Spice-Rubbed Roast Turkey

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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
  1. 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.
  2. 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.)
  3. 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.

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One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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