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1
To make the thyme butter, blend the lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped.
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2
Add the butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process to blend.
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3
The butter can be made 2 days ahead.
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4
Bring it to room temperature before using.
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5
To roast the turkey, set the rack at the lowest position in the oven and preheat the oven to 325F.
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6
Transfer 2 tablespoons of the Lemony Thyme Butter to a small bowl; reserve for gravy.
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7
Generously season the main turkey cavity with salt and pepper and, using your fingers,coat the cavity with 2 tablespoons of the butter.
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8
Starting at the neck end of the turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks to loosen the skin.
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9
Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides.
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10
Arrange a few lemon slices under the skin.
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11
Spread the remaining butter over the breast meat, below the skin.
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12
Fill the main cavity with any remaining lemon slices, the parsley, and the rosemary sprigs.
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13
Tie the legs together loosely to hold shape.
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14
Tuck the wing tips under.
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15
Place the turkey on a rack set in a large roasting pan.
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16
Rub the outside of the turkey all over with the oil; sprinkle with salt and pepper.
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17
Pour the stock into the pan.
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18
Roast the turkey until a thermometer inserted into thickest part of thigh registers 165 to 170F, about 3 hours.
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19
Tilt the turkey so the juices from the main cavity run into the pan.
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20
Transfer the turkey to a platter.
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21
Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10).
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22
Reserve the juices in the pan.
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23
To make the gravy, scrape the juices and browned bits from the roasting pan into a large glass measuring cup.
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24
Spoon off the fat, reserving 2 tablespoons.
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25
If necessary, add enough stock to the juices to measure 1 2/3 cups.
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26
Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat.
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27
Add the garlic and shallots; saute for 2 minutes.
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28
Add the flour; whisk until golden, about 4 minutes.
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29
Add the degreased pan juices and 2 cups stock.
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30
Bring to a boil, whisking until smooth.
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31
Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes.
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32
Whisk in the 2 tablespoons reserved Lemony Thyme Butter, 2 tablespoons lemon juice, and the sour cream, if desired.
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33
Season with salt and pepper.
