I should have added that while roasting the turkey, I will lightly dust sweet paprika on the outside of the bird along with the olive oil—or butter, if you prefer—that I apply to the skin. Sweet paprika is for color only, so I taste a tiny pinch first. It should be so mild as to be more or less tasteless. If it’s bitter I skip the sweet paprika altogether (and usually toss the jar because it’s probably old).
3 Likes
