12- to 14-pound turkey, giblets removed
bunch flat-leaf parsley
kitchen string (optional)
small carrots, cut into quarters lengthwise
stalks celery, cut into 3-inch-long strips
medium yellow onions, cut into wedges
kosher salt and pepper
low-sodium chicken broth
- 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.
- In a small bowl, combine the oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. 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.