Smoky Paprika Roast Turkey With Gentle Chipotle Heat

Quick Recipe Version (TL;DR)

• Yield: 10 servings (from an 11–13 lb / 5–6 kg turkey)
• Prep Time: 30 minutes (plus optional 12–24 hours for dry brine)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (plus optional brining time)

Quick Ingredients

• 1 whole turkey, 11–13 lb (5–6 kg), thawed
• 2 tbsp kosher salt (for optional dry brine)
• 4 tbsp unsalted butter, softened
• 3 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp sweet paprika
• 1½ tsp chipotle chili powder (use 1 tsp for extra mild heat)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme or oregano
• 1 tbsp brown sugar, packed
• 1 large onion, quartered
• 1 orange, quartered
• 1 head garlic, halved
• 3–4 sprigs fresh thyme or rosemary
• 3–4 cups low-sodium chicken or turkey broth (for roasting and gravy)
• 3 tbsp flour (for optional gravy)

Do This

• 1. (Optional but recommended) Dry-brine turkey 12–24 hours ahead with 2 tbsp kosher salt; refrigerate uncovered.
• 2. Remove turkey from fridge 45–60 minutes before roasting. Pat dry and place on a rack in a roasting pan. Stuff cavity with onion, orange, garlic, and herbs.
• 3. Mix softened butter, olive oil, smoked paprika, sweet paprika, chipotle, garlic powder, onion powder, dried thyme, brown sugar, and a pinch of salt.
• 4. Loosen skin over breasts and thighs; spread some paprika butter under the skin. Rub remaining mixture all over turkey, including legs and back.
• 5. Preheat oven to 425°F (220°C). Pour 2 cups broth into pan. Roast 20 minutes, then reduce to 325°F (163°C).
• 6. Continue roasting 2½–3 hours, basting every 45 minutes, adding broth as needed. Tent breast with foil if browning too quickly. Turkey is done at 165°F (74°C) in the thickest breast and 175°F (80°C) in the thigh.
• 7. Rest turkey 30 minutes before carving. Use pan drippings, 3 tbsp fat, and 3 tbsp flour plus broth to make smoky gravy if desired.

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Why You’ll Love This Recipe

• Deep, cozy flavor from smoked paprika and chipotle without being overly spicy—gentle warmth that most palates enjoy.
• Crisp, beautifully bronzed skin and juicy meat thanks to an easy rub-and-roast method.
• Make-ahead friendly: dry-brine the turkey and mix the rub in advance for a stress-free holiday.
• Includes an optional pan gravy that mirrors the same smoky, savory flavors in the turkey.

Grocery List

• Produce: 1 large yellow onion, 1 orange, 1 head garlic, 1 lemon (optional, for serving), fresh thyme or rosemary (a small bunch), fresh parsley (optional, for garnish)
• Dairy: Unsalted butter (1 stick / 8 tbsp total is plenty for this recipe)
• Pantry: Whole turkey (11–13 lb), kosher salt, black pepper, smoked paprika, sweet paprika, chipotle chili powder, garlic powder, onion powder, dried thyme or oregano, brown sugar, olive oil, neutral oil (optional for pan), low-sodium chicken or turkey broth, all-purpose flour

Full Ingredients

Whole Turkey & Aromatics

• 1 whole turkey, 11–13 lb (5–6 kg), fully thawed if previously frozen
• 1 large yellow onion, peeled and quartered
• 1 orange, scrubbed and quartered
• 1 head garlic, halved crosswise
• 3–4 sprigs fresh thyme or rosemary (plus extra for garnish, optional)
• 3–4 cups low-sodium chicken or turkey broth (about 2 cups for roasting, the rest for basting and gravy)
• 1 tbsp neutral oil or a little extra butter for greasing the roasting rack/pan (optional)
• 1 lemon, cut into wedges for serving (optional)
• 2 tbsp chopped fresh parsley or thyme for garnish (optional)

Smoky Paprika–Chipotle Rub & Butter

• 4 tbsp unsalted butter, softened to room temperature
• 3 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp sweet (regular) paprika
• 1½ tsp chipotle chili powder (use 1 tsp for very mild heat, 2 tsp for more warmth)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme or dried oregano
• 1 tbsp light or dark brown sugar, packed
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Optional Dry Brine (Recommended for Juicier Turkey)

