- 1 12- to 14-pound 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 and pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons paprika
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons dried thyme
- calories 581
- caloriesfromfat 50 %
- fat 32 g
- satfat 8 g
- cholesterol 229 mg
- sodium 366 mg
- carbohydrate 1 g
- fiber 0 g
- sugars 0 g
- protein 68 g
How to Make It
Heat oven to 425° F.
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.
Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
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. Using your fingers, rub the spice mixture all over the turkey. Roast the turkey uncovered until browned, 30 to 45 minutes.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.