November 24, 2010

Roasted Turkey with Smoked Paprika

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey. Everyone will be thankful for this centerpiece of the holiday table.

Makes 15 servings.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes

2 tbsp. McCormick® Gourmet Collection Italian Seasoning
2 tbsp. McCormick® Gourmet Collection Sicilian Sea Salt
1 tbsp. McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 tbsp.  McCormick® Gourmet Collection Paprika, Smoked
2 tbsp.  McCormick® Gourmet Collection Garlic Powder
2 tbsp.  McCormick® Gourmet Collection 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 Collection Turkish Bay Leaves
1 tbsp. olive oil

1. 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.

2. Rinse turkey; pat dry. 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 1/2 cup water to pan; cover 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°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.

Test Kitchen Tip: For easy cleanup, line roasting pan with heavy duty foil.

found on

Calories: 425
Fat: 21 g
Carbohydrates: 1 g
Cholesterol: 169 mg
Sodium: 883 mg
Fiber: 1 g
Protein: 58 g

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