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Ingredients
- 1/2 c. Spanish paprika
- 1/4 c. New Mexican chili powder
- 1 T. garlic powder
- 1 T. onion powder
- 1 T. dried oregano
- 1 T. dried thyme
- 1 1/2 tsp. chile de arbol
- 1/4-1/2 tsp. cayenne pepper
- 1 1/2 c. kosher salt
- 1/4 c. light brown sugar
- 4 whole garlic cloves
- 2 fresh bay leaves
- 1 large Spanish onion, quartered
- 1 (12 lb.) turkey
- 1/4 c. canola oil or butter
Details
Preparation
Step 1
Two days before cooking: Combine paprika, chili powder, garlic powder, onion powder, oregano, thyme, chile de arbol & cayenne in small bowl. Dissolve salt & sugar in 2 gallons cold water. Add half the spice rub, the garlic, bay leaves & onion. Add the turkey; cover & refrigerate for at least 12-24 hours. Rinse well under cold water & pat dry to remove salt. Let air dry in the refrigerator for 24 hours. Brush turkey with melted butter & rub the entire turkey (inside & out) with remaining spice rub. Roast turkey as normal; allowing meat to reach 165º on a thermometer. Let rest for 30 minutes or longer before carving.
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