• 2 tbsp kosher salt (if using Diamond Crystal; use 1½ tbsp if using Morton)
• 1 tsp freshly ground black pepper

Simple Smoky Pan Gravy (Optional)

• 3 tbsp fat from turkey drippings (or unsalted butter)
• 3 tbsp all-purpose flour
• 2–3 cups turkey or chicken broth (use defatted pan drippings plus extra broth as needed)
• Salt and black pepper, to taste
• ¼ tsp smoked paprika, plus a pinch of chipotle chili powder (to echo the turkey’s flavor)
• 2–3 tbsp heavy cream or half-and-half (optional, for a richer gravy)

Step-by-Step Instructions

Step 1: Plan Ahead and (Optionally) Dry-Brine the Turkey

If you have time, dry-brining is the easiest way to ensure a juicy, well-seasoned turkey. At least 12 and up to 24 hours before roasting, remove the turkey from its packaging. Take out the neck and giblets from the cavity and reserve them for stock or gravy if you like. Pat the turkey completely dry with paper towels.

In a small bowl, mix the 2 tbsp kosher salt and 1 tsp black pepper for the dry brine. Sprinkle this mixture all over the turkey—on the breast, legs, thighs, and back. Gently separate the skin over the breasts with your fingers, being careful not to tear it, and rub a little salt directly onto the meat as well.

Place the turkey on a rack set in a roasting pan or on a rimmed baking sheet. Refrigerate uncovered, breast side up, for 12–24 hours. This dries the skin for better browning and lets the seasoning work its way into the meat. If you are short on time, you can skip this step and season a bit more heavily in Step 4.

Step 2: Bring the Turkey to Room Temperature and Prep the Pan

About 45–60 minutes before you plan to start roasting, remove the turkey from the refrigerator. Letting it take off the chill helps it cook more evenly. If any pooled moisture has gathered at the bottom of the pan, blot it away with paper towels.

Grease your roasting rack or pan lightly with neutral oil or a bit of butter to prevent sticking. Place the turkey breast-side up on the rack, with plenty of room around it so hot air can circulate. Tuck the wing tips behind the shoulders to keep them from burning. If you like a neater presentation, tie the legs together loosely with kitchen twine.

Preheat your oven to 425°F (220°C). Make sure the oven rack is positioned in the lower third of the oven so the turkey has enough space above for air circulation and browning without hitting the heating element.

Step 3: Make the Smoky Paprika–Chipotle Rub and Butter

In a medium bowl, combine the softened butter, olive oil, smoked paprika, sweet paprika, chipotle chili powder, garlic powder, onion powder, dried thyme or oregano, brown sugar, kosher salt, and black pepper. Use a fork or spatula to mash everything together into a thick, vibrant reddish-orange paste.

Taste a tiny bit (keeping food safety in mind, do not double-dip after touching raw turkey later). The flavor should be smoky and savory with a gentle warmth rather than intense heat. Adjust by adding a pinch more chipotle for extra warmth, more smoked paprika for deeper smoke, or a little more brown sugar if you want a slightly sweeter crust.

Set the rub aside at room temperature; it should be soft and spreadable. If your kitchen is very warm, keep it in a cool spot so the butter does not melt completely.

Step 4: Season the Turkey Inside, Under the Skin, and Outside

First, season the cavity: Stuff the inside of the turkey with the quartered onion, quartered orange, halved garlic head, and fresh herb sprigs. These aromatics gently perfume the meat and contribute flavor to the pan drippings.

Next, carefully loosen the skin over the breasts and, as far as you can, over the top of the thighs. Use your fingers to create gentle pockets without tearing the skin. Scoop a few spoonfuls of the smoky paprika butter and slide it under the skin, spreading it evenly over the breast and thigh meat.

Rub the remaining mixture all over the outside of the turkey: breast, thighs, legs, back, and even the drumsticks. Make sure to coat the whole surface in a relatively even layer. The mixture will look deep red; this is what will turn into that beautiful, mahogany, smoky crust.

Pour about 2 cups broth into the bottom of the roasting pan. This will prevent burning and give you a flavorful base for basting and gravy.

Step 5: Roast the Turkey to Smoky, Juicy Perfection

Place the rubbed turkey in the preheated 425°F (220°C) oven and roast for 20 minutes. This initial blast of high heat helps set the skin and start the browning process.

