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1
Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl.
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2
Sprinkle some of the spice rub inside the cavity of the turkey.
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3
Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down.
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4
Massage some of the rub onto the meat under the skin.
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5
Sprinkle the remaining rub on the turkey's skin.
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6
Place the turkey on a sheet tray and cover with plastic wrap.
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7
Refrigerate overnight or up to 24 hours so the flavors can marry.
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8
Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature.
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9
Tie the legs together and tuck the wing tips under.
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10
Place the turkey in a roasting pan.
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11
Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper.
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12
Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.
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13
Photograph by David Malosh
