News & Events



June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Spicy Roasted Turkey

By Dee Singh

Have you tried to spice up your turkey?

Here is a tried and true recipe that is delicious:


  • 14 to 20 pound young turkey

For the brine:

  • 1 cup kosher salt or table salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 2 teaspoons Chipotle chile powder
  • 3 teaspoons chopped garlic
  • 1 gallon iced water
  • For the aromatics:
  • 1/2 onion, diced
  • ¼ teaspoon of ground cinnamon and coriander
  • Stem of fresh sprigs rosemary
  • Stem of fresh sage
  • Canola oil or peanut oil


Combine the vegetable stock, salt, brown sugar, peppercorns, chipotle powder, and garlic in a stockpot over medium heat. Stir occasionally and bring to a boil. Then remove the brine from the heat and refrigerate it.

Combine the brine and the ice water in a food grade bucket. Place the turkey breast side down in brine. Cover and refrigerate or set in a cool area for 8 to 12 hours. Turn the bird once to make sure the brine is covering the entire turkey one day before the roasting!

Preheat the oven to 475 degrees F. Remove the bird from brine and rinse inside and outside; with cold water.

Discard the brine.

Stuff the turkey's cavity with onion, ground cinnamon/coriander, along with the rosemary and sage. Rub the turkey’s skin with oil for a crisp skin and also it will hold the moisture inside the bird.

Roast the turkey on the lowest level of the oven at 475 degrees F for 30 minutes. Insert a meat “probe-type” thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees F. A 14-18 pound bird should require about 3 hours of roasting. The turkey is ready when the internal temperature reaches 165 degree.


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