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1
Heat the oven to 325 degrees F. Let the turkey sit at room temperature while the oven is heating.
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2
When you are ready to cook, make the rub.
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3
Combine the dried sage, seafood seasoning, pepper, and salt in a bowl.
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4
Stir in the olive oil using just enough to make the rub the consistency of wet mud.
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5
Massage the rub all over the turkey.
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6
Stuff the fresh herbs into the cavity.
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7
Using butcher's twine, truss the turkey: tie the legs together and make sure the wings are held tight against the turkey's body.
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8
If you are using a rotisserie, put the turkey onto the spit.
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9
Otherwise, place the turkey on a rack in a roasting pan and put it into the oven.
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10
Mix together the lemon juice and olive oil and baste the bird every 20 minutes.
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11
Bake the turkey for approximately 3 1/2 to 4 1/2 hours or until the internal temperature taken at the thickest part of the thigh reaches 180 degrees F and the thickest part of the breast reaches 160 degrees F. Remove the turkey from the oven and let it rest for 15 to 20 minutes before carving; the temperature will raise 5 degrees while the turkey rests.
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12
If you do not have a meat thermometer, the juices should run clear when the turkey is poked in a few places [between the leg and thigh] with a fork.
