Thanksgiving isn't complete without a delicious turkey decorating the table.
Place the prepared turkey on the cooking rack inside the roasting pan.
In a small mixing bowl, combine the oil and spices.
Run your hand between the skin and the breast of the turkey, separating them. Do this slowly and gently so you don't rip the skin.
Once that is separated, spoon plenty of the oil mixture under the skin. As much as is needed to get good coverage with the herbs.
The remainder of the herb mixture can be rubbed and massaged into the entire exterior of the turkey, as well as a little inside the turkey too.
IMPORTANT: If you want a moist, tender turkey breast, rotate the turkey on the rack so that it is "breast-down". NOT breast up, as many people tend to do. Cooking your bird breast-down allows all the moisture to settle into the breast.
Cook according to package directions that came with your turkey (usually printed on the plastic wrapper), basting it about every 1/2 to 1 hour once you have drippings in the bottom of the baking pan.
In the last 20 minutes of baking, quickly remove the turkey from the oven and rotate it so that the breast is on top. Baking the turkey breast-up for the last 20 minutes will allow the breast to become that nice, golden-brown color we all like to see at the Thanksgiving table.
Insert a thermometer into your turkey to ensure it is done. Never go by the outside color alone. A thermometer is critical. Here are the places on the turkey you can insert a meat thermometer to get an accurate reading.
Nutrition data not available for this recipe.