Directions

1. Preheat oven to 350°. Remove giblets from turkey, rinse the entire bird with cold water and pat dry with paper towels.
2. Generously salt and pepper the inside of the bird.
3. If cooking stuffing inside the turkey, pack it tightly. If not, add onion wedges, carrots, parsley, etc. to the inside for extra flavor.
4. Combine all ingredients, making a paste.
5. Gently separate the skin from the breast meat and drum sticks with your fingers, being careful not to tear the skin.
6. With your hands,pack the herb paste between the skin and the meat on both the drumstick and breast areas, using all the rub.
7. Rub any herbs from your hands on the outside of the skin and generously salt and pepper the outside of the bird.
8. Truss the legs together and place the bird breast side down on a greased roasting rack, cover with foil and bake for 1 1/2 hours.
9. Remove from oven and, using oven mitts or kitchen towels to protect your hands, turn the turkey breast side up. Do not try to turn the bird with forks and tongs - it is too heavy.
10. Baste and return to the oven covered for 1 1/2 hours, basting occasionally during cooking.
11. Remove foil from bird and cook another 30 - 60 minutes, basting often.
12. The turkey is done when the juices run clear and the drumstick turns easily or a meat thermometer register 180° in the thickest part of the thigh.
13. Remove from the oven, cover loosely with foil and let rest 20 - 30 minutes before carving. By doing this, all the juices return back into the turkey leaving the meat moist and it is much easier to carve.