Savory Roasted Turkey

HOW TO MAKE THANKSGIVING TURKEY – Step by Step

1. Take the thawed turkey and tray from the fridge and set it on the counter for 60 minutes, bringing it to room temperature.
2. Preheat oven to “roast” at 325 degrees F.
3. In a small bowl combine oregano, basil, salt, sage, parsley, celery salt, nutmeg, paprika and pepper. Stir to combine. Transfer 2 teaspoons of this spice mixture to another small bowl and set it aside for later.
4. Cut away and discard the packaging from the turkey. Locate and remove the neck and giblets tucked inside the bird. (You can save these parts for the gravy, or just discard them). Use paper towels to pat the turkey dry.
5. Using your hands, rub the whole turkey and inside cavity completely in olive oil.
6. Then sprinkle herb mixture (saving the 2 teaspoons reserved for later) evenly over turkey, plus inside of the cavity. Make sure your hands are dry for this – or use a spoon.
7. Tuck the turkey wings underneath the bird. Transfer your turkey to a roasting rack inside a roasting pan.
8. Roast the turkey uncovered until the skin begins turning golden brown. After the first hour, melt the butter and mix in the remaining spices to create your baste.
9. Temporarily remove the turkey from the oven and spoon the butter mixture all over atop the turkey (keep that oven door closed while you’re basting).
10. Tent the bird with a sheet of aluminum foil and return it to the oven.
11. Total cooking time is about 13 minutes per pound. Your turkey is done when the thermometer (inserted into middle of thigh) reaches 165 degrees F. Keep in mind that after you have removed the turkey from the oven it will continue to cook as it rests.
12. Allow turkey to rest for 20 minutes before carving.