Un-wrap the thawed turkey and rinse it off in the sink. Use a paper towel to pat it dry. Place the turkey in a roasting pan.
Add the olive oil, paprika, garlic powder, and sea salt to a small blender and blend until completely combined. Spread this mixture over the turkey and allow it to sit for 15 minutes as it comes to room temperature.
Preheat the oven to 325 degrees F. Roast turkey for 3 hours, or until the breast meat reaches 160 degrees F (remember the bird will continue "cooking" once it's out of the oven).
While the turkey is roasting, make the orange-ginger glaze. Add all ingredients to a small saucepan or skillet and heat over medium. Bring to a full boil and continue cooking, stirring occasionally, until the liquid has reduced to half its original volume.
30 minutes before the turkey has finished roasting, remove it from the oven, and brush the glaze over it. Continue roasting until finished.
Remove the turkey from the oven and allow it to sit at least 15 minutes prior to slicing and serving.
*Omit the garlic powder if you follow a Low-FODMAP diet