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.

Carefully lift skin away from the breast and thighs — do not tear.

Tuck seasoning mixture between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.

Rub the outside skin with olive oil.

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 inserted into the thigh should read 170°F (77°C) when the bird is done.