Thanksgiving turkey can be as simple as rub and roast


This is a sweet and seasoned blend and roast it: What you get is a nicely browned turkey and pan juices that are flavorful enough to serve on their own.

I know how to adjourn your supply – especially the dried thyme.

If you do not have a flat rack that fits inside your shallow roasting pan, create one using a row of celery ribs. You'll need an instant-read thermometer for monitoring doneness.


One 15-pound turkey, giblet packet removed

2teaspoonskosher salt

2teaspoonsdried thyme (see headnote)

1teaspoondried sage

3/4teaspoonsweet paprika

3/4teaspoonfreshly ground black pepper

1teaspoonpowdered mustard

1/4cupextra-virgin olive oil



Step 1

Rack position in the lower third of the oven (remove the upper racks); preheat to 350 degrees. Place a flat rack inside a shallow roasting pan (with sides no higher than 2 or 3 inches).

Step 2

Stir together with salt, thyme, sage, paprika, black pepper and mustard in a small bowl.

Step 3

Pat the turkey dry, inside and out. Rub it with the oil, then make it into the cavity of the bird as well.

Step 4

Place the turkey on the rack inside your shallow roasting pan. Roast (lower rack) for 2 1/2 hours, turning the pan from front to back to few times to promote even browning. (If you start to cover the bird with aluminum foil.)

Step 5

The turkey is done when the temperature of the breast meat registers 165 degrees on an instant-read thermometer, and the meat registers 165 to 175 degrees (taken away from the bone).

Step 6

Let us wait for at least 30 minutes before serving; strain the pan juices for serving as is or for making gravy.

From deputy Food editor / recipe editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick; email questions to

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The nutritional analysis is based on 12.


Calories: 630; Total Fat: 28 g; Saturated Fat: 7 g; Cholesterol: 335 mg; Sodium: 500 mg; Carbohydrates: 0 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 88 g.

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