Paprika Roast Turkey Recipes

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CLASSIC ROAST TURKEY



Classic Roast Turkey image

Provided by Food Network Kitchen

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt and freshly ground pepper
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs sage, plus 1 tablespoon chopped leaves
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
2 teaspoons paprika
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
  • After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

OVEN-ROASTED TURKEY



Oven-Roasted Turkey image

Provided by Patrick and Gina Neely : Food Network

Time 3h50m

Yield 10 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 14-pound turkey, giblets removed, washed and dried
Extra-virgin olive oil, for drizzling
Fresh thyme, for garnish

Steps:

  • Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
  • Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

SAVORY HERB RUB ROASTED TURKEY



Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons McCormick® Sage, Rubbed or 2 tablespoons McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil
.

Steps:

  • 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

ROASTED TURKEY WITH SMOKED PAPRIKA



Roasted Turkey with Smoked Paprika image

Yield 15 servings

Number Of Ingredients 13

2 tablespoons McCormick Gourmet™ Italian Seasoning
2 tablespoons McCormick Gourmet™ Sicilian Sea Salt
1 tablespoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 tablespoon McCormick Gourmet™ Paprika, Smoked
2 teaspoons McCormick Gourmet™ Garlic Powder, California
2 teaspoons McCormick Gourmet™ Mustard, Ground
1 whole turkey, 12 to 14 pounds, fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 McCormick Gourmet™ Bay Leaves, Turkish
1 tablespoon olive oil
1/2 cup Kitchen Basics® Original Chicken Stock

Steps:

  • Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.
  • Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add stock to pan; cover loosely with heavy duty foil.
  • Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.

ROAST PERUVIAN TURKEY



Roast Peruvian Turkey image

This is one of the juiciest and most flavorful turkeys I've ever made! The rub forms a crust that locks in all the juices, even in the driest part of the breast meat. I served some of it plated up with sweet potato chunks and black beans and some of it covered with rich pan gravy.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 5h15m

Yield 12

Number Of Ingredients 20

1 (12 pound) whole turkey, neck and giblets removed
½ cup ground cumin
½ cup soy sauce
½ cup white vinegar
⅓ cup vegetable oil
12 cloves garlic, peeled
3 tablespoons paprika
2 tablespoons freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons kosher salt, or as needed
1 tablespoon vegetable oil
2 teaspoons water, or as needed
1 (8 ounce) container creme fraiche
1 cup chicken broth
1 lime, juiced
2 jalapeno peppers, stemmed
½ cup chopped fresh cilantro
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
  • Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
  • Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
  • Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
  • Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.

Nutrition Facts : Calories 840.7 calories, Carbohydrate 7 g, Cholesterol 291.6 mg, Fat 47.3 g, Fiber 1.9 g, Protein 93.5 g, SaturatedFat 14.9 g, Sodium 1266.6 mg, Sugar 1.4 g

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