Smoked-Paprika-Rubbed Turkey with Madeira and Shallot Gravy
Thanksgiving dinner will be even more memorable with this succulent turkey as the centerpiece of your table.
¼ c. Spanish smoked paprika
½ c. Kosher salt
1 stick unsalted butter
¾ tsp. Freshly ground pepper
4 c. Corn Bread and Sausage Stuffing
8 c. turkey stock
3 large shallots
¼ c. sifted all-purpose flour
1 c. Madeira
- Place turkey in center of a large roasting pan. Combine smoked paprika and salt in a medium bowl and sprinkle all but 1 tablespoon of mixture in main and neck cavities and all over skin of bird.
- Cover turkey and pan tightly with plastic wrap or aluminum foil and refrigerate for 24 hours. Rinse turkey thoroughly with cold water and pat dry. Pour off any liquid from roasting pan and rinse pan well. Place a rack in pan and let turkey stand on rack at room temperature for 1 hour.
- Set oven rack to lowest position and preheat oven to 375 F. Massage legs and breast with butter. Season turkey with pepper and reserved smoked paprika and salt mixture. Stuff main and neck cavities loosely with stuffing. Tuck neck flap underneath turkey to close and loosely tie turkey legs together.
- Pour 3 cups turkey stock into pan. Roast turkey 45 minutes. Baste with pan juices and reduce heat to 350 F. Continue to roast– basting every 45 minutes and adding stock by the cupful to maintain level of liquid in pan–until a thermometer inserted into thickest part of thigh registers 165 F, 3 to 3 1/2 hours more.
- Transfer turkey to a platter, tent loosely with foil, and let rest for 30 minutes. Pour pan juices into 8-cup measuring cup and allow to settle until most of fat has risen to top.
- Skim fat, discarding all but 1/2 cup. (Remaining degreased pan juices should equal 4 cups; if not, add turkey stock.) Pour reserved fat into roasting pan and set it over two medium-heat burners.
- Scatter shallots in pan and sauté until softened, about 3 minutes. Whisk in flour. Whisk in pan juices and Madeira and bring to a simmer. Continue to simmer until gravy has reduced by a third, about 6 to 8 minutes. Serve turkey with gravy.
TOTAL TIME: 30:00