Take the turkey out of the refrigerator one hour before roasting to allow it to come to room temperature while the stuffing is being prepared. Position your oven racks so the bird will sit centered in the oven, and preheat to 450°F (230°C).

Rinse the turkey thoroughly under cold running water. Remove the neck, gizzard, and heart, and set these aside for the gravy. If you wish, reserve the liver for another use—it’s excellent pan-fried with a dusting of flour and a dab of butter for 5 to 6 minutes per side. Pat the entire turkey dry using paper towels to ensure crisp skin.

Lightly grease the bottom of a large roasting pan with the vegetable oil. Generously season both the interior cavity and exterior of the turkey with salt and black pepper. Spoon the stuffing loosely into both the body and neck cavities, gently pressing it in without packing too tightly. Place the slice of bread at the large opening to secure the stuffing and prevent it from falling out during roasting.

Position the turkey breast-side up in the roasting pan. In a skillet over low heat, melt the butter and add the garlic cloves. Cook gently for about 5 minutes, just until the butter is infused and the garlic turns lightly golden. Remove from heat.

Using a spoon or a pastry brush, coat the turkey skin with the garlic butter. Scatter at least half the garlic cloves around and on top of the bird. Sprinkle sweet Hungarian paprika evenly over the skin to add a warm, subtle spice and deepen the golden roast color.

Tie the turkey legs together using kitchen twine to help the bird roast evenly and maintain a tidy shape.

Transfer the pan to the oven and roast for 15 to 20 minutes per pound, adjusting for the turkey's weight and whether it's fresh or previously frozen. For a 10-pound bird, estimate between 2 hours 30 minutes to 3 hours 20 minutes; for a 15-pounder, allow 3 hours 45 minutes to 5 hours. After the first 30 minutes of roasting, reduce the oven temperature to 350°F (175°C). Baste the turkey hourly with the reserved garlic butter and pan juices.

About an hour before the turkey is expected to finish, season the carrots, parsnips, and halved onions with salt and pepper in a mixing bowl. Scatter the seasoned vegetables around the turkey. If space is tight, arrange them in a greased baking dish on a lower oven rack to roast simultaneously.

Roast the vegetables for roughly 1 hour, stirring them occasionally to ensure they caramelize evenly. If the turkey’s skin begins to darken too rapidly, loosely tent it with foil to prevent burning.

To check doneness, the turkey should be deep golden brown. A drumstick should wiggle easily, and the internal temperature in the thickest part of the thigh should read 170°F to 180°F (76°C to 82°C). Juices should run clear when pierced near the wing. Once done, carefully remove the turkey from the pan and transfer it to a large platter. Cover it loosely with foil and allow it to rest.

Place the reserved gizzard, heart, and neck into a saucepan. Add the chopped carrot, quartered onion, celery, parsley, bay leaf, peppercorns, and a pinch of salt and pepper. Pour in about 6 cups of cold water, then bring to a boil. Reduce the heat and let it simmer gently for 1 to 2 hours to produce a light, aromatic turkey stock.

Once the turkey has been removed from the roasting pan, skim off any excess fat from the drippings by tipping the pan and spooning it away, being cautious to leave the flavorful brown bits intact.

Set the roasting pan across two burners over medium heat. Use a sturdy spatula to scrape up any caramelized bits from the pan’s bottom. Sprinkle in the flour and whisk continuously to combine it with the pan juices, cooking for about 1 minute until the mixture forms a light golden paste.

Strain just over half the prepared turkey stock into the pan and whisk until smooth. Simmer for 5 to 10 minutes, allowing the gravy to thicken slightly. Add more stock as needed to achieve your desired consistency. Taste and adjust with salt and pepper.

Keep the gravy warm over low heat, stirring occasionally.

Remove the stuffing from the turkey and serve in a bowl. Carve the rested turkey and serve it with the golden roasted vegetables and warm gravy spooned over top.