Classic Roast Turkey

Directions

1. 1
   Let the turkey sit at room temperature, 30 minutes.
2. 2
   Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
3. 3
   Remove the neck and giblets from the turkey and set aside for the gravy.
4. 4
   Pat the turkey very dry with paper towels and rub inside and out with salt and pepper.
5. 5
   Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs.
6. 6
   Tie the legs together with kitchen twine.
7. 7
   Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
8. 8
   Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme.
9. 9
   Let the paprika butter cool slightly, then brush all over the turkey.
10. 10
    Transfer to the oven and roast 1 hour.
11. 11
    Meanwhile, make Classic Gravy.
12. 12
    After the turkey has roasted 1 hour, baste with the drippings.
13. 13
    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.
14. 14
    Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
15. 15
    Photograph by Ryan Dausch