Yields:
8 - 10 serving(s)
Total Time:
4 hrs 45 mins
This turkey doesn’t just sit pretty—it delivers bold, unforgettable flavor in every bite. A dry brine locks in juiciness, while a paprika, garlic, and tomato paste (the secret ingredient!) rub under the skin infuses the bird with rich, savory depth. Roasted with lemon, thyme, and plenty of vegetables, it turns out golden, glossy, and downright irresistible. Don’t skip the pan gravy—it ties the whole showstopping centerpiece together.
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- 1 12- to 14-pound whole turkey, thawed if frozen
- 2 tsp. thyme leaves, chopped, plus 12 thyme sprigs, divided, and more for serving
- Kosher salt and pepper
- 1 head garlic, halved through equator
- 1 lemon, halved, plus slices for serving
- 4 small onions, quartered, divided
- 2 Tbsp. tomato paste
- 1 1/2 tsp. paprika
- 1/2 tsp. smoked paprika
- 1 tsp. granulated garlic
- 4 Tbsp. olive oil, divided
- 2 medium carrots, cut crosswise into 2-inch pieces
- 2 ribs celery, cut crosswise into 2-inch pieces
- 2 to 4 cups low-sodium chicken or turkey broth, divided
- 3/4 cup cup dry white wine
- 4 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- Step 1Dry brine turkey: Working on rimmed baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry.
- Step 2In small bowl, combine chopped thyme with 2 Tbsp salt, then rub all over turkey. Place baking sheet and turkey into large plastic bag (you may need 2) and refrigerate overnight, up to 2 days before cooking.
- Step 3Roast turkey: Remove turkey from plastic bag. Heat oven to 375°F. Pat turkey dry.
- Step 4Stuff garlic, lemon halves, and half each of onions and thyme sprigs into main cavity. In small bowl, stir together tomato paste, paprikas, granulated garlic, and 2 tablespoons oil.
- Step 5Carefully slide your fingers under skin of turkey breast and thighs to loosen. Rub spice mixture under skin. Rub outside of turkey with remaining 2 tablespoons oil. Tie legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning).
- Step 6Place turkey neck, carrots, celery, remaining onions, and 4 sprigs thyme in large roasting pan. Top with roasting rack, then turkey.
- Step 7Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover turkey loosely with foil if it browns too quickly, and add 1 cup broth to pan if vegetables begin to scorch.)
- Step 8Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board or cutting board set in rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 30 minutes. Reserve pan and its contents to make gravy. Carve and garnish turkey with additional thyme sprigs and lemon slices if desired.
- Step 9While turkey is resting, make gravy: Remove vegetables from pan and discard; strain pan drippings through sieve into fat separator (or measuring cup). Let sit 5 min. Leaving fat behind (or spooning it off if not using a separator), pour juices into 4-cup measuring cup.
- Step 10Place roasting pan over 2 stove burners on medium-high. Add wine and cook, scraping up any browned bits, 1 minute. Pour wine mixture into measuring cup with pan juices, then add enough broth to make 3 cups liquid total.
- Step 11Melt butter in medium saucepan on medium. Sprinkle in flour and cook, whisking, until deep golden brown, 5 to 7 minutes. Gradually whisk in wine-broth mixture; bring to a boil. Add remaining 2 sprigs thyme, reduce heat, and simmer, stirring occasionally, until thickened, 15 to 18 minutes. Season with 1/4 teaspoon each salt and pepper. Strain through sieve and serve.
NUTRITIONAL INFORMATION (per serving): About 316 calories, 12.5 g fat (3 g saturated), 176 mg cholesterol, 466 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar (0 g added sugar), 47 g protein
TOP-TESTED
Wüsthof Classic 2-Piece Carving Set
TOP-TESTED
Wüsthof Classic 2-Piece Carving Set
When it comes to carving your turkey, you will want to invest in the tools that'll set you up for success (read: result in a pretty presentation). We found Wüsthof's set comfortable to use, with a sharp knife that cut cleanly through turkey skin.
RELATED: The Best Carving Knife Sets, According to Testing
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