A detailed recipe for roasting a whole turkey, featuring a savory butter and paprika rub, cooked to a golden brown perfection with white wine, ensuring a moist and flavorful holiday meal.
1️⃣ Preheat oven to 425°F and remove middle and top rack if necessary (so the turkey will fit); mix together the ingredients for the rub and set aside.
2️⃣ Take the legs out of the leg holders and then rinse the turkey with cold water (inside and out) and remove the giblets (neck, organs etc.) which you can use to make the gravy.
3️⃣ Thoroughly dry the turkey with paper towel (inside and out) and tuck the wings under the body so they don't burn; generously rub the turkey with kosher salt inside and out.
4️⃣ Apply the paprika rub to the bottom of the turkey and then place it onto the poultry rack inside the roasting pan.
5️⃣ Stuff the neck cavity first (don't pack it in / over stuff) and then seal it by threading two skewers through the opening; stuff the body cavity and then secure the legs back in the leg holders.
6️⃣ Put the paprika rub all over the rest of the turkey and then lightly sprinkle paprika and pepper over the top of the bird; pour one cup of water into the roasting pan.
7️⃣ Bake at 425°F for 20 minutes and then lower the heat to 325 and roast for ~15 minutes per lb. (check turkey package directions for timing).
8️⃣ One hour before cooking is complete, pour room temp white wine over the turkey; option to tent turkey or stuffing if it's looking too dark.
9️⃣ When timer goes off, use a meat thermometer to ensure the thickest part of the breast is at least 185°F; remove from the oven, take out the stuffing and then tent with foil and let rest for at least 30 minutes - enjoy!
