Best Paprika Roast Turkey Recipes

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ROAST TURKEY WITH CORN BREAD AND KALE STUFFING AND PAPRIKA GRAVY



Roast Turkey with Corn Bread and Kale Stuffing and Paprika Gravy image

Categories     Onion     turkey     Bake     Thanksgiving     Kale     Fall     Gourmet

Yield Serves 8 with leftovers

Number Of Ingredients 16

For the stuffing
2 large onions, chopped (about 4 cups)
4 ribs of celery, chopped
8 tablespoons unsalted butter
1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
about 4 cups corn bread for stuffing or packaged corn bread stuffing
1 tablespoon crumbled dried sage
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
12 tablespoons unsalted butter, softened
2/3 cup turkey giblet stock or chicken broth
For the gravy
1/3 cup all-purpose flour
1 teaspoon paprika, or to taste
4 cups turkey giblet stock or chicken broth
fresh kale leaves for garnish
paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish

Steps:

  • Make the stuffing:
  • In a large skillet cook the onions and the celery with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)
  • Rinse the turkey inside and out, pat it dry, and season it with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a buttered baking dish and reserve it, covered and chilled. Spread the turkey with 1/2 stick of the butter, season it with salt and pepper, and roast it on a rack in a flameproof roasting pan in a preheated 425°F oven for 30 minutes. In a saucepan melt the remaining 1 stick butter and let it cool. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the melted butter. Roast the turkey, lifting the cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer. During the last hour of roasting bake the reserved stuffing, drizzled with the stock and 1/2 cup of the pan juices and covered loosely. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and let it stand, covered loosely with foil, for 25 minutes.
  • Make the gravy:
  • Skim all but 1/3 cup of the fat from the roasting pan, add the flour to the pan, and cook the roux over moderate heat, whisking, for 3 minutes. Add the paprika and cook the mixture for 30 seconds. Add the stock in a stream, whisking, bring the mixture to a boil, whisking, and salt and pepper to taste. Simmer the gravy, stirring occasionally, for 10 minutes and transfer it to a heated sauceboat.
  • Garnish the turkey with the kale leaves and the paprika leaves.

PAPRIKA ROAST TURKEY



Paprika Roast Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 16

1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved)
Kosher salt and freshly ground pepper
2 teaspoons garlic powder
1 teaspoon dried dill
5 sprigs thyme
3 shallots, halved
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons extra-virgin olive oil
1 green apple, halved and cored
1 head garlic, halved
1/2 bunch fresh dill
1 stick unsalted butter
2 tablespoons sweet paprika
1 teaspoon hot paprika
1/4 cup low-sodium chicken broth, if needed

Steps:

  • Dry-brine the turkey: Pat the turkey dry and put on a rimmed baking sheet. Rub 2 tablespoons salt, 1 teaspoon pepper, the garlic powder and dried dill all over the turkey. Refrigerate, uncovered, overnight.
  • Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Toss the thyme, shallots, carrots, celery and turkey neck with the olive oil in a large roasting pan; set a rack on top. Stuff the turkey cavity with the apple, garlic and fresh dill and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the body. Let sit at room temperature 30 minutes.
  • Roast the turkey 1 hour, then baste with the pan drippings. Roast for 1 more hour, basting every 30 minutes. Melt the butter with the sweet paprika and hot paprika in a small saucepan over medium heat. Brush the turkey all over with about half of the butter. Continue roasting until the skin is crisp and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 15 to 60 more minutes, brushing with more of the butter during the last 10 minutes. (Add the broth to the roasting pan if the drippings are getting too dark.) Remove the turkey from the oven and brush with the remaining butter. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.

ROAST TURKEY WITH CORN BREAD AND KALE STUFFING AND PAPRIKA GRAVY RECIPE | EPICURIOUS.COM



Roast Turkey with Corn Bread and Kale Stuffing and Paprika Gravy Recipe | Epicurious.com image

Watch how to prepare and carve your bird with our streaming video demonstration.

Provided by @MakeItYours

Number Of Ingredients 14

2 large onions, chopped (about 4 cups)
4 ribs of celery, chopped
8 tablespoons unsalted butter
1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
about 4 cups corn bread for stuffing or packaged corn bread stuffing
1 tablespoon crumbled dried sage
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
12 tablespoons unsalted butter, softened
2/3 cup turkey giblet stock or chicken broth
1/3 cup all-purpose flour
1 teaspoon paprika, or to taste
4 cups turkey giblet stock or chicken broth
fresh kale leaves for garnish
paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish

Steps:

  • Make the stuffing:
  • In a large skillet cook the onions and the celery with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)
  • Rinse the turkey inside and out, pat it dry, and season it with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a buttered baking dish and reserve it, covered and chilled. Spread the turkey with 1/2 stick of the butter, season it with salt and pepper, and roast it on a rack in a flameproof roasting pan in a preheated 425°F oven for 30 minutes. In a saucepan melt the remaining 1 stick butter and let it cool. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the melted butter. Roast the turkey, lifting the cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer. During the last hour of roasting bake the reserved stuffing, drizzled with the stock and 1/2 cup of the pan juices and covered loosely. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and let it stand, covered loosely with foil, for 25 minutes.
  • Make the gravy:
  • Skim all but 1/3 cup of the fat from the roasting pan, add the flour to the pan, and cook the roux over moderate heat, whisking, for 3 minutes. Add the paprika and cook the mixture for 30 seconds. Add the stock in a stream, whisking, bring the mixture to a boil, whisking, and salt and pepper to taste. Simmer the gravy, stirring occasionally, for 10 minutes and transfer it to a heated sauceboat.
  • Garnish the turkey with the kale leaves and the paprika leaves.

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