Classic Roast Turkey

• 1 12- to 14-pound turkey (thawed if frozen)
• Kosher salt and freshly ground pepperpepper
• 1 onion, quarteredonion
• 1 carrot, cut into chunkscarrot
• 1 stalk celery, cut into chunkscelery
• 3 sprigs sage, plus 1 tablespoon chopped leavessage
• 3 sprigs thyme, plus 1 tablespoon chopped leavesthyme
• 1 1/2 sticks (12 tablespoons) unsalted butterbutter
• 2 teaspoons paprikapaprika
• Classic Gravy, recipe follows
• 10 tablespoons unsalted butter, plus more as neededbutter
• Turkey neck and giblets (liver discarded)
• 1 onion, quarteredonion
• 1 carrot, choppedcarrot
• 1 stalk celery, choppedcelery
• 3 sprigs thymethyme
• 2 bay leavesbay-leaf
• 1/2 cup dry white winewhite-wine
• 8 cups low-sodium chicken or turkey broth, plus more as neededchicken
• 3/4 cup all-purpose flourflour
• Turkey pan drippings
• Kosher salt and freshly ground pepperpepper

1. 01Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
2. 02Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
3. 03Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
4. 04After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
5. 05Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
6. 06Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.

Calories

983 kcal

Protein

98 g

Fat

52 g

Saturated fat

23 g

Carbs

25 g

Fiber

4 g

Sugar

5 g

Sodium

2071 mg

Cholesterol

374 mg

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