by Mike Boss of the Blue Spoon Café
from our 2015 A Vintage Christmas Event
- 1 10 to 12 pound whole turkey
- 2 small whole lemons
- 6 garlic cloves, unpeeled
Ras el Hanout:
Combine all ingredients in a small bowl.
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons salt
- 1 ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander seeds
- 1 teaspoon cayenne
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
Ras el Hanout Spiced Rub
Combine all ingredients in a small bowl to make a paste.
- 3 tablespoons olive oil
- 3 tablespoons dry red wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons Hungarian sweet paprika
- 1 tablespoon ras-el-hanout
- 1 tablespoon chopped fresh mint
- 1 tablespoon salt
- 2 teaspoons grated lemon peel
- 1 teaspoon ground black pepper
- 1 garlic clove, peeled
1. Rinse turkey inside and out, patting dry with paper towel.
2. Gently rub 1/3 of the Ras el Hanout Spiced Rub into the inside cavity of the turkey, and the remainder on the entire exterior of the turkey.
3. Pierce lemons all over with a fork and place lemons and garlic in the inside cavity of the turkey.
4. Preheat oven to 325 degrees.
5. Place rubbed turkey on a rack in a roasting pan. Bake uncovered for 2 hours minutes, then tent the turkey with foil.
6. Continue roasting for another 60 to 90 minutes until the juices run clear and the internal temperature of the thighs reach 165 degrees.