Kona Coffee Spiced Roast Turkey

Two to three days before serving, season the bird. Wash turkey, dry with paper towels. For a 15-pound turkey, mix together 12 tablespoons Kona Coffee Spice, 3 tablespoons Hawaiian Spice and 3 tablespoons Pele’s Fire and rub inside and out and under breast skin. 

- Cover and refrigerate.

- On serving day, preheat oven to 325° F. 

- Place a rack (flat or V- shape) in roasting pan

- Add 2 to 3 cups of water or white wine to roasting pan. 

- Place turkey breast-side down on the rack so the juices run to the breast. 

- Cook until the bottom is browned, then, wearing oven gloves, flip turkey breast-side up.

I- f skin begins to darken too rapidly, tent turkey with aluminum foil over breast and wings. 

Roasting time is according to package directions or a reliable cookbook.

Liquid will slowly evaporate during roasting. To maintain moisture, add more liquid to pan when necessary. When turkey is done (165° in breast; 175° in thigh; juices run clear, leg wiggles easily), remove from oven, tent loosely with foil and allow meat to rest 30 minutes so juices return to extremities.

Carve and serve.