Paprika Spiced Turkey Dish (Printable Version)

Succulent turkey infused with smoky paprika and aromatic herbs for a flavorful main course.

# Ingredient List:

→ Turkey

01 - 1 whole turkey breast, skin on (approximately 3.3 lbs)

→ Marinade & Spices

02 - 3 tbsp smoked paprika
03 - 1 tbsp sweet paprika
04 - 2 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
08 - 1 tsp ground black pepper
09 - 2 tsp kosher salt
10 - 2 tbsp olive oil
11 - Zest and juice of 1 lemon

→ Aromatics

12 - 4 cloves garlic, minced
13 - 1 large onion, quartered
14 - 1 lemon, sliced
15 - Fresh parsley or thyme sprigs (optional for roasting cavity)

# How to Make It:

01 - Preheat oven to 350°F.
02 - Combine smoked paprika, sweet paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, kosher salt, olive oil, lemon zest, and lemon juice in a small bowl to form a paste.
03 - Pat turkey breast dry using paper towels. Gently loosen the skin and spread half the spice paste beneath the skin; rub the remaining paste evenly over the top surface.
04 - Place minced garlic, quartered onion, lemon slices, and optional herb sprigs into a roasting pan. Set the turkey breast on top, skin side up.
05 - Roast in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until internal temperature reaches 165°F, basting once or twice with pan juices during cooking.
06 - Remove from oven and loosely cover with foil. Let rest for 10 to 15 minutes before slicing.
07 - Serve turkey with pan juices and fresh herbs as desired.

# Expert Advice:

01 -
  • The paprika creates a deeply smoky crust that keeps the turkey incredibly juicy inside—a contrast that feels almost luxurious on your fork
  • You can have this elegant main course ready in under two hours, which means impressing people without the all-day commitment
  • It's naturally gluten-free and dairy-free, so you're not compromising flavor for dietary needs
02 -
  • Don't skip the resting period—I learned this the hard way when I sliced too early and watched all those precious juices run onto the cutting board instead of staying in the meat
  • A meat thermometer is non-negotiable. Paprika browns beautifully and quickly, which can fool you into thinking the meat is done when it's not
  • Loosening the skin before applying the rub makes an enormous difference—it lets the spices penetrate the meat rather than just sitting on the surface
03 -
  • If you're short on time, skip the long marinade, but never skip patting the turkey completely dry—this single step makes the biggest difference in browning
  • The secret to juicy turkey is basting. Those pan juices keep working magic every time you brush them over the bird

Go Back