Sunday, March 13, 2016

Smoked Paprika Roasted Turkey With Gravy

Ingredients for 15 servings

¼ cup flour
¼ cup (½ stick) butter
1 tablespoon black pepper 
1 onion, quartered
1 orange, quartered
1 tablespoon olive oil
1 tablespoon paprika
1 whole turkey, 12 to 14 pounds, fresh or frozen, thawed
2 bay leaves
2 ribs celery
2 tablespoons Italian seasoning
2 tablespoons sea salt
2 teaspoons garlic powder
2 teaspoons mustard
4 cups turkey stock, divided


Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl. Reserve 2 teaspoons for the gravy.

Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the remaining seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add ½ cup of the stock to the pan; cover loosely with heavy duty foil.

Roast 1 hour. Remove foil. Roast 2 to 2 ½ hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Transfer turkey to platter. Let stand 20 minutes.

Meanwhile, for the gravy, pour turkey drippings into 4-cup measuring cup. Skim fat. Add enough stock to drippings to measure 4 cups. Melt butter in large saucepan on medium heat. Add flour and reserved 2 teaspoons seasoning mixture. Cook and stir 1 minute. Gradually whisk in stock mixture. Bring to boil. Reduce heat to low; simmer 10 minutes or until thickened. Season to taste, as desired. Serve turkey with gravy.

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