Tex-Mex Dry-Brine Turkey Rub (and High-Heat Roasting Instructions)

Ingredients

• 1 2/3 T. black pepper
• 2 t. kosher salt
• 1 2/3 T. dried garlic
• 1 2/3 T. ground cumin
• 2 1/2 t. oregano
• 3 1/3 T. chili powder
• 1 turkey (12-17 pounds)
• 2 carrots, sliced in 2" pieces
• 2 onions, cut into 2" pieces
• 2 stalks celery, cut into 2" pieces
• 2 1/2 c. water or chicken broth

Instructions

1. 1

   In a small bowl, mix all the ingredients together.

2. 2

   Store the dry rub in a container with a lid.

3. 3

   One day before roasting, rub the dry brine mixture all over the turkey, under the skin, and inside the cavity.

4. 4

   Place on rack in roasting pan with carrots, celery, and onions stuffed inside the turkey and spread under the rack in the pan.

5. 5

   Refrigerate rubbed turkey for 24 hours, uncovered.

6. 6

   One hour before roasting, remove the turkey from the refrigerator and let stand at room temperature.

7. 7

   Preheat the oven to 400℉ and tie the legs together with kitchen twine. Also, tuck the wings behind the neck and under the turkey.

8. 8

   Position turkey breast-side down on rack and roast turkey for 30 minutes.

9. 9

   Add 1 c. water (or broth, if using) to roasting pan and roast another 30 minutes.

10. 10

    Remove the turkey from the oven, and reposition breast-side up on rack. Return turkey to oven, and add additonal ½cup water (or broth). (Keep adding water/ broth as needed to keep vegetables in bottom of pan moist.)

11. 11

    Continue to roast turkey until instant-read thermometer inserted in thigh reads 170℉ (about another 45 minutes for 10-lb turkey, about another 1 hour for 12-lb. turkey, or about another 1½ hours for 17-lb. turkey).

12. 12

    Transfer turkey to a carving board or platter, tent with foil, and let rest for 45 minutes-1 hour before carving and serving.

13. 13

    Meanwhile, make gravy from the pan drippings.