Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
Hi D'Lacie -- sorry we missed this question! Here's Russ Parsons' original recipe: it calls for 2 tsp. orange zest & a tablespoon of smoked paprika, along with a few other spices, for 1/4 cup of kosher salt: http://www.latimes.com...
I used paprika and orange with my turkey and it turned out wonderful for a 10lb turkey with 2Tbls salt, 2 tsp smoked paprika, and 1 tsp orange zest. Very lightly flavored, but there nonetheless.
Please enter a valid email address.
Well played. You deserve a cookie.
Featuring tips from local designer Paul Denoly of Hawkins New York.
What to do in Hudson, NY
Creamy, Carbonara-ish Clam Pasta
Mediterranean Kitchen Mats in Bold New Patterns
The Perfect Breakfast Burritos
Save on Our Clever Italian Risotto Pan