Paprika Spiced Turkey Slow (Printable Version)
Tender turkey infused with smoky paprika and herbs, slow roasted for rich, savory flavor and moist texture.
# Ingredient List:
→ Turkey
01 - 1 whole turkey (10-12 lbs), thawed if frozen
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter, melted
→ Spice Rub
04 - 3 tablespoons sweet paprika
05 - 2 teaspoons smoked paprika
06 - 1 tablespoon garlic powder
07 - 1 tablespoon onion powder
08 - 1 tablespoon dried thyme
09 - 2 teaspoons dried oregano
10 - 2 teaspoons salt
11 - 1 teaspoon black pepper
12 - 1 teaspoon ground cumin
13 - ½ teaspoon cayenne pepper (optional)
→ Aromatics
14 - 1 large onion, quartered
15 - 1 lemon, halved
16 - 4 garlic cloves, smashed
17 - 3 sprigs fresh rosemary
18 - 4 sprigs fresh thyme
→ For the Roasting Pan
19 - 1 cup low-sodium chicken broth or water
20 - 2 carrots, roughly chopped
21 - 2 celery stalks, roughly chopped
# How to Make It:
01 - Preheat the oven to 325°F. Position a rack in the oven's lower third.
02 - Remove giblets from the turkey and pat dry thoroughly with paper towels.
03 - Combine all spice rub ingredients in a small bowl until evenly blended.
04 - Brush olive oil and melted butter all over the turkey, including beneath the skin where accessible. Generously massage the spice rub onto the skin and inside the cavity.
05 - Fill the turkey cavity with quartered onion, lemon halves, smashed garlic, rosemary, and thyme sprigs.
06 - Place chopped carrots and celery at the bottom of a large roasting pan. Pour in chicken broth or water. Set a rack over the vegetables and position the turkey breast-side up on the rack. Tuck wings under the body and secure legs with kitchen twine.
07 - Roast for 3 to 3½ hours, basting occasionally with pan juices. If the breast browns too quickly, lightly tent with foil.
08 - Verify doneness with a thermometer inserted in the thickest thigh; it should read 165°F. Remove from oven and let rest tented with foil for 20-30 minutes to retain juices.
09 - Carve the turkey and serve with pan juices or preferred gravy.
# Expert Advice:
01 -
- The paprika creates this burnished, crackling skin that tastes as good as it looks.
- Slow roasting at a lower temperature means you're almost guaranteed moist, forgiving meat even if timing gets fuzzy.
- Everything comes together in under four hours, making it doable on a busy day without the all-day commitment.
02 -
- Thawing your turkey properly takes days, not hours—plan ahead or you'll be fighting the clock and uneven cooking.
- Don't skip basting; it sounds tedious, but those 30 seconds every 45 minutes make the difference between okay skin and absolutely crackling skin.
- Resting the turkey after cooking isn't optional; it's when the residual heat finishes the cooking process and the meat actually becomes tender.
03 -
- Let your spice rub sit on the turkey for a few hours before roasting if you have time; it helps the flavors penetrate deeper into the meat.
- If you're nervous about timing, remember that a meat thermometer is your actual best friend—the color doesn't matter, the temperature does.