Roasted Dry Rub Turkey with Gravy

Kerry

ingredients

Paprika Brown Sugar Rub

Combine 1/2 C firmly packed brown sugar, 2 T kosher salt, 2 T paprika, 2 t dried crushed red pepper, 2 t onion powder, 2 t dry mustard and 1 t coarsely ground pepper. Store in an airtight container up to 4 weeks.

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 2 1/2 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.