The first time I made this roast turkey it seemed like I used an unreal amount of paprika– but it was so fabulous! It also gives the gravy beautiful dark, rich color. My father-in-law said that it was the best turkey he has ever had! 🙂
I rubbed the paprika inside and outside the turkey prior to roasting. Despite being tented with foil, the paprika became quite dark. Next time, I would rub it under the skin rather than on top, even though the skin was quite delicious. The meat was very moist and flavorful which I attribute to using a brined turkey (Trader Joe’s) and using an in-oven thermometer which turns off the oven when the meat reaches 165 degrees. Perfect. This recipe was adapted from Martha Stewart Living.
- 1 whole fresh turkey (20 to 24 pounds) (I used 21 pounds)
- 2 navel oranges, halved (I used 4 small organic navel oranges)
- Coarse salt
- 1/4 cup plus 2 tablespoons ground Aleppo pepper or paprika, plus more if desired
- 4 ounces (1 stick) unsalted butter, melted
- 1 cup dry white wine
- 2 cups chicken stock
- Preheat oven to 325 degrees on convection. Pat turkey dry with paper towels. Let stand at room temperature for 1 hour. Tuck wings under turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Transfer to a large roasting pan. Squeeze 1 orange (2 if small) over turkey. Gently rub seasonings into turkey, including under and on top of the skin. Pour stock into the bottom of the roasting pan.
- Heat juice of remaining orange(s), butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
- Let turkey stand for 30 minutes. Transfer to a platter or large cutting board; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey.
One Year Ago: