Best 2 Roasted Turkey With Smoked Paprika Recipes
If you are looking for a succulent and flavorful turkey dish to impress your family and friends, then a roasted turkey with smoked paprika is an excellent choice. The combination of the rich and savory flavors of smoked paprika with the tender and juicy turkey meat creates a dish that is both visually appealing and incredibly delicious. Not only is this dish perfect for special occasions like Thanksgiving or Christmas, but it can also be enjoyed as a comforting meal on a regular weeknight. In this article, we will guide you through the process of making the perfect roasted turkey with smoked paprika, providing you with tips and tricks to ensure that your turkey turns out moist, flavorful, and golden brown. So, gather your ingredients, preheat your oven, and let's begin our culinary journey!
Here are our top 2 tried and tested recipes!
ROAST PERUVIAN TURKEY
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
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
ROASTED TURKEY WITH SMOKED PAPRIKA
Yield 15 servings
Number Of Ingredients 13
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.
Tips:
- Use a fresh, high-quality turkey. This will ensure that your turkey is moist and flavorful.
- Thaw your turkey properly. If your turkey is frozen, thaw it in the refrigerator for 4-5 days or in a cold water bath for 30 minutes per pound.
- Dry the turkey thoroughly before roasting. This will help the skin to crisp up.
- Season the turkey generously with smoked paprika, salt, and pepper. You can also add other spices and herbs, such as garlic powder, onion powder, or thyme.
- Roast the turkey at a high temperature for 30 minutes, then reduce the heat and continue roasting until the internal temperature reaches 165°F.
- Let the turkey rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the turkey.
Conclusion:
Roasted turkey with smoked paprika is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can ensure that your turkey turns out moist, flavorful, and perfectly cooked.
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