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Ingredients
  • One 12- to 14-pound turkey
  • Kosher salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lemon, cut into wedges
  • 1 large yellow onion, cut into 6 wedges
  • 3 sticks (1 ½ cups) unsalted butter, melted, plus 4 tablespoons, at room temperature
  • ½ teaspoon paprika
  • 3 stalks celery, broken into thirds
  • 3 medium carrots
  • 1 ½ cups chicken or turkey broth
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