In addition to preparing the turkey with a dry rub, prepare the cavity with salt and pepper, and brush the outside with olive oil. The dry rub should include 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 2 teaspoons of dried thyme, 2 teaspoons of dried rosemary, and 1 teaspoon of dried sage. Include 1/2 teaspoon of garlic powder as well. After brushing the turkey with olive oil, coat it liberally in the dry rub mixture. Tuck the wings down, and tie the legs together covering the cavity. Roast the turkey for about three hours at 325 degrees Fahrenheit. When the thermometer reads 165 to 170 degrees inserted into the thickest part of the turkey, it is done roasting.
Prior to serving, let the turkey sit covered in foil for 30 minutes to prevent the juices from running out during the carving process. This ensures moister meat and allows the internal temperature to rise by up to 10 degrees without overcooking the bird. Reserve any extra juices and browned bits from the pan to make a gravy, which requires about 1 2/3 cups of juices, optionally supplemented with chicken, turkey or vegetable stock.Learn more about Cooking