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★ Why You'll Love this Recipe ★
Smoky without a Smoker
Love a smoky turkey but don't own or don't have time to fire up your smoker? Then you must try this delicious smoked paprika rub for your oven-baked turkey. It's easy, yet so flavorful.
Flavorful, Moist, Oven-Roasted Turkey
Get ready to wow your guests with this smoked paprika roasted turkey — a bold, flavorful twist on the classic holiday bird. A smoky paprika and herb rub infuses the turkey with mouthwatering flavor without having to go to the trouble or expense of smoking your turkey.
An Easy, Flavorful Rub
Perfectly seasoned and roasted to golden perfection, while locking in all the juicy goodness, this oven-baked turkey will be the showstopper of your holiday table.
This simple rub adds amazing flavor without all the work. This is a great go-to recipe if you're looking to simplify Thanksgiving cooking without sacrificing flavor.
★ Ingredients You'll Need ★
This smoky roasted turkey comes together using a quick blend of dried spices, fresh herbs, aromatics, and citrus.
The rub includes: smoked paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper and ground mustard.
★ How to Make this Recipe ★
This oven-roasted yet smoky turkey is simple to prep.
Here's a look at the steps to make the rub and bake:
- Blend dried spices together to make the rub.
- Brush turkey with oil.
- Rub seasonings all over the skin of the turkey.
- Stuff turkey with herbs, celery, and orange. Place on roasting pan.
- Pour broth in roasting pan. Cover loosely with foil or lid and bake.
- Baste every hour with drippings until done then let rest, slice and serve.
★ Tips & FAQs ★
Tips for Making Roasted Turkey with Smoked Paprika:
- Pat the Turkey Dry: Make sure to pat the turkey dry with paper towels before applying the spice rub. This helps the skin crisp up beautifully in the oven.
- Use a Meat Thermometer: To avoid undercooked or overcooked turkey, use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the breast.
- Let it Rest: After roasting, let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute, making the meat more tender.
- Baste for Moisture: Baste the turkey every hour (after the first hour) with its own juices or melted butter to keep the skin moist and flavorful throughout the cooking process.
Use a meat thermometer to check the temperature. You want the turkey to be right at 165ºF. I highly recommend a digital meat thermometer to get an instant read.
Test two separate spots with the meat thermometer:
The thickest part of the breast: Insert the thermometer into the thickest part of the breast, being careful not to touch bone, as that can give an inaccurate reading.
The innermost part of the thigh: Place the thermometer deep into the thick part of the thigh, again avoiding the bone.
Smoky turkey pairs perfectly with classic sides like roasted vegetables, mashed potatoes, and cranberry sauce. For something different, try serving it with grilled corn, spiced sweet potatoes, or a zesty citrus salad.
Yes! If you're using a smoker, follow the same seasoning steps, and cook the turkey low and slow in the smoker for added smoky flavor. Smoked paprika enhances the richness of a smoked turkey beautifully.
Store leftover turkey within 2 hours of cooking by carving it into smaller portions and placing it in airtight containers or wrapping tightly.
To keep it moist, add a little gravy or broth, and eat within 3-4 days or freeze for up to 3 months. When freezing, use freezer-safe containers and label them with the date.
★ More Thanksgiving Recipes ★
Planning Thanksgiving dinner?
Browse all my easy Thanksgiving recipes and use my Thanksgiving meal planner!
This Roasted Turkey with Smoked Paprika recipe was featured on South Your Mouth!
Roasted Turkey with Smoked Paprika
Ingredients
Dry Rub
- 17 lb whole turkey thawed
- 3 tablespoon olive oil
- 2 tablespoon smoked paprika
- 1 ½ tablespoon Italian seasonings
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 1 teaspoon ground mustard
Aromatics
- 2 stalks celery cut into 2" pieces
- 1 orange quartered
- 1 yellow onion quartered
- 3 sprigs fresh rosemary, thyme, and/or sage use any combination you'd like
For Basting
- 2 cups chicken broth
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Instructions
- Preheat oven to 325ºF. Place oven rack in the lower third of the oven. Remove upper racks.
- Prep the turkey. Remove giblets and pat the turkey dry with paper towels, inside and out.
- Make and add the rub. In a small bowl, mix the seasonings; smoked paprika, Italian seasonings, garlic powder, onion powder, mustard, salt, and pepper. Sprinkle the spice mixture all over the turkey, including under the skin and inside the cavity and rub it.
- Add aromatics. Place orange slices, onion, celery, and fresh herbs inside the turkey’s cavity.
- Tie the legs. Tie legs together with kitchen twine and tuck the wing tips under the body of the turkey to ensure even roasting.
- Prep roasting pan. Place the turkey in the roasting pan. Pour chicken broth into the bottom of the roasting pan to keep the turkey moist.
- Roast the turkey. Cover turkey loosely with aluminum foil or the roast pan lid.After one hour, start basting the turkey with drippings from the pan every 30 minutes. Roast for approximately 3 to 3.5 hours, or until the internal temperature reaches 165ºF in the thickest part of the thigh.
- Let rest. Once the turkey reaches the correct internal temperature, remove it from the oven and let it rest loosely covered in foil for 20-30 minutes before carving. Don't skip this step! Resting is key to a moist turkey.
Notes
- Be sure to leave enough time for the turkey to rest before you cut into it. This is key to letting the juices redistribute making your turkey perfectly moist.
- You might be surprised to learn that 20-30 minutes is ideal for a large turkey to rest. Larger than 17lbs and you should definitely give it 30 minutes, possibly longer! So, be sure to build this into your cook time.
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