Roasted Turkey With Smoked Paprika Recipes

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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

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.

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