Classic Roast Turkey

Roast Turkey With Paprika and Thyme
Mikkel Vang

6-8
preparation
15
minutes
cooking
240
minutes

Ingredients

1
12- to 14-pound turkey, giblets removed
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
3
sprigs rosemary

Directions

  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. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
  4. 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.
     
Sara Quessenberry
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 31 g
  • Sat Fat 8 g
  • Cholesterol 229 mg
  • Sodium 365 mg
  • Carbohydrate 0 g
  • Fiber 0 g
  • Sugar 0 g
  • Protein 68 g
What does this mean? See Nutrition 101.