1 tablespoon poultry seasoning
3 tablespoons corn (or vegetable) oil
2 tablespoons extra-virgin olive oil
2 teaspoons dried rosemary
3 cloves peeled garlic
1 teaspoon salt
black pepper, generous grating
Preheat oven 350F.
Combine poultry seasoning, oils, rosemary, garlic, salt and pepper, set aside.
Prepare the turkey: remove the wire that holds the legs in place; take out the neck and giblets; remove any fatty deposits around the body cavity and excess skin around the neck cavity; rinse the turkey thoroughly with cool water; pat dry; fold the wings under the bird with the tips resting against the back.
Place turkey breast side in roasting pan.
Rub seasoning all over the turkey including inside.
Roast turkey until done, check the chart that came with your turkey.
The turkey is done when a meat thermometer registers 175 to 180 degrees at the thigh; the juices should run clear when you prick the bird between the thigh and body.
Take out of oven and lightly cover with foil, let the turkey rest 20 minutes before carving.