Lunch: Spice-Rubbed Roast Turkey

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.

Ingredients

1 whole fresh turkey
Shiitake-Mushroom Stuffing and Sausage Stuffing
2 navel oranges
Coarse salt
1/4 c. plus 2 tablespoons ground Aleppo pepper or paprika
4 oz. unsalted butter
1 c. dry white wine
Persimmons
fresh sage

Instructions

Preheat oven to 375 degrees F. 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.
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 F, 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 F, 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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