Directions:
- Cut off skin at the neck.
- Cut off wing and second joint.
- Remove giblets.
- (It's probably a good idea to cook the wings and giblets to make stock since most of the juice will stay in your turkey rather than making a lot of pan drippings).
- Clean turkey and pat dry.
- Salt and pepper inside and out.
- Coat all over with oil, rubbing in a little to make sure you have a good coating.
- Sprinkle generously with paprika.
- Place turkey on its side in a large roaster.
- Roast in a 400 degree oven for 2-3 hours.
- 3/4 of the way through the cooking time, turn turkey to the other side.
- It is very important that you DO NOT PIERCE THE SKIN.
- Just a hint: To ensure you don't pierce the skin and let out all the juice you might want to use a couple old (clean) oven mitts and just pick up the bird to flip it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.51 Kcal (3306 kJ) | ||
| Calories from fat | 612.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.11g | 105% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 253.96mg | 11% | |
| Potassium | 507.92mg | 11% | |
| Protein | 49.89g | 100% | |
| Iron | 2.3mg | 13% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 280.71 Kcal (1175 kJ) | ||
| Calories from fat | 217.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 105% | |
|---|---|---|---|
| Cholesterol | 58.05mg | 54% | |
| Sodium | 90.3mg | 11% | |
| Potassium | 180.59mg | 11% | |
| Protein | 17.74g | 100% | |
| Iron | 0.8mg | 13% | |
| Calcium | 8.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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