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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?