Roast Turkey With Paprika and Thyme

Photo by Mikkel Vang
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 581 calories
    • Calories 50 calories from fat
    • Fat 32 g
    • Sat Fat 8 g
    • Cholesterol 229 mg
    • Sodium 366 mg
    • Protein 68 g
    • Carbohydrate 1 g
    • Sugar 0 g
    • Fiber 0 g


  1. Check 1 12- to 14-pound turkey, giblets removed
  2. Check 3 sprigs rosemary
  3. Check 1/2 bunch flat-leaf parsley
  4. Check kitchen string (optional)
  5. Check 4 small carrots, cut into quarters lengthwise
  6. Check 2 stalks celery, cut into 3-inch-long strips
  7. Check 2 medium yellow onions, cut into wedges
  8. Check 6tablespoons olive oil
  9. Check kosher salt and pepper
  10. Check 1cup low-sodium chicken broth
  11. Check 2tablespoons paprika
  12. Check 2 1/2teaspoons garlic powder
  13. Check 2 1/2teaspoons dried thyme


  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.
  4. 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.
  5. 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.