Roast Turkey With Paprika And Thyme

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (12 -14 lb) whole turkey, giblets removed
• 3 sprigs rosemary
• 1/2 bunch flat leaf parsley
• kitchen string (optional)
• 4 small carrots, cut into quarters lengthwise
• 2 stalks celery, cut into 3-inch-long strips
• 2 medium yellow onions, cut into wedges
• 6 tablespoons olive oil
• kosher salt
• pepper
• 1 cup low sodium chicken broth
• 2 tablespoons paprika
• 2 1/2 teaspoons garlic powder
• 2 1/2 teaspoons dried thyme

Recipe

• 1 heat oven to 425°f.
• 2 pat the turkey dry with paper towels. place the wings underneath the body. place the rosemary and parsley in the cavity. if you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
• 3 place the carrots, celery, and onions in a metal roasting pan.
• 4 transfer the turkey to a wire rack and place it on top of the vegetables.
• 5 place the oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. stir in the paprika, garlic powder, and thyme.
• 6 using your fingers, rub the spice mixture all over the turkey. roast the turkey uncovered until browned, 30 to 45 minutes.
• 7 add the broth to the pan. cover the turkey loosely with foil.
• 8 reduce oven temperature to 350°f roast until a thermometer inserted in a thigh registers 165° f, about 2 hours.
• 9 let the turkey rest for at least 30 minutes before carving. reserve the pan drippings and vegetables for the gravy.