Here's the paprika-brown sugar rub recipe: PAPRIKA-BROWN SUGAR RUB Combine 1/2 cup firmly packed brown sugar, 2 Tbsp. kosher salt, 2 Tbsp. smoked paprika, 2 tsp. dried crushed red pepper, 2 tsp. onion powder, 2 tsp.dry mustard, and 1 tsp. coarsely ground pepper. Store in airtight container up to 4 weeks.
Roasted Dry-Rub Turkey With Gravy
This recipe, with its Paprika-Brown Sugar Rub, yields a turkey with dark crusty skin. That's good—it will remind you of the crispy outside pieces of barbecued meats.
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Total: 3 Hours, 10 Minutes
- 1/4 cup butter, softened
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 (14-lb.) whole fresh turkey
- Wooden picks
- Paprika-Brown Sugar Rub
- 2 Granny Smith apples, quartered
- Kitchen string
- 1 (32-oz.) container low-sodium chicken broth
- 3 tablespoons butter
- 5 tablespoons all-purpose flour
- Garnishes: whole collard green leaves, green apples, lemon slices
- 1. Preheat oven to 350°. Combine first 3 ingredients.
- 2. Remove giblets and neck from turkey; pat turkey dry with paper towels. Loosen and lift skin from turkey breast with fingers without totally detaching skin; rub butter mixture underneath skin. Carefully replace skin; secure skin at both ends using wooden picks to prevent skin from shrinking.
- 3. Sprinkle 2 Tbsp. Paprika-Brown Sugar Rub inside cavity. Place apples inside cavity. Tie ends of legs together with string; tuck wingtips under. Place turkey, breast side up, on a rack in a roasting pan. Rub 6 Tbsp. Paprika-Brown Sugar Rub over outside of turkey. Pour chicken broth into roasting pan.
- 4. Bake turkey at 350°, on lowest oven rack, 2 to 2 1/2 hours or until skin is well browned and a meat thermometer inserted into thickest portion of thigh registers 170°, shielding with aluminum foil during last hour of cooking to prevent excessive browning, if necessary. (Do not baste.) Transfer turkey to a serving platter, reserving drippings in roasting pan. Let turkey stand 20 minutes before carving.
- 5. Meanwhile, pour pan drippings through a fine wire-mesh strainer into a 4-cup glass measuring cup. Let stand 10 minutes. Skim fat from surface of drippings. (Add chicken broth, if needed, to equal 3 cups.)
- 6. Melt 3 Tbsp. butter over medium heat in a medium saucepan. Whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until golden. Whisk in 3 cups drippings, and bring to a boil over medium-high heat. Reduce heat to low, and simmer 5 minutes, whisking occasionally. Serve with turkey. Garnish, if desired.
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