16-pound turkey, fresh or defrosted
3-4 cups Stuffing
1½ cups (3 sticks) unsalted butter
- Preheat Oven to 400 Degrees
- Remove any object in the cavity. Rinse the turkey inside and out with very cold water and pat dry with paper towels.
- Loosely stuff the turkey with the stuffing.
- Pull the legs together so that they overlap.
- Use the kitchen string to tie the legs together.
- Spoon any leftover stuffing into a buttered ovenproof casserole dish. Bake in a 350-degree oven, uncovered, for 20-25 minutes, or until crispy and golden brown.
- Using your hands, gently rub about half to three quarters of the cumin rub over the exterior of the turkey, working it lightly into the skin. Reserve the remaining rub for basting the turkey during roasting.
- Place the turkey on a rack in a large roasting pan.
- Roast uncovered for 30 minutes until the skin starts to brown, then cover with aluminum foil.
- Meanwhile, in a small saucepan, melt the 3 sticks of butter over medium heat.
- Stir in the remaining rub.
- Set aside, covered, to keep warm. Use a pastry brush to baste the turkey with the seasoned butter every 30 minutes during roasting.
- Reduce the heat to 325 degrees and roast the turkey for about 4 ½ hours, or until the juices run clear when the meat is pricked, the leg joints feel loose, and a meat thermometer registers 180 degrees when inserted in the thickest part of the thigh.
- Check the stuffing: the thermometer should register 165 degrees when inserted into the center of the stuffing.
CUMIN RUB½ cup (1 stick) unsalted butter
2 tablespoons cumin
5 tablespoons dried oregano
3 tablespoons smoked paprika (hot)
2 tablespoons salt
2 tablespoons fresh-cracked pepper
¼ cup olive oil
In a small saucepan, melt the butter over medium heat. Combine the seasonings and olive oil in a mixing bowl. Add the melted butter and stir to mix well. Set aside to cool to room temperature.