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 the turkey and inside the cavity. Tie legs together with kitchen string and tuck wing tips underneath turkey. Place turkey, breast side up, on 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 brown rice stuffing.
Heat pan drippings, pan-roasted vegetables, neck and giblets in roasting pan set over medium heat on the 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 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.
Just because this year’s turkey day has passed doesn’t mean there isn’t plenty to continue celebrating and what better way to continue celebrating the holiday season than by enjoying festive and delicious meals with loved ones. You can never go wrong with a turkey dinner and this Brown Rice Stuffing with Roasted Turkey made with Mahatma® Brown Rice is the perfect meal for any holiday gathering.
Turkey roasted to golden, juicy perfection, rich and creamy homemade pan gravy, and a fluffy and hearty stuffing made with brown rice instead of bread is all you need to impress any dinner guest with classic and incredibly tasty flavors. Sometimes, the classics are all you need for a special meal.
A turkey dinner is quite typical for not only Thanksgiving, but also for Christmas dinner, but do you know why that is? It seems that this tradition dates back to 16th century England when King Henry VIII was the first monarch to have turkey for Christmas dinner and because he loved it so much, it became the new Christmas dinner tradition and that tradition was brought “across the pond” and continues in many American households to this day.