Be sure to rub the turkey with the spice mixture the day before roasting.
Ingredients
Makes 12 servings
Turkey:
Giblet broth:
Giblet gravy:
For turkey:
Step 1
Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
Step 2
Let turkey stand 1 hour at room temperature.
Step 3
Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cupsturkey brothinto pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
Meanwhile, prepare giblet broth:
Step 4
Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enoughturkey broth内脏杂碎汤测量4杯。Remove meat from neck. Finely chop neck, heart, and gizzard.
Step 5
Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
For giblet gravy:
Step 6
Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
Step 7
Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
Step 8
Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.
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Reviews (14)
Back to TopI used the recipe for the cognac gravy this year. It was fabulous. I simmered the giblets in about 6 cups of water for 4-5 hours. The broth was perfect for making the gravy. I deglazed the roasting pan as directed. I used 6 Tbs of fat and 1/2 cup of flour to make the roux, then added 5 cups of giblet broth with the degreased pan juice mixture. I used this gravy to make turkey pot pies with the left over turkey. Truly delicious.
carolvm3
Media, PA
12/2/2012
I would suggest rubbing the spice mixture under the skin so the flavors actually get into the turkey. I also added some soft butter under the skin. The vermouth worked fine, but if you don't have it on hand or you want a little more flavor use white wine or additional cognac.
CarrieBach
Denver
11/27/2011
I made this last Thanksgiving and was so pleased with the way it came out that I made it again this year. I started; the morning before with the spice rub and doubled the amounts so that I would have lots of leftover spice mix. This mix is great on chicken as well. This year, I started to baste the turkey after two hours and the skin turned out crispy and amber colored. Best turkey ever.
Anonymous
Grafton, MA
11/26/2011
This was amazing, particularly the skin crusted with spices. I added whole cloves to the spice mixture and liked it. Friends of mine who typically choose vegetarian foods had seconds of this turkey. I used a smaller bird than is called for (12 vs. 20 lbs) in the recipe and decreased the roast time by about 1 hour total. Delicious!
Anonymous
Seattle, WA
11/21/2011
I doubled the spice blend..since I had 2 -14 lb turkeys to roast..although I gave 2 tbsp of the blend to my friend to enjoy on a roasted chicken.. I used Indonesian white pepper, smoked paprika and ground cinnamon from Penseys spices (used a mortar and pestle)..rubbed the spice blend on the turkey, after drizzling the birds with olive oil..popped them in oven bags, stuffed them with an orange and onion, and simply followed the oven bag instructions..you want juicy? That's what you'll get! Awesome!
theflyingourmet
South Bay ,Los Angeles
11/27/2009
哇。这道菜给我的印象,我没有电动汽车en adhere to the recipe. When I found the recipe, I just like the spices used and didn't have time to marinate the turkey. So I just put the spices on like a rub. I never made the gravy as I just wanted the meat for sandwiches, salads, and quesadillas. It was excellent (and so moist)! I can't wait till I roast the 2nd half of that turkey and follow the process of marinating and making the gravy, which sounds excellent. This recipe was a superlative surprise to me!
Anonymous
Dillard, GA
4/19/2009
I made this as my Thanksgiving turkey and every one just adored it! I followed this recipe to a t and it was a big hit in my family.
misskittytx
Houston,tx
1/6/2009
I made this for Thanksgiving dinner and my family loved it. My dad made a turkey too and gravy, so I didn't make the gravy, but I will next time. The turkey without gravy was still picked at all day so nothing was left.
sonyarenee
IN
1/2/2008
Didn't actually make the turkey according to this recipe, but the cognac gravy is really outstanding. It's probably just because of the amount of turkey involved in creating it, I only used 6 lbs of necks and it was still great.
codiferous
12/9/2007
I decided to make this turkey at the last minute and it turned out great! I was skeptical because other recipes use so much butter under the skin and this uses none, but it was so moist and juicy, and the spices were delicious. So easy to prepare and hard to mess up. Everyone loved it!
courtneybrooke
Sydney
11/24/2007
I was a little nervous when choosing this for my Thanksgiving turkey, but decided to try it based on other reviews. It turned out very good and moist - which surprised me, given that it was a rub and didn't call for the usual basting or butter under the skin. I added anis pods and cardomom to the roasted/ground spices (I meant to add cloves as well, but forgot when preparing). I placed the rub the night before and stuffed the cavity with onion & apple wedges for a little extra flavor before placing in oven. One thing to be careful of is the cooking time recommendations from the recipe. I had a 18.5lbs turkey and my total cooking time was about 3hrs15min, rather than the 4hrs from the recipe. Around 2hrs30min, I started checking the temperature on a regular basis to make sure it wasn't overcooked. The gravy sauce was excellent, though I left out the giblet/heart, given picky eaters in my house. Last year for Thanksgiving I made the apple-roasted turkey, but we all preferred this turkey and would make it next year.
NathalieGuatemala
Guatemala
11/24/2007
This was absolutely delicious and the gravy was to die for! I also made soup from the turkey carcass and the rub really added to the soup.
Anonymous
Tysons Corner, VA
12/2/2006
The rub was excellent; I followed the recipe exactly. I didn't expect that it would be as tasty as it was. My family felt that it was one of the best turkeys they ever had. The gravy was very good, although I chose to omit the chopped neck, heart and gizzard to the gravy.
cfenderson
Highland, NY
11/28/2006
Who knew you needed a recipe to make a turkey!?! But this was fantastic. I followed the directions exactly, and this was the most delicious, moist, perfectly done turkey I've ever done. I was skeptical about the time to do the spice rub, but it must have worked. It also makes for excellent gravy. Next time, it would also be good with a little hot spice (cayenne?) in the mix.
Allison
Seattle
11/24/2006
