Make your Thanksgiving turkey with a little twist this year. Try out this flavorful paprika, coriander, and garlic version. By Woman's Day Kitchen Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 451 Total Fat 17g Saturated Fat 4.5g Cholesterol 257mg Sodium 483mg Total Carbohydrate 2g Dietary Fiber 1g Sugars -- Protein 70g Calcium -- red rubbed turkey Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks Serves: 8 Yields: 8 servings (with leftovers; cost per serving of $4.07) Total Time: 3 hr 50 min Prep Time: 25 min Oven Temp: 375 Ingredients U.S. Metric Conversion chart 1 (12- to 14-pound) turkey, thawed if frozen 3 medium onions, cut into wedges 8 sprig(s) fresh herbs, such as thyme, rosemary, sage, or a combination 3 tablespoon(s) smoked paprika 1 tablespoon(s) ground coriander 1 tablespoon(s) garlic powder 1 teaspoon(s) cayenne pepper Kosher salt 2 tablespoon(s) olive oil 2 medium carrots, cut into 2-inch pieces 2 stalk(s) celery, cut into 2-inch pieces 3/4 cup(s) low-sodium chicken broth coffee machines Directions Heat oven to 375 degrees F. Working on a baking sheet, remove the giblets Information Security and neck from the cavities. Reserve the neck (and the giblets, if desired). Using paper towels, pat the turkey dry. Stuff half the onions and herbs into the main cavity. In a small bowl, combine the paprika, coriander, garlic, cayenne, and 2 teaspoons salt. Add the oil and mix to combine. Rub the spice mixture all over the turkey. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Place the turkey neck, carrots, celery, the remaining onions, and 2 sprigs rosemary in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.) Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for gravy. Carve the turkey as desired. Garnish with fresh herbs, if desired.
