Directions

1. Stir together smoked paprika, salt, cayenne pepper, granulated garlic, granulated onion, black pepper, brown sugar, oregano, and thyme in a small bowl until combined. Reserve 1 tablespoon plus 1/2 teaspoon Seasoning; set aside.
2. Place turkey on a wire rack placed in a large rimmed baking sheet. Run your fingers under breast and leg skin to loosen. Sprinkle turkey evenly with Seasoning mixture and salt, making sure to evenly coat skin, breast, leg meat, and cavity thoroughly. Refrigerate turkey, uncovered, for at least 12 hours or up to 24 hours.
3. Preheat oven to 500°F with a rack in lowest position. Remove turkey from refrigerator, and let stand at room temperature for 1 hour. Meanwhile, heat a baking steel or baking stone in preheated oven for about 45 minutes.
4. Line a large rimmed baking sheet with 2 layers of aluminum foil. Stir together butter, 1 tablespoon of the reserved Seasoning mixture, thyme leaves, and oregano in a small bowl until combined. Spread butter mixture evenly under skin of turkey breast and legs. Place turkey on a V-rack, and transfer to prepared baking sheet. Stuff turkey cavity with garlic, lemon, 12 of the thyme sprigs, 2 of the onion quarters, and 2 of the bay leaves.
5. Transfer baking sheet directly onto preheated baking steel or stone, and immediately reduce oven temperature to 300°F; roast at 300°F until an instant-read thermometer inserted into breast registers 155°F and legs register 165°F, 2 hours, 45 minutes to 3 hours, 30 minutes. Remove from oven; transfer turkey to a cutting board, and let stand, uncovered, at room temperature for 30 minutes. Discard solids in cavity. Pour any drippings through a fine mesh strainer into a small heatproof bowl, and set aside; discard solids.
6. While turkey roasts, heat oil in a large saucepan over medium. Add turkey neck, and cook, stirring occasionally, until browned, 3 to 4 minutes. Meanwhile, coarsely chop remaining 2 onion quarters. Add chopped onion, bell pepper, celery, and remaining 2 bay leaves and 4 thyme sprigs; cook, stirring occasionally, until onion is translucent, 4 to 5 minutes. Add stock; bring to a boil over medium-high, scraping any browned bits from bottom of pan. Reduce heat to medium, and simmer until reduced by about half, 45 minutes to 1 hour. Pour stock through a fine mesh strainer into a medium-size heatproof bowl, and set aside; discard solids.
7. Using a spoon, skim 3 tablespoons of fat from reserved drippings, discard remaining drippings; heat reserved fat in a large saucepan over medium. Add flour, and cook, stirring constantly, until a thick paste forms and is slightly toasted, about 3 minutes. Stir in reserved stock (about 2 cups); bring to a boil over medium-high, and cook, stirring constantly, until thickened to desired consistency or gravy coats back of a spoon, 2 to 3 minutes. Stir in up to 1/2 teaspoon reserved Seasoning to taste. Remove from heat, and set aside.
8. Carve turkey; garnish with additional thyme leaves, and serve immediately with reserved gravy.