Description
A bold, New Orleans-inspired roast turkey featuring a spicy smoked paprika and butter rub. Infused with the aromatic ‘Holy Trinity’ of vegetables for maximum juiciness.
Ingredients
Scale
- 12–14 lb whole turkey
- 1 cup unsalted butter, softened
- 3 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 2 tbsp garlic powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp dried thyme
- 1 large onion, quartered
- 3 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 lemon, halved
Instructions
- Preheat oven to 425F (218C).
- Pat the turkey completely dry with paper towels.
- Combine softened butter, smoked paprika, cayenne, garlic powder, salt, pepper, and thyme in a bowl.
- Loosen the skin over the breast and rub half the butter mixture directly onto the meat; rub the remaining butter over the skin.
- Stuff the cavity with quartered onion, celery, bell pepper, and one lemon half.
- Place turkey in a roasting pan and roast at 425F for 30 minutes.
- Reduce oven temperature to 325F (163C) and roast until a meat thermometer reads 165F in the thickest part of the thigh.
- Remove from oven and let rest for 30 minutes before carving.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Creole