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