Hot Roast Turkey

Posted October 8, 2016 by Stephanie
hot roasted turkey - www.iamafoodblog.com

juicy roast turkey - www.iamafoodblog.com

juicy roast turkey - www.iamafoodblog.com

juicy roast turkey - www.iamafoodblog.com

juicy roast turkey - www.iamafoodblog.com

juicy roast turkey - www.iamafoodblog.com

Are you guys turkey fans? I’m a HUGE turkey lover. I know a lot of people only eat turkey because of tradition, but I really love the stuff! This year my mom isn’t hosting her typical Thanksgiving. There won’t be any turkey, just a hot pot extravaganza. Truth be told, I’m really, really looking forward to that as well, but I couldn’t resist roasting up a turkey too, just because.

We went on a hunt for a small turkey, hitting up two stores before finding a 11 pounder. On the small side, for a turkey, but still kinda sort of huge for someone with a turkey craving. Oh well! I asked the meat guy if they had any other smaller turkeys coming in, but he said that all the turkeys this year were really big.

This turkey recipe reminds me of rotisserie chicken, so if you’re into rotisserie chicken, you’ll be into this turkey! We ate about 1/2 a breast and now the rest is in the fridge, just waiting to be eaten…Kinda makes me feel safe and cozy knowing we have turkey in the fridge :)

Have a cozy Thanksgiving Canadians friends!

Hot Roast Turkey Recipe
yield: one turkey

  • 1 cup mayonnaise
  • 2 tablespoons paprika
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄2 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 turkey of choice, preferably on the small side

slightly adapted from food.com

In a small bowl, mix together the mayo and spices. Brush or use your hands to spread all over the turkey, being sure to rub the turkey everywhere.

Place the turkey, breast side up, on a v-rack or regular rack inside a roasting pan.

Move the oven racks so that there’s room in the oven for the turkey. You want the turkey to roast on the lowest rack in the oven. Preheat the oven to 500°F. We’re going to give it a blast of heat to crisp up the skin, then turn it down. Bake for 20-30 minutes, then lower the heat to 350°F. Cover the breast with a foil tent and continue roasting until the turkey registers 161°F in the breast and 171°F in the thigh.

At this point, if you want to crisp up the skin some more, turn the oven back up to 500°F and remove the foil. Keep an eye on it, it can turn brown very quickly.

Remove from the oven and let rest for 15-20 minutes. The bird will continue to cook and come up to temperature – you want the breast at 165°F and the thigh at 175°F.

Carve and enjoy!

Note: My turkey was 11 pounds. Adjust roasting time accordingly for larger birds. Just make sure to check at the 2.5 mark and keep checking from there.

I brushed off the spices and mayo because I didn’t like the way they looked on the skin. It was still super moist and tasty, just personal preference, so if you want to leave it on, feel free. It does end up looking a little like blackened turkey though – you can kind of see what I mean in some of the pictures.


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