Spicy Roast Turkey

This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of alton brown's good eats turkey. the photograph that i included is actually a deboned bird that made for thanksgiving 2003. the turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!!

Steps

Mix the spices into the mayonnaise until thoroughly blended.

Tuck back the wings and slather the spicy paste all over the turkey , massaging it into the bird.

Roast on lowest rack of the oven at 500f for 30 minutes.

Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle , insert a thermometer into thickest part of the breast and return it to oven.

Reduce the oven temperature to 350f.

Roast until the turkey temperature reaches 161f.

Remove the turkey from the oven and let it rest , loosely covered for at least 15 minutes before carving.

Ingredients

mayonnaise, paprika, cayenne pepper, black pepper, salt, onion powder, oregano, thyme, garlic powder, turkey