1 Tblsp. plus 1/2 tsp. ground cumin
1 Tblsp. salt
1 tsp. black pepper
1 turkey (16 to 18 lbs.)
2 Tblsp. vegetable oil
4 cloves garlic, peeled and crushed
2 to 3 cups chicken broth
1/4 cup bourbon
3 Tblsp. all-purpose flour
1/4 tsp. liquid hot-pepper sauce
Heat oven to 450 degrees.
Mix 1 Tblsp cumin, salt and pepper in a small bowl. Rub outside of turkey with oil. Season inside with half the cumin mixture and the crushed garlic. Rub rest of cumin mixture over outside of turkey. Place turkey, breast side up, in large roasting pan.
Roast in 450 degree oven 30minutes. Lower to 375 degrees. Roast about 2 hours, or until instant-read thermometer inserted into thigh without touching bone registers 170 degrees. Remove from pan. Let sit 20 minutes.
Pour off pan juices into 1-qt. measure. Skim off fat, reserving 1 1/2c Tblsp. fat. Add broth to juices to equal 3 cups. Stir in the bourbon.
Spoon reserved fat back into roasting pan. Stir in flour, 1/2 tsp. cumin; cook, stirring, over medium heat 1 minute. Stir in broth mixture. Bring to boil, stirring. Reduce heat; simmer, stirring, 5 minutes, until slightly thickened. Strain into bowl; add pepper sauce. Serve with turkey.
