Roasted Turkey – a delicious recipe with kosher salt, fennel seeds, black pepper, ground red pepper, turkey, fresh rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook first 4 ingredients in a heavy skillet in a well-ventilated area, stirring constantly, until fennel seeds are toasted. Remove from heat; cool.
2
Remove giblets and neck from turkey, and reserve for Bread Gravy (see recipe). Rinse turkey with cold water; pat dry.
3
Rub seasoning mixture in cavity and over entire bird. Cover and chill 8 hours.
4
Prepare charcoal fire in smoker with pan on second level (above normal level).
5
Place empty water pan on top level (do not fill with water). Place food rack on same level over water pan; place turkey on rack. Cover with smoker lid.
6
Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest portion registers 180u00b0. Let stand at room temperature 1 hour before carving.
50
kcal
Calories
2
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup kosher salt, 1 tablespoon fennel seeds, 1 tablespoon black pepper, 1 tablespoon ground red pepper, and more.
Yes, Roasted Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
