Preheat oven to 450 degrees F (232 degrees C) and place a roasting rack or tray in your large roasting pan.
Remove thawed turkey from packaging, as well as any packages in the cavity (neck, gizzards, heart, liver are usually inside - some turkeys also have a package of gravy base). Rinse turkey inside and out, place in the roasting pan breast side up, then pat dry.
In a small bowl, combine melted butter with chicken bullion cubes and smoked paprika seasoning. Break apart the cubes to make a paste.
Using the paste, coat the outside of the turkey as well as inside the body cavity (whether or not you will be stuffing the turkey, it adds sensational flavoring!) starting with massaging the paste into the breast and working over the legs, wings, back and then the remaining paste inside the turkey.
Stuff your turkey (optional) with prepared stuffing. We do not cook our stuffing this way as the turkey cooks more evenly when left open.
(optional) Place a quartered orange and fresh thyme herbs inside the cavity for aroma and flavoring.
Pour 2 cups chicken broth into the bottom of the roasting pan (water will work too, water or broth will combine with the drippings from your roasting turkey and can be used for turkey gravy base).
Leave your turkey uncovered and place the roasting pan with seasoned turkey into the oven. Reduce the oven temperature to 350 degrees F (175 degrees C) and cook for 13 minutes per pound (without stuffing) or 15 per pound (with stuffing).
Every 45 minutes, remove the turkey from oven and baste with the drippings and then return to the oven and allow to continue cooking. Be sure to close the oven while basting, to keep your oven temperature steady for proper roasting time.
*At the second basting interval is when I start checking the internal temperature of my turkey with a meat thermometer. **It is also when I evaluate the appearance of the skin, and I may choose to cover the cooking turkey loosely with a sheet of aluminum foil at this point to keep from over-cooking the skin and turkey breast.
Remove your turkey from the oven when it reaches 155 - 160 degrees F (68-71 degrees C).
Carefully transfer the cooked turkey to a cutting board or serving platter, cover loosely with aluminum foil, then save the drippings for gravy (if desired). Allow your turkey to rest for approximately half the roasting time (ex. 1 ½ hours resting time for a 3 hour roasting time).
Leftover turkey can be refrigerated for 4-5 days in an air tight container, or frozen for up to 2 months in an air tight container.