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Latin Spice Rubbed Turkey

Serves: 10-12 people
Time: 3 hours

Ingredients

1 8-10 lb. Turkey, fresh or defrosted
¼ cup sesame seed
1 Tablespoon cumin seeds
1 Tablespoon dried ancho or chipotle peppers
½ teaspoon crushed red pepper
½ Tablespoon achiote or paprika
Salt and pepper to taste
1 Tablespoon honey
2 Tablespoons olive oil 
1 head of garlic, peeled
2 cups diced red onion
2 cups celery diced
1 cup diced carrots
4 cups low-fat chicken broth or water

Directions

Preheat oven to 400 or 450 degrees

Wash turkey and set aside. In a medium sauté pan, add sesame seed, cumin, chipotle, crushed pepper, and achiote. Toast all the spices over low heat for about 3 minutes, moving the spices in the pan the whole time to avoid burning the spices.

Transfer the spices to a grinder and grind the spices to a fine consistency.  Add salt and pepper, honey and oil and mix well. Rub the turkey with the mixture and place in the refrigerator and let marinate for at least one hour.

Place garlic, onion, celery, and carrots in the bottom of a roasting pan and mix well.  Place turkey on top of the vegetables.  Place in the oven, cook it at the higher temperature for about 20 minutes or until skin is golden brown, then add broth or water.  Cover with foil and turn down the heat to 350 degrees and cook it until the thermometer reads 165 degrees.  Make sure you do not overcook the turkey.

When turkey is ready, remove from pan and puree all the vegetables with juice.  If you don’t have enough, add more stock and puree until smooth.  Strain and serve as gravy.