The perfect turkey roast, flavored with oregano, thyme, and rosemary, for a Thanksgiving feast or anytime
1-1 1/2 C. mayonnaise 2 Tbs. sweet paprika 1 tsp. ground black pepper 2 tsp. salt 1 tsp. dried oregano 1 tsp. dried thyme 1/2 tsp. dried rosemary 1 tsp. garlic powder 1 (approx. 14 pounds) turkey
Mix the spices into the mayonnaise until blended. Tuck back the wings and smooth the mayonnaise mixture over the entire turkey, gently rubbing it in. Using a wooden spoon or rubber spatula smooth it around inside the turkey. Lift up the skin and spread it under there as well. Place the turkey in a large roasting pan and place it on the lowest rack of the oven. Bake at 450°F for 30 minutes uncovered. Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil loosely over the turkey breast area. Reduce the oven to 350°F. and roast until the turkey temperature reaches 161°F (about 2 to 2 1/2 hours). Remove the turkey from the oven and let it rest while covered for about 15 minutes before carving.