Smoky Roasted Turkey

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  • 2 tablespoons smoked sea salt (Bulk Foods)
  • 1/4 cup coarse sea salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon dried oregano
  • 2 tablespoons smoked paprika
  • 1 (14-16 pound) whole turkey
  • 1 large onion, quartered
  • 2 large carrots, cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 1 orange, quartered
  • Olive oil
  • 2-3 cups turkey or chicken broth


Combine salts, brown sugar, oregano and paprika (can be made a week ahead and stored at room temperature).
Rinse turkey and place in a basting bag. Sprinkle inside and out with salt mixture. Close bag and press to remove air.
Place on a baking sheet and refrigerate overnight, or up to 24 hours.
Preheat oven to 450°F.
Rinse turkey well and pat dry with paper towels.
Stuff cavity with onion, carrot, celery and orange. Place on a rack in a roasting pan. Rub skin with olive oil.
Roast turkey for 30 minutes.
Reduce oven temperature to 350°F. Cover loosely with foil.
Baste with pan juices every 30-45 minutes, adding broth to pan as necessary to keep drippings from burning.
When internal temperature reaches about 150°F, remove foil.
Continue roasting until internal temperature in thickest part of thigh reaches 165°F.
Transfer to a platter, tent with foil and let rest for 30 minutes before carving. Reserve pan juices for gravy.

Recipe from Central Market Mill Creek - Culinary Resource Center
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