Juicy Roast Turkey

The rub makes this turkey absolutely delicious! the roasting technique comes from fine cooking magazine, issue #60, but the rub is my own. this makes enough rub for a 15 to 20 lb turkey. all the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. no stuffing here, but you can certainly make some on the side.

Steps

Heat the oven to 325f remove the neck , giblets , and tail from the turkey , as well as any plastic parts , like leg connectors.

Rinse the turkey well inside and out and pat it dry thoroughly with paper towels.

Either stuff now , or bake the stuffing separately.

Truss the turkey , if you like.

Rub the turkey all over with the rub.

For the rub: combine all the rub ingredients together , hold back 1 1 / 2 tablespoonfuls of the rub , and lovingly massage the rest into your turkey , making sure you get some under the skin to flavour the meat underneath , as well.

Put the turkey , breast side down , on a v-shaped rack in a roasting pan , preferably a heavy-duty flameproof pan so that you can make the gravy in it later.

Roast the turkey for 1 hour.

With wads of paper towels in both hands , lift the turkey at the neck and tail ends and flip it breast side up.

Carefully rub the rest of your herbs onto the breast.

Continue roasting until a thermometer inserted in the thickest part o.

Ingredients

olive oil, dijon mustard, garlic, kosher salt, paprika, pepper, dried sage, dried thyme, oregano, basil, rosemary, orange, zest of, lemon, zest of, whole turkey