After 20 minutes, reduce the oven temperature to 325°F (163°C) without opening the oven for too long. Continue roasting for about 2½ to 3 hours more for an 11–13 lb turkey. Every 45 minutes or so, quickly baste the turkey with the pan juices using a spoon or baster, and add more broth (about ½–1 cup at a time) if the pan looks dry.

Keep an eye on the color. If the breast or any spots are browning too quickly, tent them loosely with a piece of foil so they do not burn while the rest of the turkey finishes cooking.

Start checking for doneness during the last 45 minutes. Insert an instant-read thermometer into the thickest part of the breast (without touching bone): you are aiming for 165°F (74°C). Check the inner thigh as well; it should reach about 175°F (80°C). Always go by the thermometer rather than exact time, as ovens and turkeys vary.

Step 6: Rest, Carve, and Make a Smoky Pan Gravy

When the turkey is done, carefully transfer it to a large cutting board or platter. Tent loosely with foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute so the meat stays moist when carved.

While the turkey rests, tilt the roasting pan and spoon off (or use a fat separator to remove) 3 tbsp of fat from the top of the drippings. Leave the browned bits in the pan. If you do not have enough fat, add butter to reach 3 tbsp.

Set the roasting pan over medium heat on the stovetop (use two burners if needed). Whisk in the 3 tbsp flour and cook, stirring constantly, for 1–2 minutes to form a smooth roux. Slowly pour in 2 cups of broth (using defatted drippings plus extra broth), whisking to prevent lumps. Stir in the smoked paprika and a pinch of chipotle chili powder. Simmer until thickened, 5–10 minutes, adding more broth to reach your desired consistency. Season with salt and pepper to taste, and add a splash of cream if you like it richer.

To carve, remove the legs and thighs first, then the breasts, slicing across the grain into thick, juicy slices. Arrange on a warm platter, drizzle a little gravy over the top, and garnish with fresh herbs and lemon wedges if desired. Serve with extra smoky pan gravy on the side.

Pro Tips

• Dry-brine if you can: Even 12 hours of salted fridge time makes a noticeable difference in juiciness and seasoning throughout the meat.
• Use a thermometer, not just time: Every turkey and oven is different. Aim for 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
• Control browning with foil: If the skin reaches a deep mahogany color before the meat is done, lightly tent those areas with foil rather than lowering the oven temperature.
• Do not skip the rest: That 30-minute rest time is when the juices settle back into the meat, preventing dry slices.
• Adjust the heat level: For family or spice-sensitive guests, stick with 1 tsp chipotle powder; for bolder palates, use 2 tsp or add a tiny pinch more to the gravy.

Variations

• Spatchcock (butterflied) turkey: Have the backbone removed and flatten the turkey. Use the same smoky paprika-chipotle rub, but roast at 425°F (220°C) for about 1½–2 hours, rotating the pan as needed. This method cooks faster and more evenly.
• Sweet-smoky glaze: In the last 20 minutes of roasting, brush the turkey with 2 tbsp warmed maple syrup mixed with 1 tbsp melted butter and a pinch of chipotle. This adds a glossy, lightly sweet finish over the smoky crust.
• Turkey breast only: For a smaller gathering, use a 4–6 lb bone-in turkey breast. Rub with half the paprika mixture and roast at 325°F (163°C) for about 1¾–2¼ hours, until the internal temperature reaches 165°F (74°C).

Storage & Make-Ahead

Leftover turkey keeps well and is excellent for sandwiches, salads, and soups. Cool leftovers to room temperature within 2 hours of cooking, then store in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze sliced turkey in well-sealed containers or freezer bags for up to 2–3 months. Thaw overnight in the fridge and reheat gently with a splash of broth to keep it moist.

You can make ahead in several ways: dry-brine the turkey 1–2 days in advance, mix the smoky paprika-chipotle rub up to 3 days ahead (store covered in the fridge and soften slightly before using), and even make the gravy base ahead using turkey or chicken stock. On the day of serving, roast the turkey, then rewarm the gravy gently while the bird rests.

Nutrition (per serving)

Approximate values per serving (assuming 10 servings from a 12 lb turkey, including some skin and rub, not including gravy): about 340 calories, 48 g protein, 15 g fat, 3 g carbohydrates, 1 g fiber, and 900 mg sodium. Actual values will vary based on the exact size of the turkey, how much skin is eaten, and how heavily it is salted.