Mix chili powder, coriander,
brown sugar, ginger, garlic powder, onion powder, kosher salt,
cinnamon, allspice, black pepper and cloves in small bowl. Cover
and set aside.
Remove neck and giblets
from body and neck cavities of turkey; refrigerate and reserve
for gravy. Drain juices from turkey; pat turkey dry with paper
towels. Turn wings back to hold down neck skin.
Place turkey, breast-side
up, on flat rack in shallow roasting pan. Rub turkey evenly with
oil and sprinkle with seasoning mixture.
Roast turkey in a preheated
325 degree F oven for about 2 hours. Remove from oven and cover
breast and tops of drumsticks with aluminum foil to prevent overcooking.
Continue to roast for about 1-1/2 hours or until food thermometer
reaches 180 degrees F when inserted deep in thigh.
Let turkey stand 15 minutes
before carving.
Mango Salsa:
4 medium mangoes, peeled, pitted and finely chopped
3 green onions, sliced
3 tablespoons chopped fresh cilantro
1 medium jalapeno pepper, seeded, finely chopped
3 tablespoons freshly squeezed lime juice
3 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine mangoes, onions,
cilantro, jalapeno pepper, lime juice, oil, salt and pepper in
medium bowl. Cover and chill.
Serve spooned over the turkey slices.
Makes 12 servings.
Recipe
and photograph provided
courtesy of Butterball.
