Directions

1. Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven. Remove neck and giblets. Combine all seasoning ingredients from garlic to black pepper.
2. Carefully lift skin away from the breast and thighs – do not tear it. Tuck seasoning mixture between skin and meat, spreading it around as much as possible; put any extra inside the cavity.
3. Rub outside of the skin with olive oil.
4. Place turkey on a wire rack inside the roasting pan so that the juices are able to drain. Cover the top of the bird loosely with foil. Place in oven. Remove foil after 1-2 hours depending on size of bird. A meat thermometer should read 170°F (77°C) when the bird is done or you can cut into the joint between the thigh and the leg when you think it is done.