Ingredients Jump to Instructions ↓

  1. 1/4 C butter , softened

  2. 3 garlic cloves, minced

  3. 1 T chopped fresh thyme

  4. 1 14 lb turkey

  5. Paprika Brown sugar Rub

  6. 2 Granny Smith apple s, quartered

  7. 1 32oz container low sodium chicken broth

  8. 3 T butter

  9. 5T flour

  10. kitchen string

  11. wooden picks Paprika Brown Sugar Rub

  12. 1/2 C firmly packed brown sugar ,

  13. 2 T kosher salt,

  14. 2 T paprika,

  15. 2 t dried crushed red pepper,

  16. 2 t onion powder,

  17. 2 t dry mustard and 1 t coarsely ground pepper. Store in an airtight container up to

  18. 4 weeks.

Instructions Jump to Ingredients ↑

  1. preheat oven to 350°. Combine first 3 ingredients.

  2. Remove giblets and neck from turkey; pat turkey dry w/ paper towels. Loosen and lift skin from turkey breast without totally detaching skin; rub butter mixture under skin. Carefully replace skin; secure skin using wooden picks.

  3. Sprinkle 2 T Paprika Brown Sugar rub inside cavity. Place apples inside cavity. Tie ends of legs together w/ string; tuck wingtips under. Place turkey breast side up, on a rack in a roasting pan. Rub 6T Paprika Brown Sugar rum over outside of turkey. Pour chicken broth in roasting pan.

  4. Bake turkey2 to 2½ hours or until a thermometer registers 170°, shielding w/ foil during last hour of cooking to prevent excessive browning. Transfer to s serving platter and let stand 20 minutes before carving.

  5. Meanwhile, our pan drippings through a fine wire mesh strainer into a 4 C measuring cup. Skim fat from surface.

  6. Melt 3 T butter over medium heat in a medium saucepan. Whisk in flour and cook whisking constantly 3 to 4 minutes or until golden. Whisk in drippings and bring to a boil over med high heat. Reduce heat to low, and simmer 5 minutes, whisking occasionally.


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