Roasted Dry-Rub Turkey with Gravy

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I no longer remember where I found this recipe, but I do know we have had this more than once, which means we thought it was a winner. 

ROASTED DRY-RUB TURKEY WITH GRAVY


Paprika Brown Sugar Rub:

Combine 1/2 cup brown sugar, 2 Tbs. kosher salt, 2 Tbs. smoked paprika, 2 tsp. dried crushed red pepper, 2 tsp. onion powder, 2 tsp. dry mustard, and 1 tsp. pepper. Store in airtight container. 


1/4 C. butter, softened

3 garlic cloves, minced

1 Tbs. chopped fresh thyme

14 lb. turkey, thawed

Wooden toothpicks

Paprika-Brown Sugar Rub

2 Granny Smith apples, quartered

32 oz. Chicken broth

3 Tbs. butter

5 Tbs. flour


Preheat oven to 350°. Combine first 3 ingr. Rinse and dry turkey. Remove giblets and neck. Gently loosen skin from breast and spread butter mixture underneath. Wipe remaining butter from hands on top of skin. Secure skin with wooden picks to prevent shrinking. 

Sprinkle 2 Tbs. spice rub inside cavity and stuff with apples. Tie legs together and place in roasting pan. Rub 6 Tbs. spices rub over outside of turkey. (Save remaining rub for a roast chicken.)

Bake at 350° on lowest oven rack for 2 1/2 hours, or until skin is well browned and 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 serving platter, reserving drippings in roasting pan. Let turkey stand 20 minutes before carving. 

Meanwhile, pour drippings through a mesh strainer into a 4-cup glass measuring cup. Add chicken broth if needed to measure 3 cups. 

Melt 3 Tsp. Butter over medium heat in roasting pan or in a saucepan. Whisk in four to form a roux and cook, whisking constantly, 3-4 minutes or until golden. Whisk in 3 cups drippings, and bring to a boil over medium high heat. Reduce heat to low, simmer 5 minutes, whisking occasionally. 

© Being Fruitful, 2012