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1
The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy.
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2
Pat the turkey very dry with paper towels.
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3
Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl.
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4
Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin.
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5
Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
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6
The next day, let the turkey let sit at room temperature, 30 minutes.
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7
Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
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8
Pour or wipe out any juices that have collected in the bottom of the roasting pan.
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9
Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs.
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10
Tie the legs together with kitchen twine and tuck the wings under the body.
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11
Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika.
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12
Let cool slightly, then brush all over the turkey.
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13
Transfer to the oven and roast 1 hour.
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14
Meanwhile, make Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
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15
After the turkey has roasted 1 hour, baste it with the drippings.
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16
Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
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17
Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
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18
Stir the vinegar into the finished gravy.
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19
Photograph by Ryan Dausch
