This turkey was part of my West Asian Thanksgiving dinner. I wanted to serve it without gravy, so I gave it a good dose of spice to make up for the lack of sauce.
I know what you're thinking, and I agree. Gravy is the best part of Thanksgiving, but I just couldn't think of a credible way to make a "west asian" gravy, so I left it out. But coming from a gravy lover, this works, plus with the ultra creamy tahini mashed potatoes, it's really not necessary.
Turkey has a bit of a "taste" that not all of us are fond of, and this spicy rub is the perfect way to bring out the good flavours while masking the bad ones. Turkey breasts also have a tendency to dry out, so I always brine my turkey first, which keeps the meat moist and ensures that it's well seasoned throughout.