Preheat oven to 400ºF. Stir together oil, cumin, chili powder, garlic powder, salt and pepper; set aside. Add onion, celery, carrot and garlic to roasting pan; set aside.
Remove turkey giblets and neck from turkey; add to roasting pan. Pat turkey dry with a paper towel. Rub spice mixture all over turkey and inside cavity. Tie legs together with kitchen string and tuck wing tips underneath turkey. Place turkey, breast side up, on a rack in roasting pan. (Can be covered and refrigerated for up to 1 day.)
Roast in lower third of oven for 30 minutes. Reduce temperature to 350°F; cook for 1 1/2 to 2 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F.
Remove kitchen string; transfer turkey to serving platter. Tent loosely with foil; let stand for 30 minutes.
Meanwhile, skim any fat from pan juices in roasting pan and reserve for rice stuffing.
Heat pan drippings, pan-roasted vegetables, neck and giblets in roasting pan set over medium heat on stovetop. Stir in wine, scraping up any brown bits from bottom of pan; bring to boil. Boil for 2 minutes; stir in broth and return to boil. In a small bowl, whisk together 1/2 cup water and flour until smooth. Gradually whisk into pan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until thickened. Strain before serving.
Meanwhile, cook rice according to package directions; set aside. In large skillet set over medium heat, cook bacon, beef, pork, salt and pepper for 8 to 10 minutes or until browned and cooked through. Stir in onion, celery, apple, thyme and garlic; cook for 5 to 8 minutes or until slightly softened. Stir in 1 cup broth and wine; bring to boil. Reduce heat to low; cook for 8 to 10 minutes or until vegetables are tender and very little liquid remains in pan.
Remove from heat. Stir in rice, remaining broth, olives, nuts, dried fruit and cilantro.
Transfer to greased 13- x 9-inch baking dish. Cover with foil. Bake in 350°F oven for 30 to 40 minutes or until heated through. Slice turkey; serve with rice stuffing and pan gravy.
For make-ahead, assemble the rice stuffing; cover and refrigerate for up to 1 day.
No matter if you’re an expert or a beginner in the kitchen, this fool-proof recipe will get you delicious results that will wow your family and friends!
-Before beginning, make sure you have everything ready, roasting a turkey is a slow process, so give it the time it needs and you won’t regret it.
-To prepare your turkey, it’s important that you first make sure it’s dry, and then add your seasoning mix with oil. If it’s wet, the water and oil won’t mix and it will fall to the bottom of the pan and not over the turkey!
-All ovens are not created equal so use our instructions but keep cooking until your turkey reaches the correct temperature, which should be 165°F in the thickest part of the inner thigh.
-Get others involved, this is the perfect opportunity to have helping hands in the kitchen assemble stuffing ingredients or cook the rice while the turkey is roasting.
These recipes work wonderfully for Thanksgiving or any other festive holiday meal!