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
2teaspoonsdried thyme (see headnote)
3/4teaspoonfreshly ground black pepper
1/4cupextra-virgin olive oil
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).
Stir together with salt, thyme, sage, paprika, black pepper and mustard in a small bowl.
Pat the turkey dry, inside and out. Rub it with the oil, then make it into the cavity of the bird as well.
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.)
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).
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 firstname.lastname@example.org.
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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.