Roast Turkey With Paprika and Thyme

Roast Turkey With Paprika and Thyme
Mikkel Vang

Serves 6-8
preparation
15
minutes
cooking
240
minutes

Ingredients

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

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.
  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.
     
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Fat 32 g
  • Sat Fat 8 g
  • Cholesterol 229 mg
  • Sodium 366 mg
  • Carbohydrate 1 g
  • Fiber 0 g
  • Sugar 0 g
  • Protein 68 g
What does this mean? See Nutrition 101.