© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp Italian seasoning
2 tbsp Sicilian sea salt
1 tbsp coarse grind black pepper
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp ground mustard
1 (12 to 14 lb) WHOLE TURKEY fresh or frozen, thawed
2 Ribs celery, cut in 3-inch lengths
1 Medium onion, qtered
1 Medium orange, qtered
2 Turkish bay leaves
1 tbsp olive oil
Smoked Paprika Rub
Mix together first six ingredients in small bowl.
Turkey
Place oven rack in lowest position. Preheat oven to 325 degrees F. Place V-shaped roasting rack in a shallow heavy roasting pan.
Pat turkey dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon smoked paprika rub inside turkey. Fill cavity with celery, onion, orange and bay leaves.
Brush turkey with olive oil. Spread remaining smoked paprika rub over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover turkey loosely with heavy duty foil.
Place turkey in roasting pan on lowest oven rack. Roast turkey 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165 degrees F, 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.
Total Calories 425
Total Fat 21 g
Cholesterol 169 g
Sodium 883 mg
Total Carbohydrates 1 g
Protein 58 g