Smoked Paprika Roasted Turkey with Gravy

Use the drippings from our Smoked Paprika Roasted Turkey and turkey stock to make a rich and flavorful gravy.
20m
PREP TIME
4hr
COOK TIME
425
CALORIES
15
INGREDIENTS

Servings: 15

Ingredients

INSTRUCTIONS

  • 1 Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl. Reserve 2 teaspoons for the gravy
  • 2 Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the remaining seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup of the stock to the pan; cover loosely with heavy duty foil
  • 3 Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Transfer turkey to platter. Let stand 20 minutes
  • 4 Meanwhile, for the gravy, pour turkey drippings into 4-cup measuring cup. Skim fat. Add enough stock to drippings to measure 4 cups. Melt butter in large saucepan on medium heat. Add flour and reserved 2 teaspoons seasoning mixture. Cook and stir 1 minute. Gradually whisk in stock mixture. Bring to boil. Reduce heat to low; simmer 10 minutes or until thickened. Season to taste, as desired. Serve turkey with gravy

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