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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together oil, paprika, garlic, cumin, smoked paprika, oregano, lemon zest, and 2 tsp. each of the salt and pepper in a small bowl until a thick paste forms. Remove and discard giblets and neck from turkey. Pat turkey dry; trim and discard excess skin. Starting from neck, loosen and lift skin from turkey breasts without completely detaching it. Spread about 1½ Tbs. spice paste under skin on turkey breasts. Carefully replace skin, then rub turkey all over and inside cavity with remaining spice paste. Stuff cavity with lemon halves, garlic-head halves, and oregano sprigs. Tie legs together with kitchen twine, and tuck wings underneath bird. Place turkey in a roasting pan; let stand at room temperature 1 hour. Meanwhile, preheat oven to 325°F.

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  • Roast turkey in preheated oven 1 hour. Remove from oven, and baste with 2 Tbs. of the melted butter. Return to oven, and roast 30 minutes. Remove from oven, and baste with remaining 2 Tbs. melted butter. Return to oven, and roast until a thermometer inserted into thickest portion of thigh registers 165°F, 30 minutes to 1 hour. Remove from oven, and baste turkey with pan juices; let rest 20 minutes.

  • Meanwhile, process lemon juice, cilantro, scallions, mayonnaise, sour cream, and remaining ¼ tsp. each salt and pepper in a food processor or blender until smooth, about 30 seconds. Transfer to a small bowl.

  • Carve turkey; serve with cilantro sauce.

Tips

You'll want to slather this cilantro sauce onto everything on your plate.

For Even Better Flavor

Coat the turkey with the spice rub the day before, and let it sit uncovered in the fridge overnight.

Nutrition Facts

329 calories; 20 g total fat; 504 mg sodium. 3 g carbohydrates; 1 g fiber; 1 g sugar; 34 g protein; 42 mg calcium; 2 mg iron;

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