Spice-Rubbed Turkey with Cranberry Barbecue Sauce

Preheat oven to 400 degrees F. Coat a large shallow roasting pan and roasting rack with cooking spray. In a small bowl combine brown sugar, paprika, garlic powder, salt, cumin, chili powder, and 3/4 teaspoon of the pepper. Place turkey, bone side down, on rack in prepared pan. Set aside.

Starting at the breast bone of turkey portions, use your fingers to loosen the skin from the meat; leave skin attached at the top. Spread spice mixture evenly under skin over the breast meat. Insert a meat thermometer into thickest part of the breast. (The thermometer should not touch bone.)

Roast turkey, uncovered, on the lower rack of the oven for 20 minutes. Reduce the oven temperature to 350 degrees F; roast for 60 to 90 minutes longer or until juices run clear and turkey is no longer pink (170 degrees F), occasionally spooning pan juices over turkey. Transfer turkey to a cutting board. Let stand, covered with foil, for 10 to 15 minutes before slicing.

Meanwhile, for barbecue sauce, in a medium saucepan cook onion in hot oil over medium heat about 5 minutes or until tender. Add cranberry sauce, chili sauce, vinegar, Worcestershire sauce, and the remaining 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until thickened, stirring occasionally. Serve with the turkey. Makes 10 servings.