- 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
- 6tablespoons olive oil
- kosher salt and pepper
- 1cup low-sodium chicken broth
- 2tablespoons paprika
- 2 1/2teaspoons garlic powder
- 2 1/2teaspoons dried thyme
- 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.