Luscious Mango and Turkey Salad with sweet bell peppers and a light refreshing vinaigrette. Also…
Just season the turkey and stick it in the oven. Out comes a beautifully golden Dry Rub Roast Turkey a few hours later. No fuss. It really is that simple!
Why am I posting this recipe when Thanksgiving was gone two weeks ago? Well, Roast Turkey is not just for Thanksgiving. In many parts of the world it is the main dish for Christmas and that association was true for me until I moved here. As such I decided to go ahead and publish this Dry Rub Roast Turkey recipe even though I prepared it for Thanksgiving. I know some out there will find it useful for Christmas. 🙂
A busy time of the year
The year end is a busy time of the year and Thanksgiving just crept up on me this time round. I did not have time to precook anything except for this Cranberry Sauce the night before. So, instead of my usual Roast Turkey where I would brine the turkey at least 12 hours ahead, I made it simple. I bought a fresh turkey, slapped on the dry rub, and stuck it in the oven so that I could work on the rest of the dishes. It took only about 15 minutes hands-on preparation time.
Tools used in making this Dry Rub Roast Turkey
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Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray
Calphalon Contemporary Hard Anodized Nonstick 16-Inch Roasting Pan with Rack 5 piece Set
KitchenAid Stainless Steel Meat Thermometer
Dry Rub Roast Turkey
- 1 fresh turkey (not frozen) about 10 to 12 lbs in weight
- 3 tbsp olive oil
- 1 onion
- A few sprigs fresh thyme
- Take neck and giblets out of the turkey. Remove any excess fat and leftover pinfeathers. Wash the turkey inside out. Pat dry with paper towels.
- Preheat oven to 375°F (190°C). Combine all dry rub ingredients in a small bowl.
- Place turkey breast side up on a roasting rack inside a deep pan. Rub olive oil all over the turkey.
- Stuff onion in the neck cavity and fold the neck skin flap over the onion. Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub.
- Pat the rest of the dry rub all over the body of the turkey.
- Tug the wings under the body. Tie the legs together if turkey does not come with the plastic ties for cooking.
- Transfer turkey to the preheated 375˚F (190˚C) oven and roast for 30 minutes.
- Reduce heat to 325˚F (165˚C) and continue to roast for another 2 to 2½ hours.
- According to the FDA, the turkey is safe when a food thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast reaches a temperature of 165°F (74°C).
- Remove from oven and allow turkey to rest for 20 minutes before carving.
I was surprised at how beautifully it turned out. The skin was a nice golden color and the meat was really flavorful. Admittedly, it is not as moist as the brined Roast Turkey but I am happy I did not have to “baby” it during the roasting. Most importantly, the family enjoyed it.
While it was “hanging out” in the oven, I was able to prepare Ro-Jiro’s (second son) favorite Green Bean Casserole. I also made Twice Baked Potatoes, Sweet Potato Casserole, and a warmly spiced Apple Crisp for dessert. These recipes will be posted soon and you don’t want to miss them. 😉
Enjoy…..and have a wonderful day! 😎