This turkey tastes more like a smoked turkey due to the smoked paprika but it is still roasted in the oven. Make sure to use a high quality and naturally smoked Paprika like McCormick or Pereg.
2 tablespoons Herbes De Provence
2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground dry mustard
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 bay leaves
1 tablespoon olive oil
Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first Herbes De Provence, sea salt, pepper, smoked paprika, garlic powder, and dry mustard in small bowl.
Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.
Roast 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.