Roasted Turkey with Moroccan Spice Rub

Roasted Turkey with Moroccan Spice Rub

1 small whole turkey (8-12 lbs)

2 small oranges

2 whole cinnamon sticks

1 whole clove

1 bay leaf

2 T olive oil

1 T hot paprika

1 T ground cumin

1 t ground cinnamon

1 ½ t ground turmeric

1 T salt

1 ½ c chicken stock (plus more, if needed)

Preheat oven to 325ºF.  Remove gizzards and neck.  Rinse turkey and pat dry.  Place in roasting pan.  Poke a small hole in each orange with knife and stuff into cavity.  Add cinnamon sticks, clove, and bay leaf.  Tie turkey legs together with kitchen twine.  Rub bird with oil.  In small bowl, combine cumin, paprika, cinnamon, turmeric, and salt; rub mixture evenly onto bird.  Pour sock into pan, being careful not to get any on bird.  Roast 2 ½ hours, basting every 45 minutes with pan drippings.  If pan gets too dry, add more stock ½ c at a time.  Thermometer should read 175ºF into thickest part of thigh.  Let rest 30 minutes before carving.