A citrus-salt rub the night before results in a succulent turkey; a sprinkle of paprika adds extra flavor and a deep, dark color.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat turkey dry with paper towels. Tuck wing tips underneath body and place on a roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and orange zests, 2 tablespoons plus 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper; beginning with underside, sprinkle on turkey, including in large cavity. Refrigerate, uncovered, 8 hours (or overnight).

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  • Let turkey sit at room temperature 1 hour. Preheat oven to 425 degrees. Remove rack and turkey from pan, discard accumulated liquid, and add celery, carrots, onion, and 2 cups water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside with a paper towel and loosely fill large and neck cavities with stuffing. Tie legs together with kitchen twine and evenly sprinkle turkey with 2 tablespoons paprika.

  • Place pan in oven, reduce temperature to 375 degrees, and roast 25 minutes. Meanwhile, in a small saucepan, bring orange and lemon juices, cider, butter, and remaining 2 tablespoons paprika to a simmer over medium.

  • Baste turkey with cider mixture; keep remaining warm over low. Continue roasting, basting turkey with cider mixture every 25 minutes (tent turkey with foil if necessary to prevent overbrowning), 2 to 2 1/2 hours. Turkey is done when an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) and center of stuffing reads 165 degrees.

  • Transfer turkey to a platter or cutting board, tent with foil, and let rest 30 minutes before scooping out stuffing and carving turkey. Strain pan juices through a fine-mesh sieve and discard solids. Skim fat and return juices to pan. Set pan across two burners, add 1 cup broth, and bring to a simmer over medium, scraping up browned bits with a wooden spoon. Whisk together flour and remaining cup broth; add to pan, whisking constantly, until gravy is thickened, about 4 minutes. Season with salt and pepper and serve warm with carved turkey and stuffing.

Cook's Notes

A citrus-salt rub the night before results in a succulent turkey; a sprinkle of paprika adds extra flavor and a deep, dark color.

Reviews (1)

65 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 4
Rating: Unrated
11/23/2012
i used this recipe for my Thanksgiving turkey. it was wonderful! the basting liquid made the best gravy i've ever made. it was a bit anxiety provoking use a new recipe on other people's friends but the turkey was a hit. Thank you, Sarah!