How Do I Season a Turkey Spanish Style?


Turkey is a wonderful adaptive meat. It accepts different flavors readily, acting as a nearly neutral background to any flavor notes you're developing. The Fusion cooking movement gives you even more options for cooking up a uniquely flavored bird. The fusion culinary style isn't simply East meets West. it's Mexico meets Montana, Italy meets Idaho, and your kitchen meets the world, including Spain. Making a Spanish inspired turkey is relatively easy and very tasty simply by using traditional Spanish spices as a rub.

How Do I Season a Turkey Spanish Style?
(Kyria Abrahams/Demand Media)

Things You'll Need

  • 5 lbs boneless turkey breast
  • Water
  • Paper towels
  • Roasting pan
  • 1 tbsp. butter
  • Extra virgin olive oil
  • 6 tbsp, Spanish paprika
  • 2 tbsp. cumin seeds, ground
  • 1 tsp. cinnamon
  • 1/2 tsp cayenne
  • 4 tsp. cracked pepper
  • 2 tsp. kosher salt
  • Whole peeled orange (opt)
  • Chicken broth
  • Meat thermometer
  • Sour orange sauce (optional)
Step 1

Rinse the turkey inside and out. Pat all surfaces dry with paper towels. Put into a roasting pan. Using your fingers gently loosen the turkey skin, producing a little pouch. Put 1 tbsp. of butter into that pouch under the turkey skin. This keeps the meat moist during cooking.

Kyria Abrahams/Demand Media
Step 2

Pour extra virgin olive oil on the surface of the turkey skin. Massage so that it's evenly coated.

Kyria Abrahams/Demand Media
Step 3

Mix the all the spices together thouroughly. The paprika, cumin, cinnamon and cayenne are all herbs common to a traditional spanish kitchen. Sprinkle them evenly over the surface of the turkey. Additionally, apply the spice mix into the interior of the bird. If you're planning to make an orange sauce, put a whole peeled orange in the middle of the boneless breast. This adds flavor and keeps the meat from drying out.

Kyria Abrahams/Demand Media
Step 4

Pour 2 cups of chicken stock in the bottom of the pan. You can use this later to make the orange sauce. Put the turkey into a preheated 400-degree oven for 15 minutes. Let the skin crisp up (the top begins turning golden brown). Reduce the oven to 350 degrees and cover the roaster pan with either the fitted roaster cover or aluminum. It takes about an hour and a half to cook the 5-pound turkey properly.

Kyria Abrahams/Demand Media
Step 5

Place a meat thermometer in the thickest part of the breast meat. When it reads 165 degrees take the turkey from the oven and let it rest for 10 minutes before carving.

Kyria Abrahams/Demand Media
Step 6

Make your sour orange sauce while the meat rests (if desired). The sauce consists of 1 tbsp. olive oil, one small Spanish onion minced, two cloves fresh garlic minced, 1 cup of fresh squeezed orange juice, 1/8 cup of limejuice, 1 tbsp. of honey, and 2 cups of chicken stock. Simmer this over a medium heat to reduce it by about 1/8 cup. When this begins to boil, add one tablespoon full of cornstarch mixed with an equal amount of cold water slowly for thickening. Serve as a drizzle on top of the carved turkey.

Kyria Abrahams/Demand Media

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