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Spicy Turkey Roast

1 frozen whole boneless turkey, about 4 pounds, thawed as package directs
8 to 10 large cloves garlic
3 tablespoons of rosemary
1 teaspoon of paprika
1 tablespoon of coarsely ground black pepper
1 teaspoon of coarse Kosher style salt
2 tablespoons of olive oil
Rosemary sprigs, for garnish, optional
Red pepper, for garnish, optional 

Combine the garlic, rosemary, pepper and salt in the work bowl of food processor with the steel blade in place or in a blender. Turn motor on. Add the oil, processing until coarsely chopped. Spread half of the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture. Place on a rack in roasting pan. Roast at 350ºF. for 1 1/2 to 2 hours or until a meat thermometer inserted in the center registers 170ºF. Tip: A long log shape takes less time than a more compact roast. Remove from the oven. Let it stand for 20 minutes before removing the string. Cut into thin slices. Garnish with rosemary and red pepper. Scrape up coking juices from the bottom of the pan. Spoon over meat or thicken with flour and add chicken broth for a gravy, if you choose. Makes 8 to 10 servings

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