-
1
Turkey:.
-
2
Preheat the oven to 350.
-
3
In a medium bowl, blend butter with the paprikas and 1 tablespoon of the chopped thyme leaves.
-
4
Season with salt and pepper.
-
5
Refrigerate 6 tablespoons of the paprika butter (for the gravy).
-
6
Carefully loosen the turkey breast skin and Spread 4 tablespoons of the remaining paprika butter under the skin and rub it evenly over the breast.
-
7
Rub 2 more tablespoons of the paprika butter all over the outside of the turkey.
-
8
Place turkey in a large roasting pan and roast in the lower third of the oven for about 45 minutes.
-
9
Then, add 2 cups the water and bay leaves to the pan and roast the turkey for 1 hour longer.
-
10
Add white wine and the remaining 1 cup of water and continue roasting the bird for 1 hour and 15 minutes, then loosely cover the breast with foil.
-
11
Roast the turkey for 1 hour longer, or until a thermometer inserted into an inner thigh registers 165.
-
12
Transfer turkey to a carving board, cover loosely with aluminum foil and let it rest for 20 minutes.
-
13
Pour the pan juices into a large measuring cup and skim off the fat.
-
14
Reserve 2 tablespoons of the fat.
-
15
Meanwhile, in a medium saucepan, melt 2 tablespoons of refrigerated paprika butter in the 2 tablespoons of reserved fat.
-
16
Stir in flour and whisk in the Rich Turkey Stock.
-
17
Cook over moderately high heat, frequently whisking, until thickened and smooth.
-
18
Whisk in pan juices and simmer over moderate heat, whisking from time to time, until no floury tastes remains, about 10 minutes.
-
19
Remove from heat and whisk in the remaining 2 teaspoons thyme and remaining 4 tablespoons of paprika butter.
-
20
Season with salt and pepper.
-
21
Carve the turkey and serve with the gravy and the Pumpkin Seed Bread Salad.
-
22
Pumpkin Seed Bread Salad:.
-
23
Preheat the oven to 400.
-
24
Slice the bread 1 inch thick.
-
25
Pull the bread into coarse shreds.
-
26
Spread the shreds of bread on 2 large, baking sheets.
-
27
Drizzle with olive oil and season with salt and pepper.
-
28
Toss to coat.
-
29
Bake bread on upper and lower oven racks for about 20 minutes, alternating racks halfway through, until the shreds are golden brown and lightly crisp.
-
30
Let cool.
-
31
Melt butter in a medium skillet.
-
32
Add garlic and cook over low heat, stirring a couple times, until fragrant and golden brown, appx.
-
33
3 minutes.
-
34
Add scallions and sliced celery and cook over low heat, stirring a couple times, until the scallions are softened but the sliced celery is still slightly crisp, about 6 minutes.
-
35
Right before serving the bread salad, transfer the bread to a very large bowl.
-
36
Add the toasted pumpkin seeds and chopped celery leaves.
-
37
Reheat the scallion mixture over moderately high heat until sizzling.
-
38
Stir in sherry and simmer briefly.
-
39
Scrape the scallion mixture over the bread in the bowl and toss.
-
40
Season with salt and pepper.
-
41
Serve immediately.
