Roasted Turkey with Mushroom Sausage Stuffing and Aleppo Pepper Gravy

Smoky, earthy Aleppo pepper is the secret seasoning of this alluring bird. A basting sauce of butter, fresh orange juice, and white wine is brushed over the turkey during roasting.  Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in the gravy, giving it a mysterious richness.

1 (20-24 lb) whole turkey, thawed if frozen, rinsed and patted dry, neck and giblets reserved
1 recipe Mushroom Sausage Stuffing,Mushroom Sausage Stuffing, room temperature
2 navel oranges, halved
coarse sea salt
black pepper, freshly cracked
¼ cup + 2 Tbsp. ground Aleppo pepper or paprika
4 oz (1 stick) butter, melted
1 cup dry white wine
1 recipe Aleppo Pepper Gravy

Garnish:
persimmons
fresh sage

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Rinse inside and outside of the turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under the turkey. Fill the cavity loosely with stuffing, and tie the legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into the turkey.

Heat the juice of the remaining orange, the butter, and the wine in a small saucepan over medium heat until the butter melts. Roast turkey, basting every half hour with melted-butter mixture until a thermometer inserted into the thickest part of the thigh registers 165°F, 3½-4 hours. (Halfway through, rotate the pan and cover it with foil.)

Remove stuffing, and transfer to a 5x9” loaf pan. Bake until stuffing reaches 165°F, about 30 minutes more.

Meanwhile, let the turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in a roasting pan for Aleppo Pepper Gravy.  Carve turkey. Garnish with persimmons and sage if desired.

Makes 10-12 servings.