Oven-Roasted Turkey with Kinloch Pecan Oil

Oven-Roasted Turkey with Kinloch Pecan Oil

What you'll need:

  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 1 14-pound turkey, giblets removed, washed, and dried
  • Kinloch Pecan Oil, for drizzling
  • Fresh thyme, for garnish



1. Prepare Spice Rub:

  • Mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a bowl.
  • Sprinkle some of the spice rub inside the turkey cavity.

2. Apply Spice Rub to Turkey:

  • Separate the skin from the breast meat, starting at the top of the breast and sliding to the right and left, then working down.
  • Massage some of the rub onto the meat under the skin.
  • Sprinkle the remaining rub on the turkey's skin.
  • Place the turkey on a sheet tray and cover with plastic wrap.
  • Refrigerate overnight or up to 24 hours to allow the flavors to marry.

3. Preheat Oven and Prepare Turkey for Roasting:

  • Set a rack at the lowest position in the oven and preheat to 325 degrees F.
  • Remove the turkey from the refrigerator to bring it to room temperature.
  • Tie the legs together and tuck the wing tips under.
  • Place the turkey in a roasting pan.
  • Drizzle the outside of the turkey with a few tablespoons of Kinloch Pecan Oil and sprinkle with salt and pepper.

4. Roast the Turkey:

  • Roast the turkey for about 3 hours or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.

5. Rest and Carve:

  • Transfer the turkey to a platter.
  • Cover loosely with foil and let it rest for 30 minutes before carving.
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