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Spice-Rubbed Roast Turkey

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    Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in the gravy, giving it a mysterious richness.
    Martha Stewart Living, November 2009
    • Yield Serves 10 to 12
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    Ingredients

    • 1 whole fresh turkey (20 to 24 pounds)
    • Shiitake-Mushroom Stuffing and Sausage Stuffing, room temperature
    • 2 navel oranges, halved
    • Coarse salt
    • 1/4 cup plus 2 tablespoons ground Aleppo pepper (kalustyans.com) or paprika, plus more if desired
    • 4 ounces (1 stick) unsalted butter, melted
    • 1 cup dry white wine
    • Persimmons, for garnish (optional)
    • Fresh sage, for garnish (optional)

    Directions

    1. Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
    2. Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
    3. Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy (recipe follows). Carve turkey. Garnish with persimmons and sage if desired.

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