Best Hot And Spicy Roasted Turkey Recipes

SPICY ROAST TURKEY

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

SPICED AND SUPER-JUICY ROAST TURKEY

Steps:

• For the turkey:
• Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
• For the basting glaze:
• Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.

HOT & SPICY TURKEY LEGS

Steps:

• Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.

EVIL TURKEY

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan.
• Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, and allow to rest in a warm area 10 to 15 minutes before slicing.