辣椒粉上釉的火鸡用南瓜种子面包沙拉

Preheat the oven to 350°. In a medium bowl, blend the butter with the sweet and hot Hungarian paprikas and 1 tablespoon of the chopped thyme leaves. Season the paprika butter with salt and pepper. Refrigerate 6 tablespoons of the paprika butter for making the gravy. Using your fingers, carefully loosen the turkey breast skin. Spread 4 tablespoons of the remaining paprika butter under the skin, then rub it evenly over the breast. Rub 2 more tablespoons of the paprika butter all over the outside of the turkey.

将火鸡放入大型烤盘中，烤箱中的烤箱的下三分之一45分钟。加入2杯水和海湾离开锅，烤火鸡1小时。加入白葡萄酒和剩下的1杯水。亚搏电竞继续烤鸟1小时15分钟，然后松散地用铝箔覆盖乳房。将土耳其烘烤1小时，或直到插入内大脚寄存器165°的立即读取温度计。

将土耳其转移到雕刻板上，用铝箔松散地盖住，让它休息20分钟。将平底锅汁倒入一个大型测量杯中。脱掉脂肪，保留2汤匙。

Meanwhile, in a medium saucepan, melt 2 tablespoons of the reserved paprika butter in the 2 tablespoons of reserved fat. Stir in the flour and then whisk in the Rich Turkey Stock. Cook the gravy over moderately high heat, whisking frequently, until it is thickened and very smooth. Whisk in the pan juices and simmer the gravy over moderate heat, whisking from time to time, until no floury tastes remains, about 10 minutes. Remove from the heat and whisk in the remaining 2 teaspoons of thyme and the remaining 4 tablespoons of reserved paprika butter. Season with salt and pepper. Carve the turkey and serve with the gravy and the Pumpkin Seed Bread Salad.