Roasted Turkey with Smoked Paprika Dry Rub
A 12- to 14-pound whole turkey roasted low and slow with a fragrant spice rub featuring smoked paprika, garlic, and mustard. The bird is stuffed with aromatic celery, onion, orange, and bay leaves, then basted in its own juices for golden, moist meat. This version emphasizes McCormick Gourmet organic seasonings for depth and uses a classic low-temperature method to ensure even cooking and a tender result. Ideal for Thanksgiving or holiday gatherings when you want a reliable, flavorful centerpiece that impresses without fussy techniques.
Ingredients
- 2 tbsp Italian seasoning, organic, groundherbes de Provence or mixed Italian herbs1:1vegetarian
same flavor profile, slightly different herb blend
Full guide → - 2 tbsp sea salt, from grinder
- 1 tbsp black pepper, coarse ground, organic, ground
- 1 tbsp paprika, smoked, organic, ground
- 2 tsp garlic powder, organic, ground
- 2 tsp mustard, ground, organic, ground
- 1 whole turkey, fresh or frozen and thawed, 12-14 pounds
- 2 ribs celery, whole
- 1 whole onion, quartered
- 1 whole orange, quartered
- 2 whole bay leaves, Turkish, organic, dried
- 1 tbsp olive oil
- ½ cup chicken stock
Instructions
- 1
Position oven rack to lowest setting and preheat oven to 325°F.
- 2
Place roasting rack in shallow roasting pan.
- 3
Combine Italian seasoning, sea salt, black pepper, smoked paprika, garlic powder, and ground mustard in a small bowl.
- 4
Place thawed turkey breast-side up in prepared pan.
- 5
Sprinkle 1 tablespoon seasoning mixture inside turkey cavity.
- 6
Stuff cavity with celery ribs, quartered onion, quartered orange, and bay leaves.
- 7
Brush turkey breast with olive oil.
- 8
Spread remaining seasoning mixture over entire surface and under the skin.
- 9
Pour chicken stock into pan and cover loosely with heavy-duty foil.
- 10
Roast for 1 hour, then remove foil.
- 11
Continue roasting 2 to 2.5 hours until internal temperature reaches 165°F in breast and 175°F in thigh, basting occasionally with pan juices.
- 12
Remove from oven and let rest 20 minutes.
- 13
Transfer to platter and slice.
- 14
Strain pan juices to serve alongside or use for gravy.
Tips
Let the turkey rest at least 20 minutes after roasting to redistribute juices and make carving easier.
Basting every 30 minutes keeps the breast moist; use a baster to draw pan juices over the top and sides.
Reserve all pan juices for gravy or a pan sauce; the concentrated flavors are essential to the meal.
Good to Know
Cover cooled turkey and refrigerate up to 3 days. Freeze whole or in portions up to 3 months; thaw in refrigerator 24 hours per 4-5 pounds.
Prepare spice rub up to 1 week ahead; store in airtight container. Stuff and season turkey up to 12 hours before roasting; keep refrigerated.
Slice and serve hot with pan juices, gravy, and traditional sides like stuffing, cranberry sauce, and roasted vegetables.
Common Mistakes
Skip basting to avoid dry breast meat; pan juices prevent surface from drying during long roast.
Don't rush cooking by raising temperature to avoid undercooked thighs; 325°F ensures even doneness.
Omit the 20-minute rest to avoid losing juices to the cutting board; resting allows carryover cooking and juice redistribution.
Substitutions
same flavor profile, slightly different herb blend
Full guide →alters smokiness; sweet is milder, hot adds heat
Full guide →FAQ
Can I use frozen turkey without thawing first?
No, thaw completely in the refrigerator before roasting. A frozen center cooks unevenly and may remain undercooked. Allow 24 hours of thawing per 4-5 pounds.
What if my turkey browns too quickly on top?
Loosely tent the top with foil after 1 hour of roasting, then remove for the final 30 minutes to finish browning. Adjust timing if browning accelerates.
How long can I keep leftover turkey and pan juices?
Refrigerate sliced turkey and strained pan juices separately in airtight containers up to 3 days. Freeze both up to 3 months for longer storage.