Step 1

Stand turkey upright in a large mixing bowl. Stuff bird (with Challah Stuffing with Chestnuts and Dried Fruit) and truss, if desired. Turn bird upside down and repeat with back end. Coat turkey and a large roasting pan with oil. Place half of fresh herbs inside bird.

Step 2

Preheat oven to 450°F. Fit greased roasting pan with a rack, then place turkey on rack, breast-side up. Scatter vegetables in pan. Pour chicken stock and wine over bird. Sprinkle with paprika, pepper to taste, and remaining fresh herbs.

Step 3

Tent turkey with foil and bake at 450°F for 15 minutes. Reduce to 325°F and continue cooking for 15 minutes per pound, or until an instant-read thermometer inserted in thigh registers 160°F. (Remove tent for last half hour, basting every 10 minutes thereafter.) Remove pan from oven and rest turkey on a serving platter for at least 20 minutes; set rack aside. Remove vegetables to serve alongside turkey.

Step 4

Meanwhile, heat roasting pan on stovetop over medium heat, stirring up browned bits at bottom while deglazing pan with water or white wine (adding 1/4 cup at a time), until desired consistency is achieved. Pour gravy into a tall vessel that allows fat to rise to top and remove as much fat as desired. Serve gravy hot with sliced turkey.