Deviled Turkey

  • Yield 12 servings

Adding some flavorful spices to a plain turkey amp up the flavor on this light-meat meal.

With all the seasonings, this turkey recipe has the best taste. It wouldn't seem right to have Thanksgiving without it. I love to make gravy from the pan drippings and serve it with mashed potatoes.


1 (12-pound) whole turkey, thawed, if frozen
2 tablespoons chopped sage leaves
2 teaspoons curry powder
2 teaspoons garlic powder
2 teaspoons dried parsley leaves
2 teaspoons celery seeds
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
4 dried bay leaves, crumbled
1 to 2 tablespoon salt
1 to 2 tablespoon pepper
1/3 cup vegetable oil


  1. Rinse and pat the turkey dry with paper towels.
  2. Combine the sage, curry powder, garlic powder, parsley, celery seeds, paprika, mustard, allspice, bay leaves, salt, and pepper in a bowl; mix well.
  3. Using a paring knife, make 1/2 -inch slits in the turkey breast, twisting the knife to make a slight gap. Rub the entire surface of the turkey evenly with the oil. Put the sage mixture inside the slits and then rub on the outside. Place any remaining sage mixture inside the cavity. Cover with plastic wrap and refrigerate overnight.
  4. Preheat the oven 325 degrees F. Place 2 inches of water in a large roasting pan at least six inches tall. Place a rack in the pan. Remove the plastic wrap from the turkey and place on the rack, breast side down.
  5. Cook, covered, for 3 hours, or until the internal temperature reaches 180 degrees F. Remove from the oven, place on a cutting board and let stand 15 minutes before slicing.

Leah Kline, Sunset, S.C.



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