Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Turkey with Smoked Paprika

Courtesy of McCormick®

Servings: 15

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey. Everyone will be thankful for this centerpiece of the holiday table.


Nutritional Information

      Calories (kcal) : 425
      Fat (g): 21
      Cholesterol (mg): 169
      Sodium (mg): 883
      Carbohydrates (g): 1
      Fiber (g): 1
      Protein (g): 58


  • Place oven rack in lowest position. Heat oven to 325°F. Place roasting rack in shallow roasting pan. Mix McCormick’s Italian seasoning, Sicilian sea salt, black pepper, smoked paprika, garlic powder, and ground mustard in small bowl.
  • Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 Tbs. of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.
  • Roast for 1 hour. Remove foil. Roast for 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.


For easy cleanup, line roasting pan with heavy duty foil.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks