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Ltsp dried sage leaves (see Note) 1 tsp dried thyme Ltsp smoked or regular paprika Ltsp onion powder 1 tsp coarsely ground black pepper 1/4 tsp garlic powder 1.(12 to 14 lb) turkey 3 tbsp olive oil Salt, to taste 31/2 cups chicken or turkey stock or broth (divided) 1/3 cup all-purpose flour Roast turkey seasoned with an aromatic, flavour enhancing rub you can make with ingredients you might already have stored away in your herb & spice drawer. 1. To make herb and spice rub, combine sage, thyme, paprika, onion powder, pepper and garlic powder in a bowl. 2. Preheat oven to 325 F. Remove neck and any innards from the turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together: fold and tuck wings under the body. Brush turkey with the olive oil. Now sprinkle, season and rub with the herb and spice rub. Also season the turkey with salt 3. Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180-degree turn. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. fit registers 180 F, the turkey is ready. If it doesn't, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved. 4. When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes. 5. To make grawy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat Add 3 cups of the stock (or broth) and bring to a boil, Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth, Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy.
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