Rating: 4 stars
213 Ratings
  • 5 star values: 86
  • 4 star values: 63
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 4

Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.

Martha Stewart Living, November 2009

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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. Carve turkey. Garnish with persimmons and sage if desired.

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Reviews (1)

213 Ratings
  • 5 star values: 86
  • 4 star values: 63
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 4
Rating: Unrated
11/11/2014
Yum! This turkey was really fun to make. We used paprika instead of Aleppo pepper, and the bird came out of the oven a gorgeous crimson! Besides the color, my guests also loved the flavor.