Remove the plastic wrap from the turkey and place on the rack, breast side down.
- Cook, covered, for 3 hours, or until the internal temperature reaches 180°F. Remove from the oven, place on a cutting board, and let stand for 15 minutes before slicing. Remove and discard the bay leaves before serving.