Turkey with paprika in the oven

Votes: 2

Time: 4 hours.
Complexity: average
Servings: 8-10

The night before roasting, rub the entire surface of the turkey with a dry curing mixture made with black pepper, garlic powder, and dried dill and refrigerate overnight. Leave the turkey uncovered to allow the skin to dry thoroughly and become super crispy and golden brown after roasting. Then, stuff the turkey with an apple, a split head of garlic, and a bunch of fresh dill and roast it on a bed of thyme, onion, celery, and carrots. Just before it's ready, begin brushing the bird with melted butter mixed with sweet and hot paprika. The meat will be incredibly juicy and flavorful, and the crust will be deliciously crispy and savory.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 turkey weighing 5.5-6.5 kg, defrosted; if frozen, remove giblets (set aside neck)
2 tsp garlic powder
1 tsp. dried dill
5 sprigs of 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 of garlic, cut in half
Half a bunch of fresh dill
110 g unsalted butter
2 tbsp. sweet paprika
1 teaspoon hot paprika
1/4 cup lightly salted chicken broth, as needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, garlic powder, dill, thyme, shallots, carrot, celery, apples, garlic, butter, paprika, bouillon

Cooking the dish according to the recipe:

Rub the turkey with a dry brine:

Pat the turkey dry and place it on a rimmed baking sheet. Season the entire surface of the bird with 2 tablespoons of salt, 1 teaspoon of black pepper, garlic powder, and dried dill. Refrigerate, uncovered, overnight.
Place a rack in the bottom of the oven, remove the other racks, and preheat the oven to 350°F (175°C). Combine the thyme, shallots, carrots, celery, and turkey neck with olive oil in a large roasting pan; place a rack on top. Place the apple, garlic halves, and fresh dill in the turkey cavity and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the turkey. Let it rest at room temperature for 30 minutes.

Roast the turkey for 1 hour, then baste with the rendered fat from the roasting pan. Roast for another hour, basting every 30 minutes. In a small saucepan over medium heat, melt the butter with the sweet and hot paprika. Brush the turkey with about half the butter. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thigh registers 160°F to 175°F (71°C to 74°C), another 15 to 60 minutes, basting with butter during the last 10 minutes. Add broth to the roasting pan if the rendered fat is burning. Remove the turkey from the oven and baste with the remaining butter. Transfer the turkey (on a rack) to a rimmed baking sheet and let rest for 30 minutes, then carve. Use the rendered fat in the roasting pan to prepare gravy.

Note

Dry brine the turkey the night before.