Extract or remove the packages of gizzards from both turkeys.
Place and arrange sliced onions, rosemary and fresh thyme in the cavities of the two thawed turkeys.
Lightly Brush the olive oil over each bird and sprinkle salt and pepper on top of the olive oil.
Make two large crossed with heavy-duty foil and place one turkey on the center of each cross; wrap tightly.
Line a heavy cookie or baking sheet with foil, making a kind of "boat" with foil to catch any juices that may escape during or after cooking.
Place the turkeys on the heavy cookie sheet (or two cookie sheets stacked together). You can place the two turkeys on one baking sheet, but leave at least 6 inches of space in between the two turkeys for even cooking.
Roast the turkeys at 425° F. for 10 minutes, then reduce the heat to 375° F. for 20 minutes to the pound.
When the turkeys are done, carefully remove the foil from around each turkey. Extract or remove excess drippings with a ladle and add to the dressing or gravy if needed.
Lightly Brush each cooked turkey with the whisked butter, olive oil and paprika mixture for basting and return them to the oven for 10 to 15 minutes at 400° F. or until they are golden brown.
Be very careful removing the turkeys with their drippings in the foil. Drain as much liquid out of the foil as possible with a ladle, then move the cooked turkeys in the foil to a warm serving platter.
Gently fold the foil around the best-looking, center-piece turkey to keep it from wobbling, and hide the foil with parsley. Slice & carve the homelier of the two turkeys and place around the whole turkey.
For the gravy, you can make the broth several days ahead of time. Freeze it if you are making it more than four days in advance. Thaw to complete the gravy.
