Yield: Yields 4 cups gravy
Servings: 12 to 14, with leftovers
The butter rub for this turkey is spiced with cumin, oregano, and chile powder, while the gravy is finished with a touch of honey to balance the heat. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.
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