Turkey Pot Roast

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1/2 cup all-purpose flour

1 tablespoon chopped fresh thyme, plus a few sprigs

2 teaspoons paprika

2 cloves garlic, finely chopped

Kosher salt and freshly ground pepper

1 4-pound bone-in turkey breast

3/4 cup dry white wine

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons chopped fresh parsley

2 bay leaves

4 carrots, cut into 1-inch pieces

4 stalks celery, cut into 1-inch pieces

1 small onion, halved and sliced

2 small russet potatoes (about 1 pound), thinly sliced