1. Preheat oven to 425°F and remove middle and top rack if necessary. Mix together the ingredients for the rub and set aside.
2. Take the turkey legs out of the leg holders, remove the plastic leg holders, and then rinse the turkey with cold water (inside and out). Remove the giblets (neck, organs etc.) and reserve them for the gravy.
3. Thoroughly dry the turkey with paper towel (inside and out) and tuck the wings under the body so they don't burn. Generously rub the turkey with kosher salt inside and out.
4. Apply the paprika rub to the bottom of the turkey and then place it onto the poultry rack inside the roasting pan.
5. Stuff the neck cavity first (don't pack it in / over stuff) and then seal it by threading 2-4 skewers through the opening (break off the part sticking out if your skewers are long). Stuff the body cavity and then tie the ends of the legs together with twine. Add more stuffing (in a dome shape) between the legs.
6. Brush the paprika rub all over the rest of the turkey and then lightly sprinkle paprika and pepper over the top of the bird. Pour one cup of water into the roasting pan.
7. Bake at 425°F for 20 minutes and then lower the heat to 325°F and roast for ~15 minutes per lb. (check turkey package directions for timing).
8. One hour before cooking is complete, pour room temp white wine over the turkey. Option to tent the turkey or stuffing with foil if it's looking too dark.
9. When timer goes off, use a meat thermometer to ensure the thickest part of the breast is at least 185°F. Remove from the oven, take out the stuffing and then tent with foil and let rest for at least 30 minutes - enjoy!
