Roast Turkey With Paprika and Thyme
Serves 6-8| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 581Calories From Fat 50%
- Fat 32g
- Sat Fat 8g
- Cholesterol 229mg
- Sodium 366mg
- Carbohydrate 1g
- Fiber 0g
- Sugar 0g
- Protein 68g
What does this mean? See Nutrition 101 .
Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.