Directions

1. Preheat oven to 350°F (175°C) convection roast or 375°F (190°C) in a regular oven.
2. Remove neck and giblets from turkey. Pat dry with paper towel.
3. Combine all seasoning ingredients, butter and olive oil to make a paste. Coat the outside and inside of the turkey with the paste.
4. Place turkey, breast side up, on a wire rack inside the roasting pan so that the juices are able to drain.
5. Cover the top of the bird loosely with foil. Place in oven.
6. 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.