Thanksgiving is approaching, and you are freaking about finding a new recipe for roasted turkey. Not this time! My Roast Turkey recipe might save the day. Soaked overnight in a well-spiced brine, seasoned again with a mixture of flavorful herbs and spices and then roasted to perfection.
This dish is not your traditional turkey recipe, so hold the butter. The secret ingredients for this unique recipe are Noubess Original Hot and Spicy Sauce and Tamarind pulp. Two main ingredients to make a delicious turkey that you’ll be proud to carve and serve at your Thanksgiving table.
Why Brine Your Turkey?
Turkey is a relatively lean bird and needs tons of flavor. It is can also become dry while roasting if you don’t follow the proper cooking methods. I am referring to brining.
A brine is a basic solution of water, salt, sugar, and spices that give the bird a bit more moisture. During brining, the bird absorbs the mixture which in turns will help it stay moist and juicy. The bird is seasoned inside and out and ready for the final touches for a perfectly golden roasted turkey.
After brining, you can cook your turkey as you normally would. You may create a buttery and herbs mixture, or use plain butter to give the bird a good rub. You can also use a mix of herbs and spices to season the turkey inside and out. This type of mixture is usually prepared with olive oil. Or, stuffed the turkey with fresh herbs, lemon wedges and give it a good butter rub. Your options are endless.
Adding more flavors
Although you might think that brining will take care of seasoning the bird, you may still want to add more flavors. Adding a Tamarind Glaze for example not only helps the birds with taste it also helps get a nice brownish and golden color. There’s no chance in seeing a white or slightly tan roasted turkey here.
The glazed is prepared with tamarind pulp, honey, garlic, and Noubess Hot and Spicy Original with Herbs Blend. Tamarind pulp is sold mostly in ethnic stores, but if you can find it at your local store that’s one trip less for food shopping.
The Tamarind pulp is sold usually in block form. These blocks of tamarind are the fruit pods stripped of the outer husk, compressed tightly and then packaged. Because the pods are compressed, and the pulp is very fibrous, they need a good soaking with boiling water to soften. Once thoroughly soft, straining in a fine-mesh strainer is easy.
After separating the pulp from the fibers, we are then ready to create our glaze. To prepare the glaze, honey, garlic, and Noubess Hot and Spicy Original with Herbs Blend are all you need. The mixture is rubbed all over the bird and then roasted.
Extra notes and tips
Adding additional fresh herbs such as parsley, oregano, and thyme would make the turkey even more flavorful.
When seasoning the turkey with your spices and herbs mixture, take time to loosen up the skin gently. Adding a thin layer of seasoning under the skin of the breast will help in flavoring the breast.
Don’t be afraid to overcook your turkey. As long as you have a good roasting pan, the bird is covered in the first couple of hours of cooking; it will stay moist.
No need to flip the bird. Baste the turkey several times while roasting in the oven. This process will not only add more flavor but color.
For this recipe, you can roast the bird in your oven or a crockpot. Same basting cooking, seasoning and basting methods apply.
Make this spiced turkey recipe for Thanksgiving or any other holiday if you prefer. Don’t forget to let us know what you think.
If your turkey is frozen, allow 2 to 3 days for it to defrost in the lower shelf of your refrigerator thoroughly. Remove innards and save for later. Prepare brine and soak your turkey at least 1-2 days ahead of roasting the turkey so it can absorb all the flavors.