Herb Paprika Roast Turkey

December 11, 2011

This is a relatively straightforward way to make a turkey. Enjoy!

You will need:

  • 1 stick of butter at room temperature + 1/4 c butter, melted
  • 1/4 c fresh sage, finely chopped
  • 3 T fresh rosemary, chopped
  • 2 lemons, zested and halved
  • 1 t paprika
  • Salt and pepper
  • 1 turkey

Then you will…

  1. Mix together the room temperature stick of butter with the sage, zest and paprika. Allow to chill until slightly hardened and easy to work with.
  2. Clean your turkey, rinsing with cold water. Pat dry.
  3. Rub half of the compound sage butter under the turkey’s skin. Rub the other half on top.
  4. Season the bird liberally with salt and pepper.
  5. Stuff the lemon halves in the cavity and any extra fresh herbs.
  6. Preheat oven to 375 degrees and add 1/4-inch of hot water to your roasting pan.
  7. Bake the turkey for one hour, basting every 20-25 minutes.
  8. Turn the heat down to 325 degrees and continue baking. Add the remaining butter to the bottom of the pan to assist in the basting.
  9. Your turkey is done when the internal temperature reaches 165 degrees. For an 18 lb bird, that would be roughly another 2 1/2 hours longer.
  10. Allow your turkey to rest out of the oven for 15 minutes before carving.


One comment

  1. […] to be very popular these days. I figured I would give it a shot this year, and so I updated my herb paprika roast turkey recipe. It’s got the same mixture of flavors but there is an extra salt rub about 24 hours […]

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