Name: Portuguese Spiced Roast Turkey
Prep time: 30 min
Cook time: 3 h
Yield: 6 - 8 servings
Cuisine: American+
Ingredients: 6 quarts water (24 cups); 6 cups sugar; 4 cups kosher salt; 12 cloves; 8 pieces star anise; 6 bay leafs (torn in half); 3 tbsp white peppercorns; 2 tbsp fennel seeds; 2 tbsp coriander seeds; 3 cups olive oil; 1 1/2 cups larger; 3 tbsp sweet paprika; 1/2 yellow onion (thinly sliced); 7 cloves garlic; 3 bay leaves (fresh, torn); 1 10 - 12 lb turkey (reserve giblets & neck); 2 red onions (cut into 1 1/2" pieces); 1 large carrot (cut into 1 1/2" pieces); 2 bay leaves (torn); 1 tbsp kosher salt; 1/4 cup Marinade (+ more for basting)

Portuguese Spiced Roast Turkey

Spiced Brining your turkey in cinnamon, peppercorns, fennel seeds, coriander and more

CourseHolidays, Main Dish
CuisineAmerican+, Portuguese

Servings	Prep Time
6 - 8 servings	30+ min

Cook Time

3 hrs

Servings	Prep Time
6 - 8 servings	30+ min

Cook Time

3 hrs

Portuguese Spiced Roast Turkey

Spiced Brining your turkey in cinnamon, peppercorns, fennel seeds, coriander and more

CourseHolidays, Main Dish
CuisineAmerican+, Portuguese

Servings	Prep Time
6 - 8 servings	30+ min

Cook Time

3 hrs

Servings	Prep Time
6 - 8 servings	30+ min

Cook Time

3 hrs

Ingredients

Spiced Brine

6 quarts water 24 cups
6 cups sugar
4 cups kosher salt
12 cloves
8 pieces star anise
6 bay leafs torn in half
3 tbsp white peppercorns
2 tbsp fennel seeds
2 tbsp coriander seeds

Paprika Marinade

3 cups olive oil
1 1/2 cups larger
3 tbsp sweet paprika
1/2 yellow onion thinly sliced
7 cloves garlic
3 bay leaves fresh, torn

Turkey

1 10 - 12 lb turkey reserve giblets & neck
2 red onions cut into 1 1/2" pieces
1 large carrot cut into 1 1/2" pieces
2 bay leaves torn
1 tbsp kosher salt
1/4 cup Marinade + more for basting

Servings: servings

Instructions

Brine the turkey: In a large pot, combine the brine ingredients and place over medium-high heat. Bring to a simmer, stirring occasionally, until the sugar and salt have dissolved, 8 to 10 minutes. Remove from the heat and chill, uncovered, in the fridge until cool, about 1 hour. Make ahead: Once chilled, the brine can be covered and stored in the refrigerator for up to 1 week.
Rinse the turkey and neck, and place inside a 5-gallon container (or a large cooler). Pour the chilled brine over the turkey and top with a heavy plate, submerging the turkey. Cover and refrigerate for 6 to 8 hours
In a medium bowl, combine the paprika marinade ingredients. Make ahead: The marinade can be made and stored in the fridge for up to 5 days.
Remove the turkey from the brine and rinse under cold water. Discard the brine. Rinse out the 5-gallon container and return the turkey to it. Pour the paprika marinade over the turkey, rubbing all over the outside and the inner cavity; cover and chill in refrigerator for 8 to 10 hours.
Adjust the rack to the lower third of the oven, and preheat it to 400°
Cut off the turkey's wing tips, reserving them, and tie the legs together with kitchen twine. Combine the turkey neck, wing tips, red onions, carrots and bay leaves in a large roasting pan. Place the turkey on top, breast-side up, and rub with the salt and ¼ cup of the marinade.
Roast the turkey in the preheated oven until the skin is browned, 40 to 50 minutes, basting the bird and rotating the pan halfway through roasting, covering any dark spots with aluminum foil.
Lower the oven to 300°. Baste the turkey with marinade and pour 1 cup of water into the pan, creating steam to help cook the turkey. Continue to roast the turkey, rotating the pan and basting every 30 minutes, until a meat thermometer inserted into the thickest part of the thigh reaches just under 160°, 1½ to 2 hours. Remove the turkey from the oven and let it rest in the roasting pan for 30 minutes before carving. Serve with the pan drippings and roasted vegetables.